antinutrients

Absorption-blocking food compounds

Antinutrients are compounds found naturally in many foods that interfere with the body's ability to absorb nutrients.

Common examples include phytates in grains and legumes, which bind to minerals like iron and zinc, and oxalates in leafy greens, which can inhibit calcium absorption.

Despite the ominous name, antinutrients rarely pose problems in balanced diets, and cooking, soaking, or fermenting foods typically reduces their effects.

Soaking beans overnight helps neutralize antinutrients.

compounds

phytate

Plant phosphorus compound

saponins · phytoestrogens · alkaloids · isoflavones · polyphenols

reduction

soaking

Completely saturated with liquid

boiling · roasting · germination · blanching · dehulling · milling · autoclaving · steaming

sources

legumes

Edible pod-bearing plants

nuts · seeds · beans · lentils · chickpeas · kale · almonds · quinoa · rhubarb · cassava

inhibition

chelation

Chemical metal-ion capture

health

malabsorption

Failed intestinal nutrient uptake

Categories
Opposites
nutritional effect

antinutrientsnutrients

Vital dietary substances

vitamins · minerals · essential nutrients · micronutrients · macronutrients

bioavailability impact

antinutrientsvitamin C

Essential water-soluble antioxidant

citric acid · prebiotics · digestive enzymes

dietary value

antinutrientssuperfoods

Nutrient-dense dietary items

nutraceuticals · dietary supplements · phytonutrients · nourishment

Family

nutrient, nutrients, nutrition, nutritional, nutritionally, nutritionist, nutritionists, nutritious, nutritive

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