IP6

IP6, also known as phytic acid, is the storage form of phosphorus in various plant tissues, particularly in bran and seeds. It is abundantly present in legumes, cereals, and grains. However, its interaction with dietary minerals, such as calcium, iron, and zinc, poses a challenge, as phytic acid and phytate exhibit a strong binding affinity to these minerals, inhibiting their absorption in the small intestine. Found within the hulls and kernels of seeds, including nuts, grains, and pulses, phytic acid can be broken down through various home food preparation techniques. Simple cooking is effective to some extent, but more efficient methods involve soaking in an acid medium, sprouting, and undergoing lactic acid fermentation, as seen in sourdough and pickling processes. These methods contribute to reducing the phytic acid content and enhancing the bioavailability of essential minerals in the diet.