Antinutrients in the human diet: risks, benefits and mitigation strategies from a comprehensive perspective

Abstract

Antinutrients are bioactive compounds found primarily in plant-based foods that may interfere with the digestion, absorption and utilization of essential nutrients. Its importance in food safety and nutritional toxicology lies in its ability to reduce the bioavailability of carbohydrates, proteins, lipids, vitamins and minerals through mechanisms such as insoluble complex formation and inhibition of digestive enzymes. Traditionally, these compounds have been considered negative factors in the human diet due to their association with nutritional deficiencies, especially in populations whose diet is based on cereals and legumes. However, recent studies indicate that, when consumed in moderate amounts, some anti-nutrients can exert beneficial physiological effects, including antioxidant activity, metabolic regulation and possible protection against chronic diseases. This review analyzes the main groups of antinutrients present in foods, including anti-carbohydrates, anti-proteins, anti-lipids, anti-vitamins, anti-minerals and anti-enzymes, highlighting their mechanisms of action, nutritional implications and potential functional benefits. Furthermore, mitigation strategies based on technological and domestic processes such as soaking, germination, fermentation and cooking are examined, which allow for a decrease in their activity without eliminating their bioactive properties. Taken together, the evidence suggests a need to assess antinutrients from a comprehensive perspective that considers both their risks and potential health benefits.