ABSTRACT
Phytates are reported as anti-nutrient compounds found in some foods such as oats because of their complex formation with metals/proteins, thereby limiting their bioavailability in the gastrointestinal tract. Phytates are reported to be the complex compounds occurring naturally, responsible for altering the characteristics of foods based on the nutritional and functional properties concerned to the health and nutrition of human beings. Phytic acid is considered as one of the key anti-nutritional factors. The phytic acid or phytate is present in many seeds as the main storage form of phosphorus and its structure generates the possibilities of interacting with protein residues and metal cations. The phytic acid derived from seeds could be utilized in a positive way to mitigate the problem of zinc and iron deficiency, something considered to be a major public health concern. This chapter provides an overview on the identification, toxicity, safety, future scope, and effect of different processing techniques on the phytate degradation.
