Respuesta :
True, some plant foods contain binders that combine chemically with minerals, preventing their absorption. They are referred to as antioxidants similar to phytates.
Certain micronutrients can bind with antioxidants like phytates or polyphenols in the digestive tract and stop the body from absorbing them. The outer layer of plants contains phytates, which can bind to minerals like zinc, calcium, or iron to inhibit gastrointestinal absorption. Whole grains, seeds, legumes, and some nuts contain phytates (phytic acid), which can reduce the absorption of iron, zinc, magnesium, and calcium. Legumes and whole grains include saponins that may prevent regular nutritional absorption. Tea, coffee, and legume tannins can reduce the absorption of iron. The physiological status of the body, such as whether it is deficient or overloaded, and the mineral's bioavailability have an impact on how well it is absorbed.
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