Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods

Shahidi, Fereidoon

doi:10.1021/bk-1997-0662.ch001

Cited by 32 publications

(25 citation statements)

References 15 publications

(16 reference statements)

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“…Some antinutritional factors may exert beneficial health effects at low concentrations. Thus, the manipulation of processing conditions and removal or reduction of certain unwanted components of food may be required (Shahidi, 1997). The most common domestic processing methods include ordinary and pressure cooking.…”

Section: Analysesmentioning

confidence: 99%

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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The effect of heat treatments (boiling, autoclaving, microwave cooking and roasting) on the levels of certain antinutritional factors (phytic acid, trypsin inhibitor, α-amylase inhibitor, lectin activity and tannins) and in vitro protein digestibility (IVPD) of peanut and sesame seeds were investigated. All heat treatments significantly reduced the levels of all the investigated antinutrients and improved the IVPD of peanut seeds. Of the attempted treatments, autoclaving, boiling, roasting-salting and oil-roasting were the most effective in reducing the levels of antinutrients and improving IVPD of peanut. Roasting in both brown and white sesame seeds partially eliminated the studied antinutrients (the reduction ranged from 15.6% to 61.2% in all antinutrients) and improved IVPD (increased by 10% and 9.1%, respectively). Also, Tehineh (sesame butter-like) contained lower levels of antinutrients than raw sesame seeds and exhibited a higher IVPD (82.8%).

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Section: Analysesmentioning

confidence: 99%

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Embaby

2010

FSTR

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“…Though, the antinutrients were recognized for their negative impacts in the past decades, their residual presence after processing, now have been recognized them as 'double-edged sword' because of their registered health-promoting potential in vitro and in vivo on the other end. Hence, consumption of legumes as a nutritional and therapeutic food is recommended by various health organizations (Shahidi 1997).…”

Section: Introductionmentioning

confidence: 99%

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds

Sathya

Siddhuraju

2015

J Food Sci Technol

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The present study has been undertaken to analyze the effect of various processing methods like (i) soaking followed by autoclaving with (a) ash, (b) sodium bicarbonate, (c) sugar and (d) water; (ii) dry heating and (iii) fermentation on nutritional and antinutritional components of under-utilized tree legume Parkia roxburghii. The applied methods were found to enhance the protein (15-36 %) and lipid content (11-69 %) and to decrease the other proximal components. All the methods significantly reduced the antinutrients viz. condensed tannins, phytate, saponins, trypsin inhibitors, chymotrypsin inhibitors and lectins. Exceptionally, increased content was documented on total phenolics (117-207 %) and tannins (171-257 %). These reduced antinutritional loads have led to an increase in protein (9-20 %) and starch digestibility (75-254 %). Fermented kernels, the best processed form showed characteristic leguminous pattern for content and composition of amino acids, fatty acids and minerals. So knowledge gathering and exploration of nutritionally balanced under-utilized legumes would enhance food and nutritional security.

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“…Such as anti-ageing, good health skin due to the rich composition of omega 3, lowering of blood glucose, lowering of cholesterol and alteration of ratios of Ca/Zn and potassium/sodium. The ratio of K/Na in human diet is an important risk factor for cardiovascular diseases [12]. Phytates slow down the rate of food digestion and subsequent absorption in the gut.…”

Section: Anti-nutrient Content Of Samplesmentioning

confidence: 99%

“…The beneficial health factors of Treculia africana were associated with the anti-nutrient of the seeds. However the positive side of the anti-nutrients does not preclude the noted deleterious effects of anti-nutrients on macro and micro-nutrients [12,13]. Their anti-nutrient activities such as forming of complexes with starch,…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Health Profiles of the Seasonal Changes in some Nutrients, Anti-nutrients and Mineral Contents of <i>Treculia africana food crop</i>

Umezuruike¹,

Nwabueze²

2018

AJFST

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Environmental variables such as temperature, rainfall, sunshine among others are known to influence fruiting, seed formation and quality of food crops by different mechanisms. Levels of nutrients, anti-nutrients and mineral composition of periodically harvested seeds of Treculia africana (a legume) during the fruiting season were assessed to determine the influence of season on quality parameters. Standard methods of analysis were used to evaluate protein, fat, crude fibre, ash, carbohydrate, moisture hydrogen cyanide, phytate, tannin, oxalate, alkaloid, saponinns and minerals. Highest nutritive and anti-nutrient values of seeds occurred at mid season and late season development periods respectively. Observed quality parameters were 14.55% protein, 5.74% fat, 2.10% crude fibre, 1.45% ash, 33.20% moisture, 50.14% carbohydrate, 0.45mg/100g HCN, 0.8 phytate 6.10mg/100g, 0.45mg/100g 1.65mg and 0.77mg/100g for early season seeds. The mid season seeds quality parameters increases were protein (5.1%) fat (0.34%) ash (0.22%), moisture (2.40%) carbohydrate (4.87%) and mean increase of 3.88% for antinutrient. Phytate, oxalate and phenolic values were highest at late season seeds. The mineral contents were comparable among the seasons. Calcium (20.0mg) and magnesium (280mg) recorded the least values in late season seeds. The relationship between seasonal changes in nutrients, anti-nutrients and seasons was significant (P < 0.05). The quality parameters are within the Recommended Daily Allowance for Nutrients, anti-nutrients and minerals but for calcium and magnesium. The seasonal changes posit Treculia africana as multi-purpose nutritional and health maintenance food crop.

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Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods

Cited by 32 publications

References 15 publications

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Effect of Heat Treatments on Certain Antinutrients and in vitro Protein Digestibility of Peanut and Sesame Seeds

Effect of processing methods on compositional evaluation of underutilized legume, Parkia roxburghii G. Don (yongchak) seeds

Nutritional and Health Profiles of the Seasonal Changes in some Nutrients, Anti-nutrients and Mineral Contents of <i>Treculia africana food crop</i>

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