So phytic acid (aka inositol hexaphosphate, IP6) is one of the forms of inositol and a source of myo inositol which has been found to improve insulin signaling and seratonin production. But of course we know it chelates minerals/metals, but that isn't entirely a bad thing. Many are toxic in excess. Some, like mercury, in any amounts. Phytic acid is used as a chelating substance for uranium. It's also used in soil to remove contaminants such as uranium.
From the wikipedia -
phytic acid functions as a phosphorus store, as an energy store, as a source of cations and as a source of myoinositol (a cell wall precursor). Phytic acid is the principal storage forms of phosphorus in plant seeds. In animal cells, myoinositol polyphosphates are ubiquitous, and phytic acid (myoinositol hexakisphosphate) is the most abundant, with its concentration ranging from 10 to 100 uM in mammalian cells, depending on cell type and developmental stage. This compound is not obtained from the animal diet, but must be synthesized inside the cell from phosphate and inositol (which in turn is produced from glucose, usually in the kidneys). The interaction of intracellular phytic acid with specific intracellular proteins has been investigated in vitro, and these interactions have been found to result in the inhibition or potentiation of the physiological activities of those proteins. The best evidence from these studies suggests an intracellular role for phytic acid as a cofactor in DNA repair by nonhomologous end-joining. Other studies using yeast mutants have also suggested intracellular phytic acid may be involved in mRNA export from the nucleus to the cytosol. There are still major gaps in the understanding of this molecule, and the exact pathways of phytic acid and lower inositol phosphate metabolism are still unknown. As such, the exact physiological roles of intracellular phytic acid are still a matter of debate.
So what I'm trying to determine is if sprouting my buckwheat frees up the inositols.
And then in the wikipedia article on phytase it says this:
(myo-inositol hexakisphosphate phosphohydrolase is any type of phosphatase enzyme that catalyzes the hydrolysis of phytic acid (myo-inositol hexakisphosphate)
Article on phytates and bone health with links to several studies: http://www.bonehealt...nositol_49.aspx
Abstract of a study that seems to examine how processing affects digestion of phytates, but there;'s no full text.
Phytic acid is found within the hulls of nuts, seeds, and grains. In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking in an acid medium, lactic acid fermentation, and sprouting.
Phytic acid has a strong binding affinity to important minerals, such as calcium, magnesium, iron, and zinc, although the binding of calcium with phytic acid is pH-dependent and ascorbic acid(vitamin C) can reduce phytic acid's effect on iron. When a mineral binds to phytic acid, it becomes insoluble, precipitates and will be nonabsorbable in the intestines. This process can therefore contribute to mineral deficiencies in people whose diets rely on these foods for their mineral intake, such as those in developing countries. Contrary to that, one study correlated decreased osteoporosis risk with phytic acid consumption. It also acts as an acid, chelating the vitamin niacin, the deficiency of which is known as pellagra. In this regard, it is anantinutrient, despite its possible therapeutic effects (see below). For people with a particularly low intake of essential minerals, especially those in developing countries, this effect can be undesirable.
"Probiotic lactobacilli, and other species of the endogenous digestive microflora, as well, are an important source of the enzyme phytase which catalyses the release of phosphate from phytate and hydrolyses the complexes formed by phytate and metal ions or other cations, rendering them more soluble, ultimately improving and facilitating their intestinal absorption."
Scandinavian study on grains commonly eaten there: http://www.ncbi.nlm....les/PMC3572214/
Whole grain foods are valuable sources of minerals. A high content of phytate in these products has been considered a factor for limited bioavailability of these nutrients. Degradation of phytate may, however, result in an increased bioavailability of the minerals (29). This could be done during food processing like soaking, germination, malting, and fermentation. At optimal conditions for the enzyme phytase (55°C, pH 4.5–5.0) the phytate could be effectively reduced after 12–16 h of soaking. The acidity of the dough during breadmaking is of great importance for phytate degradation during scalding and sour dough fermentation. After 8 h of fermentation at 37°C, a reduction of 65% of the phytate content may be obtained in regular dough, compared to 97% in sour dough.
Edited by alternativista, 26 February 2013 - 02:33 PM.