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

Basit Öğe Kaydı
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridAndac, Ali Emre/0000-0002-0898-066X
dc.contributor.authorTuncel, Nese Yilmaz
dc.contributor.authorKaya, Havva Polat
dc.contributor.authorAndac, Ali Emre
dc.contributor.authorKorkmaz, Fatma
dc.contributor.authorTuncel, Necati Baris
dc.date.accessioned2025-05-29T02:57:40Z
dc.date.available2025-05-29T02:57:40Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.identifier.doi10.1111/nbu.12732
dc.identifier.issn1471-9827
dc.identifier.issn1467-3010
dc.identifier.pmid39895386
dc.identifier.scopus2-s2.0-85216589682
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1111/nbu.12732
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30131
dc.identifier.wosWOS:001411196400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofNutrition Bulletin
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250529
dc.subjectamylase inhibitors
dc.subjectantinutrients
dc.subjectlectins
dc.subjectphytic acid
dc.subjectprotease inhibitors
dc.subjectsaponin
dc.titleA Comprehensive Review of Antinutrients in Plant-Based Foods and Their Key Ingredients
dc.typeReview

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu