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Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects
Ankan Kheto1, Debojit Baidya Choudhury1, Shubhajit Sarkhel2
1Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
Food Chemistry
|October 24, 2025
Summary
Anti-nutritional factors (ANFs) in plant foods reduce nutrient bioavailability. This review details ANF mechanisms, reduction technologies, and their impact on nutrient utilization and health.
Area of Science:
- Food Science
- Nutritional Science
- Biochemistry
Background:
- Plant-based foods are rich in nutrients but contain anti-nutritional factors (ANFs).
- ANFs impair nutrient absorption, digestion, and utilization.
- Understanding ANFs is crucial for optimizing plant-based diets.
Purpose of the Study:
- To provide a comprehensive review of ANFs in food.
- To explore ANF interaction mechanisms with nutrients.
- To discuss technologies for ANF reduction and their effectiveness.
Main Methods:
- Literature review of ANFs in plant-based foods.
- Analysis of ANF-nutrient interactions (chelation, enzyme inhibition).
- Evaluation of conventional and novel ANF reduction technologies.
Main Results:
- Soaking, germination, and fermentation reduce phytic acid (20-80%).
- Extrusion and cold plasma significantly reduce tannins and trypsin inhibitors (>80%).
- ANFs impact mineral bioavailability and gut health.
Conclusions:
- Various technologies effectively reduce ANFs in plant-based foods.
- ANF reduction enhances nutrient bioavailability and health benefits.
- Dietary strategies can mitigate ANF effects.
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