Antinutritional

Antinutritional factors, or antinutrients, are natural or synthetic compounds that reduce the digestion, absorption, or utilization of nutrients. Many occur in plant foods such as cereals, legumes, seeds, and leafy vegetables, where they serve as defense mechanisms against pests and pathogens. In human nutrition, antinutritional factors can impair mineral absorption (notably iron, zinc, and calcium), protein digestibility, or carbohydrate utilization, though effects vary with intake and overall diet.

Common examples include phytates (phytic acid), which chelate minerals; tannins and other polyphenols, which can inhibit digestive enzymes or bind proteins; oxalates, which can reduce calcium absorption; protease inhibitors and lectins, which interfere with protein digestion and gut function; goitrogens in some cruciferous vegetables, which can affect iodine uptake; and cyanogenic glycosides in certain seeds, which can release hydrogen cyanide if not properly processed. Saponins and some dietary fibers can also affect absorption or gut permeability. Not all antinutrients are harmful at typical dietary levels, and some have potential health benefits, such as antioxidant or antimicrobial properties, or may influence disease risk in complex ways.

Mitigation strategies include soaking, sprouting, fermentation, and cooking, which can reduce phytate, tannin, and protease inhibitor levels. Enzymatic treatments and plant breeding aim to lower antinutrients in crops while preserving nutritional value. In populations relying heavily on plant-based diets, processing and dietary diversification help minimize nutrient deficiencies while allowing any potential benefits of certain antinutrients to be considered.