Antinutritional Compounds in Legumes
University of Veterinary Medicine and Pharmacy in Košice, Department of chemistry, biochemistry and biophysics
Keywords: legumes, technological processing, safety, inactivation of dangerous substances
The article reports on the main antinutritional compounds in legumes which have a unique nutritive value, especially for vegetarians. Besides a high amount of proteins, saccharides, dietary fibres, minerals and vitamins, the legumes contain a wide range of negative bioactive compounds, such as allergens, protease inhibitors, lectins, non-proteinogenic amino acids, ?-galactooligosaccharides, cyanogen glycosides, phytates, phenolic compounds and alkaloids. This review aims to show the adverse effect of antinutritional compounds in legumes on human health and call attention to the risk of consummation of legume seeds without an adequate inactivation of dangerous substances.
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