Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects

Habtamu Fekadu Gemede; Negussie Ratta

doi:doi:10.11648/j.ijnfs.20140304.18

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Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects

Habtamu Fekadu Gemede, Negussie Ratta

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)

Received: 3 June 2014 Accepted: 4 July 2014 Published: 20 July 2014

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Abstract

Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant 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. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 4)
DOI	10.11648/j.ijnfs.20140304.18
Page(s)	284-289
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Anti-nutritional factors, Potential Health Benefits, Adverse Health Effects, Plant Foods

References

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APA Style

Habtamu Fekadu Gemede, Negussie Ratta. (2014). Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. International Journal of Nutrition and Food Sciences, 3(4), 284-289. https://doi.org/10.11648/j.ijnfs.20140304.18

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ACS Style

Habtamu Fekadu Gemede; Negussie Ratta. Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. Int. J. Nutr. Food Sci. 2014, 3(4), 284-289. doi: 10.11648/j.ijnfs.20140304.18

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AMA Style

Habtamu Fekadu Gemede, Negussie Ratta. Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. Int J Nutr Food Sci. 2014;3(4):284-289. doi: 10.11648/j.ijnfs.20140304.18

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@article{10.11648/j.ijnfs.20140304.18,
  author = {Habtamu Fekadu Gemede and Negussie Ratta},
  title = {Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {284-289},
  doi = {10.11648/j.ijnfs.20140304.18},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.18},
  abstract = {Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant 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. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.},
 year = {2014}
}

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TY  - JOUR
T1  - Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects
AU  - Habtamu Fekadu Gemede
AU  - Negussie Ratta
Y1  - 2014/07/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140304.18
DO  - 10.11648/j.ijnfs.20140304.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 284
EP  - 289
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140304.18
AB  - Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant 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. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.
VL  - 3
IS  - 4
ER  -

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Author Information

Habtamu Fekadu Gemede

Center for Food Science and Nutrition, Addis Ababa University, P.O. Box 1176, Addis Ababa, Ethiopia; Food Technology and Process Engineering Department, Wollega University, P.O.Box: 395, Nekemte, Ethiopia
Negussie Ratta

Department of Chemistry, Addis Ababa University, P.O.Box: 1176, Addis Ababa Ethiopia

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APA Style

Habtamu Fekadu Gemede, Negussie Ratta. (2014). Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. International Journal of Nutrition and Food Sciences, 3(4), 284-289. https://doi.org/10.11648/j.ijnfs.20140304.18

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ACS Style

Habtamu Fekadu Gemede; Negussie Ratta. Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. Int. J. Nutr. Food Sci. 2014, 3(4), 284-289. doi: 10.11648/j.ijnfs.20140304.18

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AMA Style

Habtamu Fekadu Gemede, Negussie Ratta. Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects. Int J Nutr Food Sci. 2014;3(4):284-289. doi: 10.11648/j.ijnfs.20140304.18

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@article{10.11648/j.ijnfs.20140304.18,
  author = {Habtamu Fekadu Gemede and Negussie Ratta},
  title = {Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {4},
  pages = {284-289},
  doi = {10.11648/j.ijnfs.20140304.18},
  url = {https://doi.org/10.11648/j.ijnfs.20140304.18},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140304.18},
  abstract = {Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant 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. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.},
 year = {2014}
}

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TY  - JOUR
T1  - Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects
AU  - Habtamu Fekadu Gemede
AU  - Negussie Ratta
Y1  - 2014/07/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140304.18
DO  - 10.11648/j.ijnfs.20140304.18
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 284
EP  - 289
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140304.18
AB  - Anti-nutritional factors are compounds which reduce the nutrient utilization and/or food intake of plants or plant products used as human foods and they play a vital role in determining the use of plants for humans. This paper is aimed to review the updated scientific information regarding the potential health benefits and adverse effects associated with major antinutritional factors found in plant foods. Antinutrients in plant 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. For example, phytic acid, lectins, tannins, saponins, amylase inhibitors and protease inhibitors have been shown to reduce the availability of nutrients and cause growth inhibition. However, when used at low levels, phytate, lectins, tannins, amylase inhibitors and saponins have also been shown to reduce the blood glucose and insulin responses to starchy foods and/or the plasma cholesterol and triglycerides. In addition, phytates, tannins, saponins, protease inhibitors, goetrogens and oxalates have been related to reduce cancer risks. This implies that anti-nutrients might not always harmful even though lack of nutritive value. Despite of this, the balance between beneficial and hazardous effects of plant bioactives and anti-nutrients rely on their concentration, chemical structure, time of exposure and interaction with other dietary components. Due to this, they can be considered as anti-nutritional factors with negative effects or non-nutritive compounds with positive effects on health.
VL  - 3
IS  - 4
ER  -

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