Phytates are natural compounds found in plant-based foods, particularly grains, legumes, nuts, and seeds. They can inhibit the absorption of minerals in the human digestive system, but they also have antioxidant properties. Presented by, IC Fitness Club ® - Best Personal Trainer Course in Delhi and Sports Nutrition Course in Delhi Address: B-5, 1st floor, above Fed Bank, Dwarka Mor, Patel Garden, New Delhi, Delhi 110078 Phone: 088514 19719 To Become a certified personal Trainer, Click Below https://www.icfitnessclub.com/diploma-in-personal-trainer-course/

1. Phytates – Forgotten
side of “Wheat”!
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3. Slide 2: Introduction
• Phytates, also known as phytic acid or inositol hexaphosphate, are
naturally occurring compounds found in various plant-based foods.
They are primarily found in seeds, nuts, grains, and legumes.
Phytates play several important roles in plants, but they can also
have both positive and negative effects on human nutrition and
health. Here are some key points about phytates:

4. Continued…
1. Phytate Function in Plants: In plants, phytates serve as a storage form of
phosphorus. They are essential for the plant's energy metabolism and are stored in
seeds to provide a source of phosphorus for the developing plant embryo.
2. Antinutrient Properties: Phytates are often considered antinutrients because they
can interfere with the absorption of certain minerals in the human digestive system.
Phytates can bind to minerals such as calcium, magnesium, iron, and zinc in the gut,
forming complexes that are poorly absorbed. This can potentially lead to mineral
deficiencies, especially in individuals with diets high in phytate-rich foods.
3. Impact on Mineral Absorption: The degree to which phytates affect mineral
absorption depends on various factors, including the overall diet, the specific
minerals involved, and individual differences in digestion and absorption. In
populations with diets high in phytate-rich foods, the impact on mineral absorption
can be more significant.

5. Structure of Phytate

6. Continued…
• Individual Variability: The impact of phytates on mineral
absorption varies from person to person. Some individuals may be
more affected by phytates due to genetic or health factors, while
others may have less interference with mineral absorption.

7. Risk Factor of Phytates!
1. Iron Deficiency Anemia: High phytate consumption, particularly from unprocessed
grains and legumes, is associated with an increased risk of iron deficiency anemia.
Iron from plant-based sources (non-heme iron) is less easily absorbed by the body,
and the presence of phytates can further reduce its absorption. This is a significant
concern for individuals who depend on plant-based diets for their iron intake.
2. Zinc Deficiency: Zinc absorption can also be negatively impacted by high phytate
intake. Zinc is an essential mineral for immune function, growth, and overall health.
Long-term zinc deficiency can lead to a range of health issues, including impaired
immune function, delayed growth and development, and skin problems.
3. Calcium and Magnesium Deficiency: Phytates can interfere with the absorption of
calcium and magnesium, potentially contributing to deficiencies in these minerals.
This can have consequences for bone health, nerve function, and muscle function.

8. Continued…
1.Potential Impact on Bone Health: Excessive phytate
consumption may contribute to reduced bone mineral density,
which is a risk factor for osteoporosis and fractures. This is of
particular concern in populations with diets heavily reliant on high-
phytate foods.
2.Impact on Infants and Young Children: Infants and young
children are particularly vulnerable to the negative effects of high
phytate consumption because their growing bodies require
significant amounts of minerals like iron and zinc. An exclusive or
predominantly plant-based diet for this age group may increase the
risk of mineral deficiencies.

9. Summary
• In summary, phytates are naturally occurring compounds found in
plant-based foods that can affect mineral absorption in the human
digestive system. While they have both negative and positive
aspects, their impact on nutrition and health can be managed
through dietary choices, food processing methods, and individual
variability.