Difference between revisions of "Team:Paris Bettencourt/Project/Phytase"
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− | Phytic acid (C<sub>6</sub>H<sub>18</sub>O<sub>24</sub>P<sub>6</sub>) is a molecule that inhibits the absorption of different | + | Phytic acid (C<sub>6</sub>H<sub>18</sub>O<sub>24</sub>P<sub>6</sub>) is a molecule that inhibits the absorption of different minerals such as iron, zinc, copper, magnesium, calcium and cobalt in the intestine by forming insoluble salts with these elements. The removal of these minerals from food through this process can contribute to mineral deficiencies.</p> |
<p>Cereals, which are highly consumed in India, contain the highest levels of phytic acid.</p> | <p>Cereals, which are highly consumed in India, contain the highest levels of phytic acid.</p> | ||
<p>Idli is mainly made of cereals. The majority of minerals present are not absorbed. | <p>Idli is mainly made of cereals. The majority of minerals present are not absorbed. |
Revision as of 20:20, 18 September 2015