Heat-Labile Antinutritional Factors Inactivated by Thermal Processing


ANTINUTRITIONAL FACTOR COMMON FOOD SOURCES EFFECTS OF ANTINUTRITIONAL FACTOR
Avidin Egg whites Binds biotin, making it biologically unavailable
Hemagglutinins Red kidney beans, yellow wax beans Induces red blood cell clumping
Lathyrogens Chick peas Disrupts collagen structure
Goitrogens Sweet potatoes, beans cabbage, turnips Causes goiters by limiting iodine absorption
a-Amylase inhibitors Cereal grains, peas, beans Slows starch digestion
Trypsin inhibitor Legumes, egg whites, potatoes Inhibits activity of trypsin
Thiaminases Fish, shellfish, brussel sprouts, red cabbage Destroys thiamin
In the foods above, nutritional value is greatly enhanced by thermal processing.
Source: Modern Nutrition in Health and Disease 9th Ed. Table 111.2. Williams & Wilkins, Baltimore. 1999



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