Abstract
Proteins are the principal supplier of nitrogen for growth, repair and maintenance of tissues and vital physiological functions. Plants produce a variety of noxious compounds to protect themselves against the predators like herbivores, insects, pathogens, and microbes as well as to fight against the adverse environmental factors. The noxious compounds, which impact the optimum utilization of food nutrients and reduce their digestion, absorption and metabolic utilization and may generate adverse health effects, are termed as antinutritional factors (ANFs). Depending on their structure and molecular weight, these ANFs of plant foods can limit the utilization of their nutrients and may trigger variable adverse physiological effects in humans. The major ANFs and toxic compounds present in plant foods are protease inhibitors, α-amylase inhibitors, α-galactosides, anti-minerals, phytates, oxalates, tannins, polyphenols, alkaloids, lectins, phytohaemagglutinins (PAH), gossypol, saponins, cyanogenic glycosides, compounds causing favism, lathyrogens, goitrogens, phytoestrogens, lipoxygenases, anti-vitamin factors, uricogenic nucleobases in yeast protein products, toxic proteins, and food allergens etc. Some of these ANFs in plant protein foods can be toxic, some make them unpalatable by adding bitter taste, whereas the others may have adverse effects leading to reduced growth and fitness through nutrient complexation, metabolic inhibition and/or interference with digestion and absorption of nutrients. The safety, nutritional quality, and palatability of plant protein foods can however be improved by a variety of processing techniques. This chapter describes the presence of these ANFs in plant protein food sources, their mechanism of action, processing methods to reduce or eliminate them from plant food sources and showcases their adverse health effects in humans.
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Dr. Ali would like to thank College of Engineering and Physical Sciences, University of Guelph, Guelph, ON, Canada, for providing him the platform to complete this work.
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Ali, A., Devarajan, S., Manickavasagan, A., Ata, A. (2022). Antinutritional Factors and Biological Constraints in the Utilization of Plant Protein Foods. In: Manickavasagan, A., Lim, LT., Ali, A. (eds) Plant Protein Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-91206-2_14
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