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Phytic acid as antioxidant |
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Inhibition of xanthine oxidase by phytic acid and its antioxidative action.
Life Science. 2004 February 13;74(13):1691-700
Xanthine oxidase is an enzyme that catalyzes the oxidation of hypoxanthine to xanthine and further to uric acid. The aim of this study was to investigate the antioxidant effect of phytic acid on the inhibition of xanthine oxidase and the generation of the free radical superoxide. Phytic acid inhibited the activity of xanthine oxidase and has even more active in the inhibition of superoxide formation. The researchers also found that phytic acid, but not myo-inositol, inhibited superoxide-dependent lipid peroxidation. Phytic acid and myo-inositol inhibited superoxide-dependent DNA damage induced by xanthine oxidase. The study concluded that myo-inositol may act as an antioxidant by scavenging hydroxyl radicals. The antioxidant activity phytic acid may explained by its ability to inhibit xanthine oxidase and to prevent the formation of ADP-iron-oxygen
complexes.
Phytic acid inhibits free radical formation in vitro but does not affect liver oxidant or antioxidant status in growing rats.
Journal of Nutrition. 1998 November;128(11):1950-5
The aim of this study was to determine the antioxidant effect of phytic acid in vitro and in rats. The in vitro test showed that phytic acid inhibited free radical formation by the Fenton reaction, but did not scavenge superoxide radicals formed by the xanthine oxidase reaction. With the vivo study, researchers could not show that phytic acid has any significant effect on liver oxidant or antioxidant status.
Phytic acid. A natural antioxidant.
Journal of Biological Chemistry. 1987 August 25;262(24):11647-50
This article describes the benefits of phytic acid. Phytic acid forms a chelate with iron, thereby preventing the radical formation and oxidative damage. It blocks the formation of hydroxyl radicals and suppresses lipid peroxidation. In fruits and vegetables, phytic acid helps to prevent oxidative browning by inhibiting polyphenol oxidase. Phytic acid may be used as a safe preservative and antioxidant in food products.
Antioxidant functions of phytic acid.
Free Radical Biology and Medicine. 1990;8(1):61-9.
Phytic acid can be found in high concentrations in foods such as cereals, nuts, legumes and oil seeds. Phytic acid is an antioxidant and chelating agent. It suppresses oxidative reactions catalyzed by iron. In plant seeds phytic acid helps to reduce the oxidation of its components but when ingested by humans it may reduce the risk of colon cancer and some other inflammatory bowel diseases. The addition of phytic acids to foods improves shelf life. It is also used as an antioxidant in many industrial applications.
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