phytic acid

[fahy-tik, fit-ik]

noun

Chemistry.

1. a white to pale-yellow, water-soluble liquid, C 6 H 1 8 O 2 4 P 6 , found in cereal grains: used chiefly to chelate heavy metals during the manufacture of animal fats and vegetable oils and as a water-softening agent.

Word History and Origins

Origin of phytic acid¹

1905–10; phyt ( in ) a salt of phytic acid (< German Phytin < Greek phyt ( ón ) plant + German -in -in ² ) + -ic

Example Sentences

One such issue with it is like all beans — including coffee beans, cocoa beans, grains, nuts and seeds — it is high in phytic acid, a naturally occurring acid that inhibits mineral absorption.

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Thanks to the fermentation process with which tempeh is made, the phytic acid is broken down.

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Phytic acid is the storage form of phosphorous in plants, the most concentrated area being in the bran or outer hull of the seed.

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They tend to prefer varieties that cook quickly during boiling, which is determined by factors such as age, phytic acid levels and larger starch granules.

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When sourdough bread is made, the fermentation process breaks down the phytic acid so the iron that remains is more available for absorption.

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