Abstract
SummaryThe reduction of phytic acid content in grains by genetic manipulation is a novel approach to increase mineral absorption from food based diets. Low phytic acid corn (Zea mays), rice (Oryza sativa), barley (Hordeum vulgare) and soybean (Gycine max) genotypes have been generated and mineral absorption has been evaluated. Genetically modified low phytic acid plants could be a novel contribution to the reduction of micronutrient malnutrition and animal waste phosphorus. Nevertheless, additional research needs to be done to understand the molecular biology and genetics of phytic acid accumulation during seed development, the negative and positive roles of dietary phytic acid in human health and the feasibility and effectiveness of the sustainable implementation of this approach at the community level.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
