Anti-nutrient components and their concentrations in edible parts in vegetable families.

Abstract

Information on food composition including types and contents of nutrients and anti-nutrients is important for food and nutrition research. There is satisfactory information on established nutritive elements for various food groups. However, literature on anti-nutrient component generally scattered and scanty on few major food groups and commonly consumed plant parts. A better understanding of both the positive and negative qualities of vegetable component would help develop better evidence-based promotion and appropriate dietary strategies. This paper reviews seven types of anti-nutrient elements in vegetables: oxalates, phytates, nitrates, tannins, glucosinolates, saponins and alkaloids and their effects, mechanisms, content and processing methods. A total of 360 research papers were systematically identified and 123 were selected with acceptable anti-nutrient data. Vegetable families and plant parts with highest content of each anti-nutrient were identified, with the Leguiminosae family having highest content of phytate, tannins and saponins, and leafy vegetables having high oxalate. The simplest food processing methods to reduce anti-nutrients in vegetables are boiling and removal of certain plant parts. While consumption of vegetables with anti-nutrients do not normally cause adverse effects in the general population, future research to determine nutrient bioavailability based on diets will help increase awareness and improve recommendations on plant food intake.

Calcium Absorption from Food Products: Food Matrix Effects

“…Although some studies reported that the main site where the absorption of free oxalate is the small intestine [ 143 ]. Absorbed soluble oxalate may still bind calcium present in the blood vessels, and precipitate in the kidney or urinary tract leading to the formation of kidney or urinary tract stones [ 144 ]. The negative effect of oxalates on calcium absorption increases when the molar ratio of total oxalate: calcium is major than 9:4 and this occurs in spinach and rhubarb [ 145 ].…”

“…Phytic acid is a phosphorus-based substance, which is found in cereals, legumes, nuts and seeds, but the highest phytate content was found in soybean (~2 g/100 g) [ 88 , 144 ]. Phytic acid can bind calcium in the stomach (below pH 4), forming a soluble calcium-phytate complex [ 150 ].…”

Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

“…62 Oxalate had a strong ability to create insoluble particles via chelating different minerals, and vital micronutrients like iron, zinc and calcium. 63 In oral intake, oxalate constrained with minerals in the gastrointestinal route and limited their metabolism. Metabolism of oxalate happened in gastric, tiny colon and massive colon.…”

Observations on How People in Two Locations of the Plateau Département of Southeast Benin Perceive Entomophagy: A Study From West Africa

“…Although such advanced processing techniques are not found in the surveyed area, techniques that the locals use like frying, grilling, and, on some occasions, boiling, are methods that will to some extent take care of pathogens and may reduce water-soluble anti-nutrient contents like trypsin inhibitor and oxalate etc. present in some insects, as these methods are found effective for some plant foods ( 60 , 61 ). Scientifically monitored production systems and processing technology now available in many European and Asian countries still need to be developed for Benin ( 59 ).…”