Publisher: CRC Press
Publish date: December 2001
Provides an in-depth review of chemistry and biochemistry of phytates Shows the phytate content of seeds, grains and food products, and daily intake with numerous tables and figures Presents the latest research on food phytates' effects on serum cholesterol and triglycerides Explores phytates' role in the prevention of cardiovascular disease and cancer Discusses the potential use of phytates as antioxidants in foods Covers the effects of various processing methods on phytate content Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading researchers shed new light on phytates' potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.