A Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients.

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS
Neşe Yılmaz Tuncel, Havva Polat Kaya, Ali Emre Andaç, Fatma Korkmaz, Necati Barış Tuncel
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Abstract

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.

植物性食品中的抗营养素及其关键成分综述。
近年来,纯素食和素食饮食的日益普及,以及对植物性食品需求的不断增长,促使研究人员集中精力研究抗营养素的存在和影响。虽然已有文献综述聚焦于抗营养化合物,特别是它们的还原,但本综述旨在为生产者、食品科学家、专业人士、立法者和消费者提供抗营养物质的全面描述,强调该主题的复杂性和多种方法的必要性,同时确定仍需进一步研究的方面。抗营养素,包括蛋白酶抑制剂、淀粉酶抑制剂、植酸、凝集素、皂素、单宁、氰苷、草酸、多酚、甲状腺素和嘧啶苷,描述了它们的结构特征、分析检测方法、分布、生理影响和缓解或消除策略等各个方面。具体而言,我们的综述集中于评估植物性食品及其主要成分中抗营养素的存在,这些成分分为五种不同的类别:谷物、假谷物、豆类、种子和坚果,它们在生产中经常使用。在这些类别中,豆类被认为是抗营养化合物最丰富的来源,其次是谷类。然而,某些假谷物、种子和坚果也显示出高水平的特定抗营养素。虽然抗营养素通常被认为对营养吸收有害,但最近的研究揭示了它们对健康的一些潜在益处。因此,进一步的体内研究对于阐明抗营养化合物在人体内的行为是必要的。此外,关于抗营养素的正式法规和指导方针严重缺乏,食品目前也没有与这些化合物相关的标签。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
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