Cited by 351Phytase and its ApplicationsFood Nutrient Composition and Product DevelopmentPhytochemicals and Antioxidant Activities

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Antinutrients in Plant-based Foods: A Review

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Popova, Aneta, Mihaylova, Dasha·2019·The Open Biotechnology Journal

DOI 10.2174/1874070701913010068

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Abstract

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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Authors: Popova, A., & Mihaylova, D.
Affiliations: University of Food Technologies (BG)
Corresponding author: Mihaylova, Dasha
ORCID: Popova, Aneta
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)
DOI: 10.2174/1874070701913010068
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
FWCI: 2.61
Type: journal article
Language: en
Open access: diamond
doi.org
Licence: cc-by
creativecommons.org/licenses/by/4.0/legalcode (unspecified)
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 Nutrient Composition and Product Development
Health Sciences › Medicine › Biochemistry (medical) › 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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Antinutrients in Plant-based Foods: A Review

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