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

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Standard

In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients. / NYMAN, MARGARETA E.; BJÖRCK, INGER M.

I: Journal of Food Science, Vol. 54, Nr. 5, 01.01.1989, s. 1332-1335.

Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

Harvard

APA

CBE

MLA

Vancouver

Author

RIS

TY - JOUR

T1 - In Vivo Effects of Phytic Acid and Polyphenols on the Bioavailability of Polysaccharides and Other Nutrients

AU - NYMAN, MARGARETA E.

AU - BJÖRCK, INGER M.

PY - 1989/1/1

Y1 - 1989/1/1

N2 - 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.

AB - 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.

U2 - 10.1111/j.1365-2621.1989.tb05985.x

DO - 10.1111/j.1365-2621.1989.tb05985.x

M3 - Article

VL - 54

SP - 1332

EP - 1335

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 5

ER -