Anti-nutrients of plant-based food: physicochemical properties, effects on health and degradation techniques- a comprehensive review
Samuel Ariyo Okaiyeto, Dan Liu, Cheng Zhang, Junwen Bai, Chang Chen, Piyush Sharma, Arun Prasath Venugopal, Ebenezer Asiamah, Hilary Kwesi Ketemepi, Franker Amen Imadegbor, Oduye Temitope Gabriel, Weiqiao Lv, Hong‐Wei Xiao
Abstract
This review explores the presence of anti-nutritional factors (ANFs) and other harmful components in plant-based foods, focusing on their health implications and mitigation strategies. The increasing global shift towards plant-based diets, driven by concerns over sustainability, anti-nutrition, and health, necessitates a deeper understanding of these compounds. ANFs like saponins, lectins, oxalates, tannins, and phytates can hinder the absorption of essential nutrients such as iron, calcium, and proteins, potentially leading to long-term health issues like anemia, kidney stones, and protein malnutrition. Although these compounds serve defensive roles for plants, they pose risks to human health when consumed in high amounts or over extended periods. Several mitigation techniques, including soaking, fermentation, cooking, blanching, ultrasonication and autoclaving, have been shown to reduce ANF levels in foods. These methods can improve the bioavailability of nutrients and diminish the harmful effects of ANFs, making plant-based diets safer and more nutritionally adequate. However, the effectiveness of these strategies varies depending on the type of ANF and the food processing method employed. This review emphasizes the importance of further research to optimize ANF mitigation techniques and ensure that plant-based diets can be safely integrated into daily nutrition without compromising health.