PINHEIRO, Bruna; GOMES, Carolina    BALTAZAR, Ana Lúcia. Phytate and iron bioavailability in legumes. []. , 22, pp.48-51. ISSN 2183-5985.  https://doi.org/10.21011/apn.2020.2209.

Legumes are rich in proteins, carbohydrates, phytochemicals, vitamins, minerals and antinutrients. The antinutrients compounds reduce the bioavailability of micronutrients, like phytate. Iron (Fe) has a crucial role in several metabolic processes, such as hemoglobin’ synthesis, hormones, DNA, conjunctive and muscle tissue, with a critical role in the production of energy and oxygen’ transportation. The presence of phytate could cause Fe deficiency and several consequences for the organism. Therefore, the reduction or elimination of this antinutrient, it’s essential to improve the biological utilization of legumes and to reduce possible adverse effects. This review aims to understand the phytate metabolization, effects and doses, and to identify strategies that can reduce the effects of phytate, to improve Fe bioavailability. Phytate, the complex of phytic acid and mineral elements, is a chelating agent that reduces mineral bioavailability. It has an inhibitory effect on Fe when the molar ratio phytate/Fe is higher than 1. The consequences of Fe deficiency include decreased physical and cognitive performance, depression and fatigue. Soaking, germination, fermentation and heat treatment reduce phytate content, therefore increasing Fe bioavailability. Biofortification improves Fe status and seems to enhance the consequences of Fe deficiency, such as physical ability and cognitive function. Future research is necessary to study different varieties of legumes and in combination with various biofortified foods, like cereals. Besides that, more studies are needed to assess physical and cognitive performance, to develop biofortification and improve the health of populations.

: Iron absorption; Anti-nutrients; Iron bioavailability; Phytate.

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