A Review On: Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Approaches.

A Review On: Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Approaches.

Registration ID: IJNRD_199065

Published ID: IJNRD2306282

DOI: Click Here to Get

Dr. Prathiba H.D

Keywords: Anti-nutrients Cereals, Legumes, Phytic acid, Micronutrients, Fermentation, Lactic acid bacteria.

ABSTRACT Generally, food is one of all living being’s basic needs, and it is composed of diverse nutrients that can be consumed by animals, including humans, for nourishment. Almost all foods are made from plants or animals, and many plants or plant components are used as food. Therefore, it is of importance to provide reliable, widespread and up-to-date information about food content including both nutritional and antinutritional essentials. Nutrients are accompanying with positive effects on human health. Antinutrients, on the other hand, are far less popular for the current population. They are highly bioactive, proficient of harmful effects as well as some beneficial health effects in human beings, and much available in plant-based foods. Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include tannins, saponins, phytic acid, protease inhibitors, lectins, amylase inhibitor. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. These compounds are of natural or synthetic origin, affect with the absorption of nutrients, and can be responsible for some mischievous effects related to the nutrient absorption. Some of the common symptoms revealed by a large amount of antinutrients in the body can be bloating, headaches, nausea, rashes, nutritional deficiencies, etc. Phytates, oxalates, and lectins are few of the well-known antinutrients. Science has approved several ways in order to modify the negative influence antinutrients exhibiting on human health. Biochemical, mechanical and thermal approaches act synergistically to provide food with lower antinutritional levels. By using various methods alone or in blends, it is possible to reduce the level of anti-nutrients in foods. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as germination, fermentation, and autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.

Published Paper   E-Certificate

"A Review On: Natural Food Toxins as Anti-Nutritional Factors in Plants and Their Reduction Approaches.", IJNRD - INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT (www.IJNRD.org), ISSN:2456-4184, Vol.8, Issue 6, page no.c730-c737, June-2023, Available :https://ijnrd.org/papers/IJNRD2306282.pdf

Volume 8 Issue 6, June-2023

Pages : c730-c737

Paper Reg. ID: IJNRD_199065

Published Paper Id: IJNRD2306282

Downloads: 000121173

Research Area: Life Sciences 

Country: Bangalore, karnataka, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2306282.pdf

Published Paper URL: https://ijnrd.org/viewpaperforall?paper=IJNRD2306282

Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

ISSN: 2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar | ESTD YEAR: 2016

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This work is licensed under a Creative Commons Attribution 4.0 International License and The Open Definition

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