TABLE OF CONTENT

Title page    –         –         –         –         –         –         –         –         i

Certification          –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         –         iii

Acknowledgement           –         –         –         –         –         –         iv

Table of Content    –         –         –         –         –         –         –         v-vi

CHAPTER ONE  : INTRODUCTION

CHAPTER TWO: CLASSIFICATION OF ANTINUTRIENTS

2.1  Adverse Effect of Antinutrients    –         –         –         –         5

2.1.1 Goitrogens    –         –         –         –         –         –         –         5

2.1.2 Cyanogenic Glycoside      –         –         –         –         –         5

2.1.3 Gossypol       –         –         –         –         –         –         –         6

2.1.4 Lectins          –         –         –         –         –         –         –         7

2.1.5 Protease Inhibitor    –         –         –         –         –         –         8-9

2.2  Antinutrients and Human Health –         –         –         –         9-10

CHAPTER THREE: EFFECT OF ANTRINUTRIENTS ON NUTRIENT BIOAVAILABILITY IN HUMANS

3.1. Lectins –         –         –         –         –         –         –         –         11-12

3.2 Protease Inhibitors     –         –         –         –         –         –         12

3.3 Phytate   –         –         –         –         –         –         –         –         13

3.4 Goitrogens       –         –         –         –         –         –         –         14

3.5 Oxalates           –         –         –         –         –         –         –         14-15

3.6 Trypsin Inhibitors      –         –         –         –         –         –         15

3.7 Methods for Disabling Antinutrients        –         –         –         16-19

CHAPTER FOUR :  SUMMARY AND CONCLUSION

4.1     Summary     –         –         –         –         –         –         –         20-21

4.2     Conclusion –         –         –         –         –         –         –         21-22

            References

CHAPTER ONE: INTRODUCTION

Antinutritional factors are primarily associated with compounds or substances of natural or synthetic origin, which interfere with the absorption of nutrients, and act to reduce nutrient intake, digestion and utilization and may produce other adverse effects. Antinutrients are frequently related to plant-based, raw or vegan diets and are naturally synthesized in plants (Gemede and Ratta, 2014). Some of the common symptoms exhibited by a large number of antinutrients in the body can be nausea, bloating, headaches, rashes, nutritional deficiencies etc. (Essack et al., 2017). On the other hand, such chemical can be evidently advantageous to human kind when consumed wisely. Infact plants for their own defense, primarily use antinutrients.

Although people’s sensitivity to antinutrients widely differs, adequate food processing is initially recommended to reduce antinutritional factors (Soetan and Oyewole, 2009). A person cannot eliminate antinutrients once they have been introduced to the body. Eliminating and reintroducing specific foods that contain antinutrients can clear the correlation between symptoms and effects on human health. In this regard, the biochemical effects of anti-nutritional factors are an object of research interest (Fu et al., 2002). Most of the secondary metabolites acting as antinutrients, elicit very harmful biological responses while some of them are widely applied in nutrition and as pharmacologically active agents (Soetan, 2008).

Antinutrients are found in their highest concentration in grains, beans legumes, and nuts but can also be found in leaves, roots and fruits of certain varieties of plants. The major antinutrients found in plant-based  food are phytates, tannins, lectins, oxalates etc. Antinutrients in vegetables, whole grains, legumes and nuts are a concern only when a person’s diet in composed exclusively of uncooked plant foods. Oxalates, for instant prevent calcium from being absorbed in the body by binding it. Raw spinach, kale, broccoli and soybeans usually contain oxalates (Savage and Wunklin, 2018). When consuming excessive tannins which are associated with tea, wine, some fruits and chocolates, enzymes responsible for protein absorption may be inactivated. Phytates are present in grains, nuts and seeds while pepper, eggplant, and tomatoes contains lectins. Phytate consumption may lead to a low mineral absorption and lectins are able to cause various reactions to the body (Gupta et al., 2015). Saponin on the other hand has been linked to red blood cells damaging, enzyme inhibition and thyroid function intervention (Fan et al., 2013).