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In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients

NYMAN, MARGARETA E. LU and BJÖRCK, INGER M. LU (1989) In Journal of Food Science 54(5). p.1332-1335
Abstract

The effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber fermentation. In contrast, inhibition of protein digestibility was observed with all antinutrients tested, while the digestibility of lipids was reduced only with phytic acid and tannic acid. The fermentability of undigestible protein was affected by tannic acid, whereas that of lipids was affected also by phytic acid.

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author
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organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Science
volume
54
issue
5
pages
4 pages
publisher
Institute of Food Technologists
external identifiers
  • scopus:84987349205
ISSN
0022-1147
DOI
10.1111/j.1365-2621.1989.tb05985.x
language
English
LU publication?
yes
id
1d3121ea-a551-4e17-be78-f3bff099d866
date added to LUP
2018-10-16 20:09:28
date last changed
2021-01-03 03:44:22
@article{1d3121ea-a551-4e17-be78-f3bff099d866,
  abstract     = {{<p>The effects of the antinutrients tannic acid, catechin and phytic acid on digestion of starch, protein and lipids, and fiber degradation were studied in rat balance experiments. To separate digestion in the small intestine from fermentation in the hind‐gut, diets were tested without and with the addition of antibiotics. The antinutrients had no effects, either on starch digestion or on fiber fermentation. In contrast, inhibition of protein digestibility was observed with all antinutrients tested, while the digestibility of lipids was reduced only with phytic acid and tannic acid. The fermentability of undigestible protein was affected by tannic acid, whereas that of lipids was affected also by phytic acid.</p>}},
  author       = {{NYMAN, MARGARETA E. and BJÖRCK, INGER M.}},
  issn         = {{0022-1147}},
  language     = {{eng}},
  month        = {{01}},
  number       = {{5}},
  pages        = {{1332--1335}},
  publisher    = {{Institute of Food Technologists}},
  series       = {{Journal of Food Science}},
  title        = {{In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients}},
  url          = {{http://dx.doi.org/10.1111/j.1365-2621.1989.tb05985.x}},
  doi          = {{10.1111/j.1365-2621.1989.tb05985.x}},
  volume       = {{54}},
  year         = {{1989}},
}