ABSTRACT
Phytic acid (PA), extracted from oilseeds, legumes, cereals, nuts, and pollen by acid solutions under heating and/or stirring and then purified, has shown beneficial health and physiological effects due to its pronounced antioxidant activity and ability to chelate Fe3+ ions. Publications on PA have increased, especially the ones reporting its effect on disease prevention and treatment. Moreover, recent studies have suggested the PA efficacy as a foodborne pathogens inhibitor. Therefore, due to its countless proven properties, phytic acid has gained greater attention than its common classification as just an antinutrient. Past and current studies have been reviewed to provide an overview on PA structure, sources, biosynthesis, extraction, purification, and applications.
Graphical Abstract
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Acknowledgments
The authors would like to thank the financial support of CNPq, CAPES (finance code 001) and Fundação Araucária (project code 3462014). Joana S. Amaral is thankful to the Foundation for Science and Technology (FCT, Portugal) for their financial support by national funds FCT/MCTES to CIMO (UIDB/00690/2020).
Declaration of interest
The authors declare that they do not have any conflicts of interest.