Phytic Acid is a natural plant antioxidant constituting 1-5% of most cereals, nuts, legumes, oil seeds, pollen, and spores. By virtue of forming a unique iron chelate, it suppresses iron-catalyzed oxidative reactions and may serve a potent antioxidant function in the preservation of seeds. Its addition to food it inhibits lipid peroxidation and concomitant oxidative spoilage, e.g. discoloration, putrefaction, and syneresis. Multitudes of other industrial application are based on the antioxidant function of phytic Acid.

In food area, it works as natural vegetable based antioxidant, e.g., it can prevent resultant of struvite in aquatic products, and it can maintain the color of food and extend the storage time. The dosage recommended is about 0.02-0.1% for different food. With excellent antioxidant ability for vegetable oil, phytic acid can prevent decomposition of hydrogen peroxide, so it can be used as storing stabilizer for hydrogen peroxide. Residue allowed in finish food products should not more than 0.02%.

In beverage and wine products, it can chelate surplus metallic ions (especially harmful heavy metal), and effectively protect human body by addition 0.01-0.05% phytic acid. Phytic Acid is used a metal discharging agent in beverage production in Japan, Europe and USA market. It can improve the taste of wine and remove the surplus metallic ions meanwhile.

In cosmetics, the most prominent application for Phytic acid is as natural vegetable based biodegradable chelating agent with chelating performance comparable to EDTA, moisturizing and sebum control functions have been found and phytic acid shows activity as skin lightening agent, positive effect for protecting tooth enamel from acid dissolution has been reported and it has become popular to add phytic acid in toothpaste.