Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients.[1] Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes.
Throughout history, humans have bred crops to reduce antinutrients, and cooking processes have developed to remove them from raw food materials and increase nutrient bioavailability, notably in staple foods such as cassava.
- ^ Cammack, Richard; Atwood, Teresa; Campbell, Peter; Parish, Howard; Smith, Anthony; Vella, Frank; Stirling, John, eds. (2006). "Aa". Oxford dictionary of biochemistry and molecular biology. Cammack, Richard (Rev. ed.). Oxford: Oxford University Press. p. 47. doi:10.1093/acref/9780198529170.001.0001. ISBN 9780198529170. OCLC 65467611.