Antinutrients in foods are responsible for deleterious effects related to the absorption of nutrients and micronutrients. However, some antinutrients may exert beneficial health effects at low concentrations. The mechanisms by which adverse and beneficial effects of food antinutrients operate are the same. Thus, manipulation of processing conditions and/or removal of certain unwanted components of foods may be required.

--  Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland



  1. 2019-04-26 In EDN 142,we linked to several documents from Feed the Future, produced with support from USAID for the RAMA-BC (Resilient Agricultural Markets Activity — Beira Corridor) project. Another, slightly longer document by Zachary Hall describes how to germinate, soak and boil jack beans, to detoxify...
  2. Abstract, Journal of Food Science Technology, 2011 July Bamboo shoots being low in fat, high in dietary fiber and rich in mineral content, like an ideal vegetable have been used traditionally. Besides nutrients, bamboo shoots also contain lethal concentration of the anti-nutrient (cyanogen) that...
  3. Abstract, ISNR Nutrition, 2014 This research was aimed at evaluating the proximate composition, level of anti-nutrients, and the mineral composition of raw and processedSphenostylis stenocarpaseeds and at examining the effect of processing on the parameters. From the proximate composition...
  4. Nutritional composition studies that assess similarities and differences of levels of important nutrients and anti-nutrients are an essential part of the safety assessment of new crop varieties that are used as food and feed. Managed by theILSI Research Foundation, the ILSI Crop Composition...
  5. 2017-01-20 Aflatoxins are a silent threat to health on the African continent. They are a group of mycotoxins – poisonous chemicals produced by fungi on crops that they colonise. Fatal in large amounts, in smaller concentrations aflatoxins harm humans, animals, birds and fish. The fungi that produce...
  6. Abstract,Antinutrients and Phytochemicals in Food, 1997 Antinutrients in foods are responsible for deleterious effects related to the absorption of nutrients and micronutrients. However, some antinutrients may exert beneficial health effects at low concentrations. The mechanisms by which adverse...
  7. Abstract, Three edible vegetables,Pterocarpus mildbraedii(mkpafere),Lasianthera africanum(editan) andPiper guineense(odusa) consumed by people of Akwa Ibom State, Nigeria were purchased from Akpan Andem market in Uyo, the State capital. The vegetables were analysed for the presence of...
  8. 2009-04-01 Phosphorus in the hulls of plant seeds, especially legumes and grains, is bound up in an organic molecule called phytic acid. In addition to the bound phosphorus, phytic acid can interrupt the body’s ability to utilize minerals found in food. Unless the phytic acid molecule is broken down, either...
  9. Abstract,Journal of Food Science and Nutrition Research, 2019 The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition...
  10. Abstract, American Journal of Food Technology, 2018 In this study, the variation of zinc (Zn), iron (Fe), calcium (Ca) and magnesium (Mg) and the interference of phytic acid (PA) on their availability was investigated in 29 US grown and CIAT breeding genotypes of common bean. Fe levels showed the...
  11. Abstract,Japanese Society for Food Science and Technology, 2019 Lectins, noncatalytic sugar-binding proteins of nonimmune origin, are widely distributed in the most common foods and feeds in varying amounts. Since many lectins, such as legume lectins, are relatively stable against heat...
  12. Iron deficiency anemia is the most common nutrient deficiency among Americans. It affects children and young women most often, but anyone can fall short of the RDA for this mineral. When iron intake is too low, the body can’t make enough red blood cells. The result can be fatigue, headaches and...

More Related Resources

Books

Find books about Antinutrients