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Food Phytates
 
 
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Food Phytates [Hardcover]

N. Rukma Reddy (Editor), Shridhar K. Sathe (Editor)
RRP: £152.00
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Review

"a well-organized, comprehensive look at the emerging topic of phytates in food. serve[s] well as a reference tool on phytate and phytase with relevant and current references included. detailed technical information and review of literature is included for this book to be useful for experts to students. Since both animal and human topics are covered, the book can be useful for those in plant science, animal science, human nutrition and food science." - Cheryl J. Baldwin, Kraft Foods, Inc., in AOCS Press

Product Description

Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an antioxidant in foods, and phytase expression in transgenic plants. In 14 chapters, leading researchers shed new light on phytates' potential ability to lower blood glucose, reduce cholesterol and triacylglycerols, and reduce the risks of cancer and heart disease.
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First Sentence
DISCOVERY of phytate has its beginning in 1855-1856 when Hartig isolated small particles, nonstarch grains, from several plant seeds. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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