Journal of Future Foods· 2025Q1· Review

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 et al.

31citations
Q1SCImago
2025year

Short summary

Plant-based foods contain anti-nutrients (saponins, lectins, oxalates, tannins, phytates) that inhibit essential nutrient absorption (iron, calcium, protein), but these can be significantly reduced by methods like soaking, fermentation, and cooking.

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PharmacologyPharmacology, Toxicology and Pharmaceutics