Legumes contain a variety of antinutritional factors which can provoke adverse physiological effects or reduce the bioavailability of certain nutrients. Slight chronic damage caused by ingestion of these antinutrients is difficult to evaluate. As a consequence, many controversies are found in in vivo studies on bioavailability, regarding the extrapolation of the results of experimental systems to humans on complex diets. The role of antinutritional factors is being rediscussed as a result of recent discoveries which show the potential of some of these substances in exerting beneficial effects on human organism. The capacity of phytic acid to act as an anticarcinogen and antioxidant and to contribute nutritionally in the treatment of diabetes, due to its a-amylase inhibiting activity, is an example of the diversity of action of these substances. The Tannins are antioxidants, inhibitors of certain enzymes and show a negative influence on protein digestibility. However, their effects on human beings are still unknown.
antinutritional factors; phytate; polyphenols; tannins; biological availability; phytic acid; cereals; legumes