This document discusses anti-nutritional factors found in foods and methods for reducing them. It begins by defining anti-nutrients as natural or synthetic compounds that interfere with nutrient absorption and can be toxic. The three main types are classified as anti-proteins, anti-minerals, and anti-vitamins. Common anti-nutrients in foods include lectins, phytates, tannins and oxalates. While anti-nutrients can inhibit nutrient utilization, some may have benefits like antioxidant effects. Soaking, sprouting, heating and combinations of methods can inactivate many anti-nutrients by making them water soluble or degrading them. The document emphasizes that anti-nutrients should be considered based on individual tolerance levels and eaten
THE ARTISANAL SALT OF SAN VICENTE, ILOCOS SUR: A CASE STUDY
Antinutrients
1. ANTI NUTRITIONAL FACTORS IN FOODS:
TYPES, EFFECT ON NUTRITION AND
HEALTH AND METHODS OF REDUCTION
Presented By:-
Riya Gupta
griya2312@gmail.com
2. •WHAT IS ANTINURIENTS?
•WHAT ARETHE PURPOSE OF
ANTINUTRIENTS?
•SHOULD WE BE WORRIED
ABOUT ANTINURIENTS IN
OUR FOOD?
3. WHAT ARE ANTI
NUTRIET?
Anti nutrients are naturals or
synthetic compounds that block the
absorption of nutrients and acts as
toxins, exerting a negative effect on
our body.
They are found at some level in
almost all food. Mostly in grains,
legumes ,beans ,nuts , etc.
4. Simple purpose of anti
nutrients:-
•They are produced by plants as their
defense mechanism.
•It help in protection of plant’s seed
from consumption and destruction by
other organism.
•It blocks the digestion of the injector
so that the seed is excreted
undamaged.
5. Types of Anti nutrients:-
Anti nutrients are broadly divide into three types which are:-
1) Type A:- Anti proteins
2) Type B:- Anti minerals
3) Type C:- Anti vitamins
6. Anti proteins
•Protease inhibitors are substances that inhibit
the actions of trypsin, pepsin and other proteases
in the gut, preventing the digestion and
subsequent absorption of protein. For
example, Bowman–Birk trypsin inhibitor is found
in soybeans.
•Trypsin inhibitors found in legumes are the
proteins, these enzyme inhibitors interfere with
digestion.
7. •Lectins is a common protein found in legumes , wheat
germs etc.
•They bind with villi of the small intestine and disturbs
its functioning.
8. Anti minerals
Substances interfering with the utilization of
essential mineral.
Phytic acid prevents the complex formation
between iron and gastroferrium.
Thus prevents iron absorption in human
body
9. Oxalic acid interferes the calcium absorption.
Gossypol is anti nutrient found in cotton
seeds. It forms insoluble chelates with many
essential metals, such as iron, and binds to
amino acid of protein.
It also reduces the availability of food proteins
and inactivate important enzymes.
10. Phytate Controversy
In a book, 'Diet for the Atomic Age’ ,Sara
Shannon, lists 11 nutrients in particular that
protect against heavy metal toxicity and
radiation damage. Phytates bind with
radioactive and toxic substances and carry
them out of the body. Aware of phytic acid’s
mineral binding properties, Shannon states
that an adequate amount of this is essential in
our diet.
Solanine and Chaconine are also antinutrients
which are beneficial in less amounts but at
higher levels can be toxic to the body.
11. DIETARY FIBER AS
ANTINUTRIENTS.
•Its is a food components which is derived by
plant cell wall.
•Its consist of pectic substances,plant
gums,cellulose,etc
•It has a protective factor.
12. Substances interfering with the the
utilization of essential
vitamins.
• Can decompose vitamins
• Form unabsorbable complexes with
them
• Interfere with their digestive or
metabolic utilization
Antivitamins
15. Sources of major Anti Nutrients & their Effects
Ant nutrients and its Sources Positive Effect Negative Effect
Lectins:
Grains, seeds, nuts, legumes, nightshade
vegetables, diary, eggs.
Anti carcinogenic(research is still
in the preliminary stages)
• neurodegenerative disease,
• inflammatory diseases
• blood clotting
Phytic acid:
bran of grains and pseudo-grains, all
kind of seeds, nuts, legumes, potatoes
• Antioxidant and ant carcinogenic
• Reduce cardiovascular diseases
• Reduce glycemic response, so
diabetes
• Binding of heavy metals
• Causes deficiency of iron, zinc,
calcium and other minerals
• Reduce the digestibility of
starches, proteins, and fats.
Tannins:
legumes, some fruits and
vegetables, tea, chocolate,
wine, coffee, vinegar
• Antioxidant and ant
carcinogenic
• Antimicrobial
• Zinc and iron deficiency,
• decrease in both growth
rate and body weight gain
• inhibition of digestive
enzymes.
16. Oxalic Acid:
•Grains , nuts, soya ,spinach , black
tea, some fruits and vegetables.
… • Binding with calcium: Calcium
and magnesium deficiency,
kidney stones, disturb digestive
enzymes.
Gluten:
grains including corn rice etc.
• gastrointestinal distress.
• enzyme inhibitor
• leaky gut syndrome or
autoimmune disease
Saponins:
Legumes, pseudo-grains, potatoes,
red wine
• Decreases cholesterol
• Ant carcinogenic
• Leaky-gut,
• disturb digestive enzymes
Avidin:
Egg white
• Antibiotic • Vitamin B 8 deficiency
Trypsin inhibitor:
grains and legumes
May be ant carcinogenic • Growth inhibition and
pancreatitis
19. Soaking
• Beans and other legumes are
often soaked in water
overnight to improve their
nutritional value.
• Most of the ant nutrients in
these foods are found in the
skin. Since many anti nutrients
are water soluble, they simply
dissolve when foods are
soaked
20. Sprouting
• This process increases the
availability of nutrients in seeds,
grains and legumes.
• During Sprouting , changes take
place within the seed that lead
to the degradation of anti
nutrients such as phytate and
protease inhibitor.
21. Heating
• High heat , especially
when boiling can degrade
anti nutrients like lecithin,
tannins and protease
inhibitors.
• Calcium oxalate is
reduced by 19-87% in
boiled green leafy
vegetables.
24. EVALUATION AND
PROTECTION
Individual ability to tolerate and digest
these anti nutrients is based on a host of
factors including genetics ,dose ,other
toxins ,age , digestion and other factors.