Physiates

Physiates are a class of compounds that are salts or esters of phytic acid. Phytic acid, also known as inositol hexakisphosphate (IP6), is the main storage form of phosphorus in many plant seeds, particularly cereals and legumes. It is a strong chelating agent, meaning it can bind to various mineral cations, such as calcium, magnesium, iron, and zinc.

When phytic acid binds to these minerals, it forms insoluble complexes. These complexes are known as phytates. Therefore, physiates in food are essentially the mineral complexes formed by phytic acid. The presence of physiates can reduce the bioavailability of these essential minerals, as they are not readily absorbed by the body during digestion. This effect is often referred to as an anti-nutritional factor.

The concentration of physiates varies significantly depending on the plant source. Whole grains, bran, and legumes generally have higher levels of phytic acid and consequently physiates compared to refined grains or processed foods.

Processing methods such as soaking, germination, fermentation, and leavening can significantly reduce phytate levels in foods. These techniques often involve enzymatic activity that breaks down phytic acid. For example, the baking of bread using yeast involves fermentation which can hydrolyze phytic acid.

While physiates can hinder mineral absorption, phytic acid itself is also being studied for potential health benefits, including antioxidant and anti-cancer properties. The overall impact of physiates in the diet is a balance between reduced mineral bioavailability and potential positive effects of phytic acid.