ReviewNutrients2013
Potential of phytase-mediated iron release from cereal-based foods: a quantitative view.
Review in Nutrients, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
23 citing papers in PubMed, 1 synthesis or guideline pooled it, 89 citations in OpenAlex.
- Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies.Frontiers in nutrition · 2026Pooled it
- Food Matrix Effects on Plant-Derived Bioactive Compounds and Micronutrients: Implications for Functional Food Development.International journal of molecular sciences · 2026Review
- Current Research in Fermented Foods: Bridging Tradition and Science.Advances in nutrition (Bethesda, Md.) · 2025Review
- Enzyme immobilization with plant-based polysaccharides through complex coacervation.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2025Article
- «Green-Ligand» in Metallodrugs Design-Cu(II) Complex with Phytic Acid: Synthetic Approach, EPR-Spectroscopy, and Antimycobacterial Activity.Molecules (Basel, Switzerland) · 2025Article
- Microbial Phytases: Properties and Applications in the Food Industry.Current microbiology · 2023Review
- Nutritional Assessment of the Symptomatic Patient on a Plant-Based Diet: Seven Key Questions.Nutrients · 2023Review
- Biofortification of common bean (Food and energy security · 2023Review
- Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.Foods (Basel, Switzerland) · 2022Article
- Iron-doped calcium phytate nanoparticles as a bio-responsive contrast agent inScientific reports · 2022Article
- Phytate exudation by the roots of Pteris vittata can dissolve colloidal FePOEnvironmental science and pollution research international · 2022Article
- Estimation of Iron Availability in Modified Cereal β-Glucan Extracts by anFrontiers in nutrition · 2022Article
- Quantitative Trait Loci and Candidate Genes Associated with Cold-Acclimation andPlants (Basel, Switzerland) · 2021Article
- Cloning ofIranian journal of microbiology · 2021Article
- Role of Iron Chelation and Protease Inhibition of Natural Products on COVID-19 Infection.Journal of clinical medicine · 2021Review
- Biofortification and bioavailability of Zn, Fe and Se in wheat: present status and future prospects.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2021Review
- MINPP1 prevents intracellular accumulation of the chelator inositol hexakisphosphate and is mutated in Pontocerebellar Hypoplasia.Nature communications · 2020Article
- Fungal phytases: from genes to applications.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2020Review
- Interactions Between Phytochemicals and Minerals inFrontiers in nutrition · 2020Article
- Identification of Tea Plant Purple Acid Phosphatase Genes and Their Expression Responses to Excess Iron.International journal of molecular sciences · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.