Abstract
Trypsin inhibitors are proteins found in plant-based foods, mainly legumes and cereals. They have traditionally been described as anti-nutrients since their consumption leads to lower protein digestibility along with pancreatic hypertrophy. Given the problems which can arise, there are various technologies used in food processing which help reduce trypsin inhibitors to safe levels. It has also been described that trypsin inhibitors can be related with beneficial effects for human health. The present review seeks to evaluate the evidence about trypsin inhibitors’ health benefits in both in vitro and in vivo studies.
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