Ein paar Infos zum Thema Phytin
Info's on Phytin updated: 2000/12/08
Englische und Deutsche Texte gemischt.
Intro: Phytin ist ein Stoff der in Cerealien (Grassamen, Getreide) vorkommt und allgemein als Schutzstoff der Pflanzen gehandelt wird. D.H. die Pflanzen beinhalten Ihn um sich durch ihn vor dem Gefressenwerden durch Tiere zu schützen.
Er besteht aus zwei wichtigen Rohstoffen, Phosphor und dem Vitamon myo-Inosit. Die sind aber so zusammengebunden, daß Sie so nicht verwertbar sind und zudem in der Nahrung vorhandene Mineralien (wie Calcium und Eisen) an sich binden können.
Phytin behindert also die aufnahme von Eisen und Calcium aus der Nahrung.
Es gibt ein Enzym in den Pflanzen Phytase das Phytin abbaut, dessen Vitamin freisetzt und die Mineralaufnahme verbessert. Phytase wird durch Keimen und Einweichen freigesetzt. Dies ist der Grund warum Getreidegerichte (nicht nur) traditionell mehrere Stunden gehen sollen. Darum sollte z.b. Brot aus Sauerteig Brot aus Hefe vorgezogen werden.
Weiteres Beispiel: Traditionelle italienische Pizza soll nicht aus Hefeteig hergestellt werden sondern so, daß der Teig über nacht gehet.
Weiteres Beispiel: indische Chapatti werden aus Teig hergestellt, der über Nacht gehen soll.
Phytinsäure: Schaden oder Nutzen?
Als kritischer Inhaltsstoff der Ölsaaten galt lange Zeit die Phytinsäure (Phytat). Ungefähr
50 bis 80 Prozent des gesamten Phosphorgehaltes des Samens finden sich in Form von
Phytinsäure, da diese der Pflanze als Phosphorspeicher dient. Phytate standen lange Zeit in
Verruf, eine ausreichende Versorgung mit wichtigen Mineralstoffen (Eisen, Magnesium,
Kalzium) und Spurenelementen zu gefährden. Da Phytinsäure mit diesen Elementen
sogenannte Komplexe bildet, wird deren Aufnahme in den Körper in der Tat gemindert,
wenn die Komplexe nicht vorher durch die pflanzeneigene Phytase aufgespalten werden.
"Bei Ölsaaten spielt Phytinsäure in diesem Zusammenhang", so der Gießener
Ernährungswissenschaftler Claus Leitzmann, "allerdings keine nennenswerte Rolle". Besser
noch: Wenn tatsächlich größere Mengen an Phytinsäure mit Leinsaat, Sesam und Co.
zugeführt würden, dann stünden wohl eher die mittlerweile nachgewiesenen positven Effekte
der Pflanzen- substanz im Vordergrund, erklärt Leitzmann. Denn: Phytinsäure kann durch
vorübergehende Hemmung des stärkespaltenden Enzyms Amylase im Mund
blutzuckerregulierend wirken und hat darüberhinaus - so wurde zumindest an Tieren
nachgewiesen - einen krebsschützenden Effekt.
Phytin® is a nutrient supplement which contains a calcium-magnesium salt of phytic acid.
As a natural component of animal tissues and organs, this salt is of great value for the
human body, being also isolated in some plant products where it serves as a phosphate
depot. Decades of studies have highlighted the role of phytic acid for the increased oxygen
transportation capacity of the human erythrocytic hemoglobin. Evidence exists that Phytin®
improves and regulates cell metabolism, especially in phosphorus deficiency-related
conditions in humans. It stimulates the hemopoietic system and bone tissue production,
and improves the tone of the nervous system
PHYTIN® - A TONIC AND GENERAL STIMULANT NATURAL PRODUCT WITH PRESENT, PAST AND FUTURE
Phytin isolated from plants belongs to the group of organic phosphates and is a mixture of calcium-magnesium salt of inositol hexaphosphoric
acid, also known as phytic acid. The name Phytin was first used by S. Posternak in the beginning of this century (1902) for the
phosphorous-containing compounds obtained from various plant seeds, suggesting them to be intermediary products of chlorophyll synthesis.
This suggestion was rebuked later, but the name Phytin remained as a designation of those products isolated from the seeds of cereal grains
(wheat, corn, etc.), and leguminous (lentils, beans, peas) and oil (sunflower, rape, soy, sesame) plants. Phytic acid contents were found to be
higher in the outer coverings of seeds than in the whole seeds (Mukhamedova, H.S. et al., 1977).
In plant organs, phytic acid has the function of phosphate depot. Under the action of phytase, which belongs to the group of phosphatases
occurring in the gastro-intestinal tract and in plants, phytic acid is broken down to myo-inositol as the absorbable form. Studies on the action of
Phytin focus on the above-mentioned biologically active form of phytic acid.
Like the other phosphorous-containing preparations, Phytin stimulates hemopoiesis, potentiates bone growth and development, and improves the
functions of the nervous system.
Literature data show that interest towards the isolation and assay of Phytin, phytic acid, and its utilizable forms has continued for nearly a
century. More recent publications on the mechanism of action and the new areas of application support the need for Phytin production and its
use as active ingredient in novel one-component and multi-component dosage forms.
Sopharma AD manufactures Phytin® in the form of tablets of 250 mg. Phytin® and its finished dosage form can be used for their therapeutic and
prophylactic effects, and as food supplement to various diets depending on the condition of the organism.
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Besitzt Phytinsäure nur antinutritive Eigenschaften?
Gemeinhin gilt die in Konzentrationen bis zu 6 Prozent in Ölsaaten, Leguminosen- und Getreidesamen
vorkommende Phytinsäure (Inositol-Hexaphosphat) aufgrund ihrer Fähigkeit, durch Komplexbildung die
Bioverfügbarkeit von Mengen- und Spurenelementen wie Zink, Eisen und Calcium sowie
Makronährstoffen (Proteine, Stärke) herabzusetzen als antinutritiver Faktor. Zunehmend werden aber
auch ihre gesundheitsfördernden Eigenschaften erkannt, die z.T. ebenfalls mit dieser Fähigkeit in
Verbindung stehen könnten. So gibt es Hinweise auf eine protektive Rolle von Phytinsäure bezüglich
Diabetes mellitus, Lipidstoffwechselstörungen, Darmkrebs und Schwermetallintoxikationen.
Die hervorgerufene Herabsetzung der Stärkeverdaulichkeit und des glykämischen Index beruht u.U.
auf Wechselwirkungen mit dem Stärkemolekül, dem Amylasenprotein oder der für dessen Funktion
essentiellen Calcium-Ionen. Für den triglycerid- bzw. cholesterolsenkenden Effekt werden die durch
Verminderung der Stärkeabsorption reduzierte Insulinstimulierung bzw. die Hemmung der
HMG-CoA-Reduktase diskutiert.
Die Unterdrückung von Colonkarzinomen wird u.a. als Reaktion auf die Bindung katalytisch wirksamer
Metallionen (z.B. eisenvermittelte Synthese von Hydroxylradikalen), die Förderung der
Buttersäureproduktion (Karzinogenprophylaxe) durch erniedrigte Stärkeresorption oder die Senkung
der Zellproliferation gedeutet. Phytinsäure- und calciumreiche Kost verminderte die Bleiresorption.
Wahrscheinlich werden vermehrt schwerlösliche Komplexe gebildet.
nicht kopierbar
It has been established by some so-called experts that whole grains contain an insoluble
substance known as PHYTIN, which inhibits the assimilation of calcium . . . Many experiments
have been performed which demonstrate that some animals die more quickly on whole grains
than on white flour because this insoluble phytin prevents the assimilation of the calcium in the
whole grain, thus, causing rickets in the animal. This occurs despite the fact that the whole
grain has four times as much calcium and phosphorus as the white flour does. The food
processors and refiners and certain persons in the F.D.A. have seized upon these
experiments, stating that "there is no evidence to indicate that white flour isn't just as good a
food and just as nutritious as whole wheat flour."
...Perhaps as an outgrowth of Edward Mellanby's experiments proving the need for soaking
cereal grains in advance so the enzymatic action could break up the phytin into its soluble
component parts, several scientists in the Department of Poultry Science, State College of
Washington, performed experiments using a native barley, soaked seven hours, as against
imported corn. These experiments established the fact that the enzymatic action is sufficient
after seven hours to enable the animals to utilize the barley ingredients with better overall
results than when fed the corn.
..The important points, therefore, are: First, that the whole grain must NOT be bleached, for
bleaching kills the good enzymes, and Second, that the whole unbleached grain should be
soaked in water for a substantial period before baking to permit time for the phytase
(phosphatase) enzymes to break up the phytin so as to release the phosphates for combining
with the abundance of calcium found in the whole grain. THUS WE FIND THAT BREAD MADE
AS OUR GRANDMOTHERS MADE IT, BY LETTING THE UNBLEACHED WHOLE GRAIN
FLOUR SOAK OVERNIGHT, PRODUCED A FOOD WHICH THOUGH COOKED, WAS JUST
AS GOOD AS OTHER FOODS ARE WHEN EATEN RAW BECAUSE THE ENZYMATIC
ACTION HAD DONE ITS JOB BEFORE HEAT WAS APPLIED.
fetter text on antinutrients -> mal ausdruck
Lindow Man, whose preserved body was found in a peat bog in Cheshire, England in 1984, is one of the more extensively studied of the
so-called "bog mummies" [Stead, Bourke, and Brothwell 1986]. The principal last meal of Lindow Man likely consisted of a non-leavened
whole-meal bread probably made of emmer wheat, spelt wheat, and barley. Unleavened whole-grain breads such as this represented a
dietary staple for most of the less-affluent classes during this time. Excessive consumption of unleavened cereal grains negatively impacts a
wide variety of physiological functions which ultimately present themselves phenotypically (i.e., via changes in physical form or growth). The
well-documented phytates of cereal grains sequester many divalent ions including calcium, zinc, iron, and magnesium, which can impair bone
growth and metabolism. Further, there are antinutrients in cereal grains which directly impair vitamin D metabolism [Batchelor 1983;
Clement 1987]; and rickets are routinely induced in animal models via consumption of high levels of cereal grains [Sly 1984].
Less well-appreciated are the ability of whole grains to impair biotin metabolism. My colleague, Bruce Watkins [Watkins 1990], as well as
others [Blair 1989; Kopinksi 1989], have shown that biotin deficiencies can be induced in animal models by feeding them high levels of
wheat, sorghum, and other cereal grains. Biotin-dependent carboxylases are important metabolic pathways of fatty-acid synthesis, and
deficiencies severely inhibit the chain-elongation and desaturation of 18:2n6 (linoleate) to 20:4n6 (arachidonic acid). Human dietary
supplementation trials with biotin have shown this vitamin to reduce fingernail brittleness and ridging that are associated with deficiencies of
this vitamin [Hochman 1993].
Careful examination of the photograph of Lindow's man fingernail (still attached to a phalange of the right hand [Stead 1986, p. 66]) shows
the characteristic "ridging" of biotin deficiency. It is likely that regular daily consumption of high levels (>50% daily calories) of unleavened
cereal-grain breads, which Lindow man may have consumed, caused a biotin deficiency, which in turn caused nail ridging.
...
So the well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, can be misleading and harmful
in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads,
granolas, bran preparations and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all pre-industrialized peoples, soaked or fermented their
grains before making them into porridge, breads, cakes and casseroles. A quick review of grain recipes from around the world will prove our point: In India, rice and
lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups
and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made from oats was traditional among the Welsh; in
some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain
called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of
commercial brewers yeast, Europeans made slow-rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and
biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge
or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking.) ... and more on the link...