phytic acid

American  

[fahy-tik, fit-ik] / ˈfaɪ tɪk, ˈfɪt ɪk /

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.

---

Etymology

Origin of phytic acid

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.

From Salon

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

From Salon

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

From Salon

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.

From Scientific American

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

From BBC