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Anti-Nutritional Factors in Foods and their Effects

Journal of Academia and Industrial Research (JAIR) Volume 3, Issue 6 November 2014 285 Youth Education and Research Trust (YERT) Parul Bora, 2014 ISSN: 2278-5213 Anti-Nutritional Factors in Foods and their Effects Parul Bora Dept. of Foods and Nutrition, , Pantnagar, Uttarakhand, India +91 7669520733 _____ Abstract Plants commonly synthesize a range of secondary metabolites as part of their protection against attack by herbivorous, insects and pathogens or as means to survive in adverse growing conditions. If farm or domestic animals or humans consume these plants, these compounds may cause adverse physiological Effects . The term anti-nutrients refers to defence metabolites, having specific biological Effects depending upon the structure of specific compounds which range from high molecular weight proteins to simple amino acids and oligosaccharides.

They are unique foods because their rich nutrient content includes starch, protein, dietary fibre, oligosaccharides, phytochemicals (especially the isoflavones in soybean) and minerals. Their nutritional content contributes to many health benefits to humans. So, the knowledge regarding various anti-nutritional substances present in foods as well

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