Antinutrient

Phytic acid is an antinutrient that interferes with the absorption of minerals from the diet.

Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.

Antinutrients are compounds, either natural or synthetic, that obstruct the absorption of essential nutrients in the human body.[1] A significant area of nutritional research, antinutrients are especially prevalent in various food and beverage sources.

Types of Antinutrients[edit | edit source]

There are several types of antinutrients, with each having a unique mechanism of action and effect on the body:

Protease inhibitors: These compounds hinder the activity of digestive enzymes like trypsin and pepsin, thereby impeding protein digestion. Notably, soybeans contain the Bowman-Birk trypsin inhibitor.[2]
Lipase inhibitors: These affect enzymes responsible for lipid hydrolysis. An example is the anti-obesity drug orlistat, which allows fats to pass undigested through the digestive system.[3]
Amylase inhibitors: They halt the enzymes that break down complex carbohydrates, thus stopping the release and absorption of simple sugars. Found in numerous beans, commercial versions are typically derived from white kidney beans.[4]
Phytic acid: Found in the hulls of seeds, nuts, and grains, it binds minerals like calcium, zinc, and iron, preventing their absorption in the intestines.[5][6]
Oxalic acid and oxalates: Predominantly found in the spinach family, they bind to calcium and impede its absorption.
Glucosinolates: Present in vegetables like broccoli and cabbage, they interfere with iodine uptake, impacting thyroid function and acting as goitrogens.[7]
Enzyme inhibitors: Found in legumes, proteins like trypsin inhibitors and lectins disrupt digestion.[9]
Flavonoids: A subset of polyphenolic compounds, they bind metals, impede digestive enzymes, and can precipitate proteins. This category includes tannins.[10]
Saponins: These plant compounds may deter herbivores from feeding.

Effects of Excessive Nutrient Intake[edit | edit source]

Paradoxically, overconsumption of some nutrients can cause antinutrient effects:

Overloading on fiber can speed up intestinal transit to a point where nutrient absorption is compromised.
Overconsumption of certain minerals (e.g., calcium, iron, zinc) can hinder the absorption of others due to shared intestinal transporters.[8]

Occurrence in Food Sources[edit | edit source]

While antinutrients exist in almost all foods, modern crops tend to have reduced levels, likely due to domestication processes.[11] Advanced genetic engineering provides the potential to eradicate antinutrients, but this could also eliminate their possible health benefits.[12]

Traditional Food Preparation Methods[edit | edit source]

Historical food preparation techniques, such as fermentation, cooking, and malting, can enhance the nutritive value of plant foods by minimizing antinutrients like phytic acid and oxalic acid.[13] Such techniques are prevalent in cultures where cereals and legumes are dietary staples.[14][15] For instance, cassava fermentation to produce cassava flour effectively diminishes both toxin and antinutrient levels in the tuber.[16]

Conclusion[edit | edit source]

Antinutrients, despite their name, are a crucial consideration in understanding human nutrition. They play a pivotal role in how nutrients are absorbed and utilized by the body, and understanding their function can lead to better dietary choices and overall health outcomes.

Antinutrient Resources
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