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Phytic Acid Inhibits Free Radical Formation In Vitro but Does Not Affect Liver Oxidant or Antioxidant Status in Growing Rats

Manuscript received 8 April 1998. Initial reviews completed 21 May 1998. Revision accepted 30 June 1998.

Gerald Rimbach and Josef Pallauf

Institute of Animal Nutrition and Nutrition Physiology, Justus-Liebig-University, D-35390 Giessen, Germany

The objective of this study was to determine the effects of phytic acid on free radical generation in vitro and in growing rats. Electron spin resonance spectroscopy studies using 5,5-dimethyl-1-pyrroline-N-oxide (DMPO) as a spin trap indicate a complete inhibition of hydroxyl radical formation via the iron-catalyzed Fenton reaction at molar phytic acid/iron ratios >5. However, phytic acid had no scavenging effect on superoxide radicals generated in the xanthine/xanthine oxidase reaction. For the in vivo study, male growing albino rats were fed purified diets based on casein, cornstarch and vitamin E-stripped corn oil differing in the concentration of iron (30 or 300 mg/kg), phytic acid (0 or 10 g/kg) and dl-alpha -tocopheryl acetate (0 or 50 mg/kg). At marginal dietary iron supply, phytic acid supplementation reduced apparent Fe absorption, thereby decreasing liver Fe concentration. Dietary iron and phytate had no effect on the level of hepatic alpha -tocopherol, reduced glutathione, thiobarbituric acid-reactive substances and protein carbonyls. The concentration of thiobarbituric acid-reactive substances and protein carbonyls in the liver decreased as dietary vitamin E was increased from 0 to 50 mg/kg diet. The results obtained provide evidence for antioxidant properties of phytic acid under in vitro conditions. However, neither phytic acid nor iron had any significant effect on liver oxidant or antioxidant status in vivo in growing rats.

Key words: phytic acid, radicals, iron, vitamin E, rats.

The Journal of Nutrition Vol. 128 No. 11 November 1998, pp. 1950-1955
Copyright ©1998 by the American Society for Nutritional Sciences




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