Abstract
This paper is aimed to review the updated scientific information regarding effects on mineral obsorption associated with major ant nutritional factors found in plant foods. Some anti nutrients may exert beneficial health effects at low concentrations. When they are used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. However, most antinutrients in plant foods are responsible for deleterious effects related to the absorption of nutrients and micronutrients. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.
Highlights
Anti-nutrients are natural or synthetic compounds that interfere with the absorption of nutrients
Anti-nutritional factors (ANFs) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals [1]
Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world
Summary
Anti-nutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on those anti-nutrients commonly found in food sources and beverages. Anti-nutritional factors (ANFs) are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods or animal feeds and they play a vital role in determining the use of plants for humans and animals [1]. Apart from cyanogenic glycosides, food poisoning arising from anti-nutritional factors, otherwise known as plants’ secondary metabolites has not been properly addressed in most parts of the developing world. Little is known about the fate of anti-nutrients and toxicants in traditional fermented foods. Toxicants in foods can arise from intrinsic and extrinsic sources. All intrinsic toxic substances function as anti-nutrients in foods or their complexes [3]
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