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Living With Phyates References

 

 

 

REFERENCES

1. Tannenbaum and others. Vitamins and Minerals, in Food Chemistry, 2nd edition. OR Fennema, ed. Marcel Dekker, Inc., New York, 1985, p 445.

2. Ibid.

3. Singh M and Krikorian D. Inhibition of trypsin activity in vitro by phytate. Journal of Agricultural and Food Chemistry 1982 30(4):799-800.

4. Johansen K and others. Degradation of phytate in soaked diets for pigs. Department of Animal Health, Welfare and Nutrition, Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark.

5. Navert B and Sandstrom B. Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man. British Journal of Nutrition 1985 53:47-53; Phytic acid added to white-wheat bread inhibits fractional apparent magnesium absorption in humans1–3. Bohn T and others. American Journal of Clinical Nutrition. 2004 79:418 –23.

6. Srivastava BN and others. Influence of Fertilizers and Manures on the Content of Phytin and Other Forms of Phosphorus in Wheat and Their Relation to Soil Phosphorus. Journal of the Indian Society of Soil Science. 1955 III:33-40.

7. Reddy NR and others. Food Phytates, CRC Press, 2001.

8. Figures collected from various sources. Inhibitory effect of nuts on iron absoprtion. American Journal of Clinical Nutrition 1988 47:270-4; J Anal At Spectrum. 2004 19,1330 –1334; Journal of Agriculture and Food Chemistry 1994, 42:2204-2209.

9. Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice. Food Chemistry 2008 110:821–828.

10. Wills MR and others. Phytic Acid and Nutritional Rickets in Immigrants. The Lancet, April 8, 1972, 771-773.

11. Walker ARP and others. The Effect of Bread Rich in Phytate Phosphorus on the metabolism of Certain Mineral Salts with Special Reference to Calcium. The Biochemical Journal 1948 42(1):452-461.

12. Iron absorption in man: ascorbic acid and dose-depended inhibition. American Journal of Clinical Nutrition. Jan 1989 49(1):140-144

13. Inhibitory effect of nuts on iron absorption. American Journal of Clinical Nutrition 1988 47:270-4.

14. Reddy NR and others. Food Phytates, CRC Press, 2001.

15. Vucenik I and Shamsuddin AM. Cancer inhibition by inositol hexaphosphate (IP6) and inositol: from laboratory to clinic. The Journal of Nutrition 2003 Nov 133(11 Suppl 1); Jenab M and Thompson LU (August 2000). Phytic acid in wheat bran affects colon morphology, cell differentiation and apoptosis. Carcinogenesis 2000 Aug 21(8):1547–52.

16. Cebrian D and others. Inositol hexaphosphate: a potential chelating agent for uranium. Radiation Protection Dosimetry 2007 127(1-4):477–9.

17. http://www.phytochemicals.info/phytochemicals/phytic-acid.php.

18. Critical Reviews in Food Science and Nutrition, 1995 35(6):495- 508.

19 Seaman JC and others. In situ treatment of metals in contaminated soils with phytate. Journal of Environmental Quality 2003 32(1):153–61.

20. Mellanby E. The Rickets-producing and anti-calcifying action of phytate. Journal of Physiology I949 I09:488-533.

21. Creese DH and Mellanby E. Phytic acid and the rickets-producig action of cereals. Field Laboratory, University of Sheffield, and the Department of Biochemistry, Queen’s University, Belfast (Received 11 August 1939)

22. Iron absoprtion in man: ascrobic acid and dose-depended inhibition. American Journal of Clinical Nutrition. Jan 1989. 49(1):140-144.

23. Ibid.

24. Rice and iron absorption in man. European Journal of Clinical Nutrition. July 1990. 44(7):489-497.

25. Layrisse M and others. New property of vitamin A and Bcarotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption. Archivos Latinoamericanos de Nutricion Sept 2000 50(3).

26. Iqbal TH and others. Phytase activity in the human and rat small intestine. Gut. 1994 September 35(9):1233–1236.

27. Famularo G and others. Probiotic lactobacilli: an innovative tool to correct the malabsorption syndrome of vegetarians? Medical Hypotheses 2005 65(6):1132–5.

28. Malleshi NG. Nutritive value of malted millet flours. Plant Foods for Human Nutrition 1986 36:191–6.

29. Malleshi NG. Nutritive value of malted millet flours. Plant Foods for Human Nutrition 1986 36:191–6.

30. Egli I and others. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding. Journal of Food Science 2002 Vol. 67, Nr. 9.

31. Peers FG. Phytase of Wheat. The Biochemical Journal 1953 53(1):102-110.

32. Campbell J and others. Nutritional Characteristics of Organic, Freshly stone-ground sourdough and conventional breads. http://eap.mcgill.ca/publications/EAP35.htm.

33. Price WA. Nutrition and Physical Degeneration. Price-Pottenger Nutrition Foundation. 8th edition, page 249.

34. Reddy NR and others. Food Phytates, CRC Press, 2001.

35. Gontzea I and Sutzescu P. Natural Antinutritive Substances in Foodstuffs and Forages. Karger AG, Basel, Switzerland, 1968.

36. Antinutritional content of developed weaning foods as affected by domestic processing. Food Chemistry. 1993 47(4):333-336.

37. Effect of traditional fermentation and malting on phytic acid and mineral availability from sorghum (Sorghum bicolor) and finger millet (Eleusine coracana) grain varieties grown in Kenya. Food and Nutrition Bulletin 2002 23(3 supplement).

38. Effects of processing methods on phytic acid level and some constituents in bambara groundnut and pigeon pea. Food Chemistry 1994 50(2):147-151.

39. Reddy NR and others. Food Phytates, CRC Press, 2001, p 118.

40. Food Chemistry 1993. 47(4)333-336.

41. Reddy NR and others. Food Phytates, 1st edition, CRC Press, 2001, pages 30-32

42. Ibid.

43. Lestienne I and others. Relative contribution of phytates, fibers and tannins to low iron and zinc in vitro solubility in pearl millet. Journal of Agricultural Food Chemistry 2005 Oct 53(21):8342-8.

44. Mahgoub SEO and Elhag SA. Effect of milling, soaking, malting, heat-treatment and fermentation on phytate level of four Sudanese sorghum cultivars. Food Chemistry January 1998 61 (1-2):77-80.

45. Hotz C and others. A home-based method to reduce phytate content and increase zinc bioavailability in maize based complementary diets. International Journal of Food Science and Nutrition 2001 52:133–42.

46. Dephytinization of wheat bran by fermentation with bakers’ yeast, incubation with barley malt flour and autoclaving at different pH levels. Journal of Cereal Science 2008 48(2):471-476.

47. Hauspy R. Fabrication du pain au levain naturel. Nature et Progres. Paris 1983, 1:26-28.

48. McKenzie-Parnell JM and Davies NT. Destruction of Phytic Acid During Home Breadmaking. Food Chemistry 1986 22:181−192.

49. Ellis R and others. Phytate:zinc and phytate X calcium: zinc millimolar rations in self-selected diets of American, Asian Indians, and Nepalese. Journal of the American Dietetic Association 1987 Aug 87(8):1043-7; Ready NR and others. Food Phytates, CRC Press, 2001

50. http://www.marciesalaskaweb.com/choctawFood.htm

51. Ologhobo AD and Fetuga BL. Distribution of Phosphorus and Phytate in Some Nigerian Varieties of Legumes and some Effects of Processing. Journal of Food Science 1984 Volume 49.

52. Indigenous legume fermentation: effect on some anti-nutrients and in-vitro digestibility of starch and protein. Food Chemistry 1994. 50(4):403-406.

53. Journal of the Science of Food and Agriculture 1996 71(3).

54. Proximate Composition and Mineral and Phytate Contents of Legumes Grown in Sudan. Journal of Food Composition and Analysis 1989 2:69-78.

55. www.gobeyondorganics.com.

56. Analysis of phytate in raw and cooked potatoes. Journal of Food Composition and Analysis 2004 17:217-226; Ion Chromatography of Phytate in Roots and Tubers. Journal of Agriculture and Food Chemistry 2003 51:350-353.

57. Journal of Agriculture and Food Chemistry 2001, 49 (5), pp 2657–2662 DOI: 10.1021/jf001255z Publication Date (Web): May 4, 2001 Copyright © 2001 American Chemical Society.

58. Journal of Agriculture and Food Science 2001 49(5):2657–2662.

59. http://www.williamrubel.com/artisanbread/examples/ryebread/rye-bread-from-france-painbouilli.

60. Taylor, Edward. Preliminary Studies on Caries Immunity in the Deaf Smith County (Texas) Area. Journal of the American Dental Association. March, 1942.

61. Mineral Metabolism of Healthy Adults on White and Brown Bread Dietaries. Journal of Physiology 1942 101:44-8.

62. http://www.littlestream.com/.

63. Egli and others. The Influence of Soaking and Germination on the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding. Journal of Food Science 2002 67(9):3484-3488.

64. Phytate reduction in oats during malting. Journal of Food Science. July/Aug 1992 57(4):994-997.

65. Frolich W and others. Studies on phytase activity in oats and wheat using 31P-NMR spectroscopy. Journal of Cereal Science July 1988 8(1):47-54.

66. Egli and others. Phytic Acid Degradation in Complementary Foods Using Phytase Naturally Occurring in Whole Grain Cereals. Journal of Food Science 2003:68(5):1855-1859.

67. http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5744/2.