A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients.
In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant‐based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, par...
| Publicado en: | Nutrition Bulletin Vol. 50; no. 2; pp. 171 - 206 |
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| Autores principales: | , , , , |
| Formato: | pictorial review tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
Jun2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=185816128&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 185816128 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14719827 F0S jtl: Nutrition Bulletin issn: 14719827 maglogo: Y pubinfo: dt: Jun2025 vid: 50 iid: 2 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 185816128 183791443 185816128 185816128 10.1111/nbu.12732 185816128 ppf: 171 ppct: 35 formats: fmt: – @attributes: type: T – @attributes: type: C – @attributes: type: P tig: atl: A Comprehensive Review of Antinutrients in Plant‐Based Foods and Their Key Ingredients. aug: au: Yılmaz Tuncel, Neşe Polat Kaya, Havva Andaç, Ali Emre Korkmaz, Fatma Tuncel, Necati Barış affil: Department of Food Technology, Faculty of Applied Sciences, Çanakkale Onsekiz Mart University, Çanakkale, Türkiye sug: subj: Plant-Based Diet Vegetables Micronutrients Vegetarianism Protease Inhibitors Amylases Antagonists and Inhibitors Phytic Acid Lectins Glycosides Tannins Oxalic Acids Polyphenols Thyroid Antagonists Molecular Structure ab: In recent years, the growing popularity of vegan and vegetarian diets, along with the rising demand for plant‐based foods, has led researchers to concentrate on examining the presence and effects of antinutrients. While there are existing literature reviews focusing on antinutritional compounds, particularly on their reduction, this review aims to provide a comprehensive description of antinutrients for producers, food scientists, professionals, legislators and consumers, emphasising the complexity of the subject and the necessity for diverse approaches while identifying aspects that still require further research. Antinutrients, including protease inhibitors, amylase inhibitors, phytic acid, lectins, saponins, tannins, cyanogenic glycosides, oxalic acid, polyphenols, goitrogens and pyrimidine glycosides, are described, encompassing various aspects such as their structural characteristics, analytical detection methods, distribution, physiological impacts and strategies for mitigation or elimination. Specifically, our review concentrates on assessing the presence of antinutrients in plant‐based food products and the primary ingredients, categorised into five distinct groups, cereals, pseudocereals, pulses, seeds and nuts, which are commonly used in their production. Among these categories, legumes are identified as the richest source of anti‐nutritional compounds, followed by cereal grains. However, certain pseudocereals, seeds and nuts also demonstrate high levels of specific antinutrients. While antinutrients are generally regarded as harmful to nutrient absorption, recent studies have revealed some potential health benefits associated with them. Therefore, further in vivo research is essential to elucidate the behaviour of antinutritional compounds within the human body. Additionally, there is a significant lack of formal regulations and guidelines regarding antinutrients, and food products currently do not feature labelling related to these compounds. pubtype: Academic Journal doctype: pictorial review tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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