Antinutrients in Plant-based Foods: A Review
Open accessAbstract
Modern society has easy access to a vast informational database. The pursuit of sustainable green and healthy lifestyle leads to a series of food choices. Therefore, it is of importance to provide reliable, comprehensive and up-to-date information about food content including both nutritional and antinutritional elements. Nutrients are associated with positive effects on human health. Antinutrients, on the other hand, are far less popular for the contemporary man. They are highly bioactive, capable of deleterious effects as well as some beneficial health effects in man, and vastly available in plant-based foods. These compounds are of natural or synthetic origin, interfere with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms exhibited by a large amount of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies,etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has acknowledged several ways in order to alter the negative influence antinutrients exhibiting on human health. Mechanical, thermal and biochemical approaches act synergistically to provide food with lower antinutritional levels. The purpose of this review was to synthesize the availability of antinutrients, clear their effect on the human body, and commemorate possible paths to disable them. This review provides links to the available literature as well as enables a systematic view of the recently published research on the topic of plant-based antinutrients.
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Antinutrients are not always associated with adverse effects and in some cases their effects on the body may be positive.
“However, it is important to note that antinutrients are not always associated with adverse effects and, in some cases, their effects on the body may be positive.”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [129]
Tannins may have antimicrobial effects.
“In addition, tannins may have antimicrobial effects [129].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [129]
At low levels, phytates, lectins, phenolic compounds, enzyme inhibitors, and saponins may help to reduce blood glucose and/or plasma cholesterol and triglycerides.
“At low levels, phytates, lectins, phenolic compounds, enzyme inhibitors, and saponins may help to reduce blood glucose and/or plasma cholesterol and triglycerides [129].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [129]
Saponins may help liver function and reduce platelet agglutination, and some saponins, as well as phytates, protease inhibitors, lignans, and phytoestrogens, may reduce cancer risk.
“Saponins may help liver function and reduce platelet agglutination and some saponins, as well as phytates, protease inhibitors, lignans, and phytoestrogens, may reduce cancer risk [129].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [129]
Multiple pathways exist for greatly reducing the concentration of antinutrients in plant proteins, including soaking, fermentation, sprouting, heating, gamma irradiation, and genomic technologies.
“multiple pathways exist for greatly reducing the concentration of antinutrients in plant proteins, including soaking, fermentation, sprouting (germination), heating, gamma irradiation, and genomic technologies [129].”
From Plant Proteins: Assessing Their Nutritional Quality and Effects on Health and Physical Function (2020) · cites this paper as [129]
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- Authors
- Popova, A., & Mihaylova, D.
- Affiliations
- University of Food Technologies (BG)
- Corresponding author
- Mihaylova, Dasha
- Venue
- The Open Biotechnology Journal
- Publisher
- Bentham Science Publishers Ltd.
- Published
- 2019-07-29
- Volume
- 13
- Issue
- 1
- Pages
- 68-76
- ISSN
- 1874-0707 (ISSN-L)
- OpenAlex
- W2954211444
- Cited by
- 351
- References
- 122
- Citations by year
- 2026: 46 · 2025: 54 · 2024: 60 · 2023: 72 · 2022: 53 · 2021: 47 · 2020: 16 · 2019: 1 · 2014: 1
- FWCI
- 2.61
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- The Open Biotechnology Journal (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Keywords
- antinutritional factors, plant-based foods, phytic acid, oxalate, lectins, thermal processing, enzymatic treatment, dietary bioactive compounds, nutritional deficiency
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