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Understanding Antinutrients in Foods by Ratna is a document available to read on EtoBox.
What is Understanding Antinutrients in Foods about?
Antinutrients are chemicals found in plants that reduce nutrient absorption in humans and animals. They include tannins, phytates, oxalates, lectins, and protease inhibitors. Tannins decrease protein digestibility by binding to proteins. Phytates reduce mineral absorption like iron and zinc. Oxalates bind to minerals like calcium. Lectins can damage the intestinal tract and cause allergic reactions. Protease inhibitors block protein digestion. Cooking methods like soaking, fermenting, germinating, and press
- Author
- Ratna
- Language
- EN