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.

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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

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

From Salon • Jun. 1, 2023

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 • Jul. 25, 2022

Fermentation reduces soy’s high levels of phytic acid, a substance that hinders the body’s ability to absorb minerals.

From Washington Post • Jan. 5, 2015

Soaking the seeds also breaks down phytic acid and protease inhibitors, which allows the nutrients to be more readily absorbed by the body.

From New York Times • Jun. 2, 2014

Other findings: � Enriched white bread is a better source of iron than whole wheat; the phytic acid in the whole grain makes much of its iron indigestible.

From Time Magazine Archive