Antinutrients in Plant-based Foods: A Review



Aneta Popova1, Dasha Mihaylova2, *
1 Department of Catering and Tourism, University of Food Technologies, 26 Maritza Blvd., 4002, PlovdivBulgaria
2 Department of Biotechnology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

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.

Keywords: Antinutritional factors, Plant-based foods, Beneficial effect, Antinutrients, Food content , Biochemical approaches .


Abstract Information


Identifiers and Pagination:

Year: 2019
Volume: 13
Publisher Item Identifier: EA-TOBIOTJ-2019-7

Article History:

Received Date: 08/03/2019
Revision Received Date: 22/05/2019
Acceptance Date: 30/05/2019
Electronic publication date: 28/06/2019
Collection year: 2019

© 2019 Popova and Mihaylova.

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.


* Address correspondence to this author at the Department of Biotechnology, University of Food Technologies, Dasha Mihaylova, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria; Tel: +359 898 742 397; E-mail: dashamihaylova@yahoo.com