2 Hyacinth Bean Seed (dry) Cyanogenic Glucosides true false This toxic compound are broken down by heat. 8,406 3 Hyacinth Bean Seed Haemagglutinins false false 8,406 4 Hyacinth Bean Seed Tannins false false 8,406 5 Hyacinth Bean Seed Phytate false false 8,406 6 Hyacinth Bean Seed Trypsin Inhibitors false false The trypsin inhibitor activity can be destroyed by heat. 8,406 7 Gemsbok Bean (Tylosema esculentum) Seed Trypsin Inhibitor false false The trypsin inhibitor activity can be destroyed by heat. 8,520 8 Gemsbok Bean (Tylosema esculentum) Seed Tannins false false Processing such as cooking and roasting help to reduce or eliminate antinutrients. 8,521 9 Gemsbok Bean (Tylosema esculentum) Seed Saponin false false Since saponins degrade with heat, it would be expected that roasting marama beans for a longer time duration at high temperature would degrade the saponins in the beans. 8,522 10 Gemsbok Bean (Tylosema esculentum) Seed Phytate false false 8,523 11 Hyacinth Bean Seed Oxalate false false 8,525 12 Hyacinth Bean Seed Alkaloids true false 8,525 13 Niger Seed Seed Phytate Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. false false 8,526 14 Niger Seed Seed Tannin Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. false false 8,526 15 Niger Seed Seed Cyanogenic Glycoside Cyanogenic glycoside is an anti-nutritional factor known to be a potent cytochrome oxidase inhibitor that inhibits aerobic respiratory system. true false 8,530 16 Niger Seed Seed Protease Inhibitor Protease Inhibitor inhibited the trypsin and chymotrypsin activity. false false 8,533 17 Chinese Spinach Leaf Tannin false false Cooking/conventional boiling method was effective in reducing the tannin content. 8,534 18 Chinese Spinach Leaf Oxalate false false Cooking/conventional boiling method was effective in reducing the oxalic acid content. 8,534 19 Chinese Spinach Leaf Nitrate true false Can be removed by adequate cooking. 8,535 20 Chinese Spinach Leaf Hydrocyanic Acid true false 8,535 21 Chinese Spinach Leaf Phytic Acid false false 8,539 22 Jicama Yam Bean Seed Tannin false false The seed processing methods employed (maceration, decortication, cooking, drying, trituration) to obtain the seed flour resulted in significant reductions of tannins. 8,549 23 Jicama Yam Bean Seed Rotenoid true false The seed processing methods employed (maceration, decortication, cooking, drying, trituration) to obtain the seed flour resulted in significant reductions of tannins. 8,549 24 Jicama Yam Bean Seed Haemagglutinins false false Thermal processing (pressure cooking and and roasting). 8,549 25 Jicama Yam Bean Seed Trypsin Inhibitor false false 8,549 26 Jicama Yam Bean Seed Cyanogenic Glycosides true false 8,550 27 Jicama Yam Bean Tuber Saponin false false 8,550 28 Jicama Yam Bean Leaf Saponin false false 8,550 29 Okra Pod Phytate It can bind some essential mineral nutrients in the digestive tract and can result in mineral deficiencies. false false The phytate composition of the sample might not pose any health hazard. 8,551 30 Okra Pod Tannins Tannins had been reported to affect protein digestibility, adversely influencing the bioavailability of nonhem iron leading to poor iron and calcium absorption, also carbohydrate is affected leading to reduced energy value of a diet containing tannins. false false Tannin content of Okra pod are very low compared to its critical toxicity. 8,551 31 Okra Pod Oxalate Oxalates can have a harmful effect on human reducing calcium absorption and aiding the formation of kidney stones. false false 8,551 32 Okra Leaf Tannins Tannins had been reported to affect protein digestibility, adversely influencing the bioavailability of nonhem iron leading to poor iron and calcium absorption, also carbohydrate is affected leading to reduced energy value of a diet containing tannins. false false 8,551 33 Okra Leaf Phytate Phytic acid chelates, makes unabsorbable certain important micronutrients such as zinc and iron, and to a lesser extent, also macronutrients such as calcium and magnesium. false false Values obtained are lower than the established toxic level. 8,551 34 Okra Leaf Oxalate Over consumption of diet with high concentration of oxalate causes kidney stones. false false Values obtained are lower than the established toxic level. 8,551 35 Okra Leaf Saponin They are dangerous when they get into the blood stream because they quickly haemolyse red blood cells. false false Values obtained are lower than the established toxic level. 8,551 36 Okra Fruit Phytate Phytic acid chelates, makes unabsorbable certain important micronutrients such as zinc and iron, and to a lesser extent, also macronutrients such as calcium and magnesium. false false Values obtained are lower than the established toxic level. 8,551 38 Okra Fruit Oxalate Over consumption of diet with high concentration of oxalate causes kidney stones. false false Values obtained are lower than the established toxic level. 8,551 39 Okra Fruit Saponin They are dangerous when they get into the blood stream because they quickly haemolyse red blood cells. false false Values obtained are lower than the established toxic level. 8,551 40 Taro (Cocoyam) Tuber Alkaloid false false Fermentation 8,556 41 Taro (Cocoyam) Tuber Phytate Phytates in the form of phytic acid form insoluble salts with metals such as calcium, zinc, iron, and magnesium. Formation of these salts renders the metals unavailable for absorption in the body. false false Fermentation 8,556 42 Taro (Cocoyam) Tuber Oxalate Oxalates turns to precipitate calcium and makes it unavailable for use by the body. Oxalates have also been suspected to cause kidney stones. false false Fermentation 8,556 43 Taro (Cocoyam) Tuber Saponin false false Fermentation 8,556 44 Taro (Cocoyam) Tuber Hydrocyanic Acid false false Fermentation 8,556 45 Taro (Cocoyam) Leaf Oxalate The presence of oxalate causes sharp irritation and burning sensation in the mouth and throat when tubers or leaves are eaten. false false Boiling 8,556 46 Taro (Cocoyam) Leaf Tannin false false Boiling 8,556 47 Taro (Cocoyam) Leaf Phytate Phytates bind minerals in the gastrointestinal tract, making dietary minerals unavailable for absorption and utilization by the body. It decreases calcium bioavailability and forms calcium phytate complexes that inhibit the absorption of Fe and Zn. false false Boiling 8,556 48 Malabar Spinach Leaf Tannin false false 8,558 49 Malabar Spinach Leaf Oxalate false false 8,558 50 Malabar Spinach Leaf Phytate false false 8,558 51 Quinoa Grain Saponin Some saponins form complexes with iron and zinc reducing their absorption. false false To overcome this saponins, sweet varieties were developed and for bitter varieties are reported to process by wet methods (strong washing in cold alkaline water), dry methods (heat treatment, extrusion, roasting, or mechanical abrasion) or a combination of both methods. 8,559 52 Quinoa Grain Phytic acid Phytic acid is capable of chelating bivalent minerals (Ca, Fe, Mg, Zn, and Cu), starch, protein and enzymes. false false food preparation methods like steeping, germination and fermentation were reported to reduce the phytic acid content in the grains. 8,559 53 Quinoa Grain Trypsin inhibitor The presence of trypsin inhibitor in the intestinal tract reduces the action of trypsin, which is responsible for the digestion of proteins, leading to increased enzyme production by the pancreas with resultant hypertrophy of this organ and reduction in growth. false false Not stated. 8,559 54 Quinoa Grain Oxalate High intake of oxalate in the diet influences the absorption of minerals and trace elements, playing a key role in hyperoxaluria, a risk factor for the formation of calcium oxalate stones in the kidneys, due to the ability of the oxalate to form insoluble complexes with divalent cations in the gastrointestinal tract. false false Not stated. 8,559 55 Malabar Spinach (Basella rubra) Leaf Oxalate The ingestion of large doses of oxalic acid cause corrosive effects in the mouth or intestinal tract, convulsion symptoms and deposition of calcium oxalate crystals in the kidney resulting in stone formation. false false Boiling and steaming. 8,560 56 Malabar Spinach (Basella rubra) Leaf Phytic Acid Phytates lower the bio-availability of calcium, iron, zinc and copper. false false Boiling and steaming. 8,560 57 Malabar Spinach (Basella rubra) Leaf Tannin false false 8,560 58 Malabar Spinach (Basella rubra) Leaf Cyanogenic Glycoside false false The plant has low value of anti nutrients. This implies that the plant leaf is safe and good for human and non ruminant nutrition and health. 8,560 59 Swamp Cabbage Leaf Oxalate The ingestion of large doses of oxalic acid cause corrosive effects in the mouth or intestinal tract, convulsion symptoms and deposition of calcium oxalate crystals in the kidney resulting in stone formation. false false Boiling and steaming. 8,561 60 Swamp Cabbage Leaf Phytic Acid Phytates lower the bio-availability of calcium, iron, zinc and copper. false false Boiling and steaming. 8,561 61 Swamp Cabbage Leaf Trypsin Inhibitor false false Very low amount of antinutrient. 8,561 62 Swamp Cabbage Leaf Tannin false false Very low amount of antinutrient. 8,561 63 Teff Grain Phytic acid Phytic acid is capable of chelating bivalent minerals (Ca, Fe, Mg, Zn, and Cu), starch, protein and enzymes. false false food preparation methods like steeping, germination and fermentation were reported to reduce the phytic acid content in the grains. 8,559 64 Teff Grain Saponin Some saponins form complexes with iron and zinc reducing their absorption. false false To overcome this saponins, sweet varieties were developed and for bitter varieties are reported to process by wet methods (strong washing in cold alkaline water), dry methods (heat treatment, extrusion, roasting, or mechanical abrasion) or a combination of both methods. 8,559 65 Winged Bean Leaf Phytate false false Low level of antinutrients. 8,563 66 Winged Bean Leaf Oxalate false false Low level of antinutrients. 8,563 67 Winged Bean Leaf Tannin false false Low level of antinutrients. 8,563 68 Winged Bean Seed Trypsin Inhibitor false false Infrared, autoclaving and boiling water treatments. 8,563 69 Winged Bean Seed Haemagglutinin false false Infrared, autoclaving and boiling water treatments. 8,563 70 Winged Bean Seed Tannin false false Infrared, autoclaving and boiling water treatments. 8,563 71 Winged Bean Seed Phytate false false 8,563 74 Winged Bean Seed Saponin The presence of antinutrients in foods preparations particularly for children could hinder the efficient utilization and digestion of some nutrients and therefore reduce their bioavailability but may have beneficial effects on adults. false false The use of moist heat or soaking. 8,563 75 Winged Bean Seed Lectin The presence of antinutrients in foods preparations particularly for children could hinder the efficient utilization and digestion of some nutrients and therefore reduce their bioavailability but may have beneficial effects on adults. false false The use of moist heat or soaking. 8,563 76 Winged Bean Seed Phytoglutenins The presence of antinutrients in foods preparations particularly for children could hinder the efficient utilization and digestion of some nutrients and therefore reduce their bioavailability but may have beneficial effects on adults. false false The use of moist heat or soaking. 8,563 77 Winged Bean Seed Cyanogenic Glycosides The presence of antinutrients in foods preparations particularly for children could hinder the efficient utilization and digestion of some nutrients and therefore reduce their bioavailability but may have beneficial effects on adults. false false The use of moist heat or soaking. 8,563 78 Asystasia Leaf Oxalate Oxalate bind to calcium to form calcium oxalate crystals; these prevent the absorption and utilization of calcium by the body thereby causing diseases such as ricket and osteomalacia. false false 8,565 79 Asystasia Leaf Tannin Tannin forms complexes with protein and reduce their digestibility and palatability. false false 8,565 80 Asystasia Leaf Phytate The binding of phytate with minerals inhibit minerals absorption. false false 8,565 81 Asystasia Leaf Trypsin Inhibitor It can cause a drop in intestine trypsin and a decrease in protein digestibility, leading to slower animal growth. false false 8,565 82 Asystasia Leaf Saponin false false 8,565 83 Asystasia Leaf Cynogenic Glycosides false false 8,565 84 Bitter Gourd Leaf Resin May cause vomiting and diarrhoea. false false Its contain in seeds and the fruit wall 8,567 85 Bitter Gourd Leaf Saponin glycoside May cause vomiting and diarrhoea. false false Its contain in seeds and the fruit wall. Saponin glycoside of the cucurbitacin type 8,567 86 Bitter Gourd Leaf Alkaloids May cause vomiting and diarrhoea. false false Its contain in seeds and the fruit wall. 8,567 87 African Cabbage Seed Glucosinolates Have irritant properties in contact with the skin false false 8,568 88 Potherb Fameflower Whole Oxalate Can induce kidney stones if taken in excess false false Blanching or cooking removes nearly half of the soluble oxalate The presence of oxalate is a drawback since more than 90% of it is present in soluble form 8,284 89 Potherb Fameflower Whole Hydrocyanic acid false false Vegetable should be consumed in small quantities only and why it is not recommended for livestock 8,284 90 Potherb Fameflower Whole Nitrates false false Caution should be exercised in the use of this vegetable in infant foods. Not removed by cooking 8,284 91 Potherb Fameflower Whole Nitrites false false Caution should be exercised in the use of this vegetable in infant foods. Not removed by cooking 8,284 92 Potherb Fameflower Whole Saponins false false 8,284 93 Vegetable Fern Whole Carcinogens false false Found no reports of toxicity for this species, a number of ferns contain carcinogens so some caution is advisable 8,544 94 Vegetable Fern Whole Thiaminase Thiaminase, an enzyme that robs the body of its vitamin B complex. false false The enzyme is destroyed by heat or thorough drying, so cooking the plant will remove the thiaminase In small quantities this enzyme will do no harm to people eating an adequate diet that is rich in vitamin B, though large quantities can cause severe health problems. 8,544 95 Lesser Yam Tuber Tannin Tannins have been reported to form complexes with proteins and reduce their digestibility and palatability false false Their contents in foods are known to reduce through cooking 8,570 96 Lesser Yam Tuber Phytates false false 8,570 97 Lesser Yam Tuber Oxalates false false The oxalates contents of the yams were low 8,570 98 Smooth Loofah Leaf Cardiac glycosides Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 99 Smooth Loofah Leaf Saponins Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 100 Smooth Loofah Leaf Alkaloids Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 101 Smooth Loofah Fruit Saponins Fruits of wild forms are bitter and poisonous false false 8,571 102 Smooth Loofah Fruit Lucyosides Lucyosides isolated from the fruit have shown antitussive activity false false 8,571 103 Smooth Loofah Fruit Ethanolic Ethanolic extracts of the fruit have shown antibacterial and antifungal activity false false 8,571 104 Smooth Loofah Seed Saponins Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 105 Smooth Loofah Seed Alkaloids Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 106 Smooth Loofah Seed Cardiac glycosides Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi false false 8,571 107 Smooth Loofah Seed Luffin-a Luffin-a and luffin-b, proteins isolated from the seed, have shown abortifacient and antitumour activity, and protein-biosynthesis inhibitory activity. false false 8,571 108 Smooth Loofah Seed Luffacylin Have shown ribosome inactivating activity. Also has antifungal activity against Fusarium oxysporum and Mycosphaerella arachidicola false false 8,571 109 Smooth Loofah Seed Luffin-b Luffin-a and luffin-b, proteins isolated from the seed, have shown abortifacient and antitumour activity, and protein-biosynthesis inhibitory activity. false false 8,571 110 Smooth Loofah Seed Luffin p1 Have shown ribosome inactivating activity. Has anti-HIV-1 activity false false 8,571 111 Smooth Loofah Seed Luffin-s Have shown ribosome inactivating activity false false 8,571 112 Smooth Loofah Seed Sapogenins 1 Two triterpenoids isolated from the seed (sapogenins 1 and 2) have shown in-vivo immunostimulatory effects in mice false false 8,571 113 Smooth Loofah Seed Sapogenins 2 Two triterpenoids isolated from the seed (sapogenins 1 and 2) have shown in-vivo immunostimulatory effects in mice false false 8,571 114 Smooth Loofah Seed Oleanolic acid The triterpene oleanolic acid has shown anti-inflammatory activity false false 8,571 115 Marrow Seed Oxalate High oxalate diet can increase the risk of renal calcium absorption and has been implicated as a source of kidney stones false false 8,572 116 Marrow Seed Phytate The problem with phytate in food is that it can bind some essential mineral nutrients in the digestive tract and can result in mineral deficiencies false false 8,572 117 Marrow Seed Hydrocyanic acid Consumption of high levels of Cyanide is associated with a serious health problem, a neurological disease known as Tropical Ataxis Neurophathy (TAN) was linked to consumption of high level of cyanide in cassava based diet false false Only plants with more than 200 mg of hydrocyanic acid equivalent per 100 mg fresh weight are considered dangerous 8,572 118 Marrow Seed Nitrate Higher concentration of nitrate in the food can lead to a disease called methemoglobianaemia which is known to reduce the ability of red blood cells to carry oxygen false false These values are within the acceptable daily intake of 3.7 mg/kg body weight (WHO) 8,572 119 Chaya Leaf Cyanogenic glycosides Produce hydrogen cyanide upon tissue damage. Long-term contact with the white sap can cause skin irritation false false The cooking time required to lower HCN to safe levels is about 15 minutes 8,573 120 Chaya Leaf Oxalate false false 8,574 121 Chaya Leaf Saponins false false 8,574 122 Chaya Leaf Phytic acid false false 8,574 123 Yautia Tuber Phytate Phytate has been recognized as an anti-nutrient due to its adverse effects because it lowers the availability of many minerals such as copper, iron and zinc false false Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors 8,575 124 Yautia Tuber Tannin Phytate has been recognized as an anti-nutrient due to its adverse effects because it lowers the availability of many minerals such as copper, iron and zinc false false Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors 8,575 125 Breadfruit Fruit Trypsin inhibitors false false Trypsin inhibitors and haemagglutinin were completely eliminated by cooking Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 126 Breadfruit Fruit Oxalate false false Processing by cooking and soaking reduced the concentration of oxalate and tannin. Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 127 Breadfruit Fruit Oxalate false false Processing by cooking and soaking reduced the concentration of oxalate and tannin. Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 128 Breadfruit Fruit Tannin false false Processing by cooking and soaking reduced the concentration of oxalate and tannin. Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 129 Breadfruit Fruit Haemagglutinin false false Trypsin inhibitors and haemagglutinin were completely eliminated by cooking Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 130 Breadfruit Fruit Phytic acid false false Soaking was also effective in reducing phytic acid which was unaffected by cooking Breadfruits harvested from the same tree on a farm around Ile-Ife, Osun State, Nigeria were prepared into meals 8,576 131 Star Gooseberry Leaf Alkaloid papaverine Excessive consumption of the leaf causes dizziness, drowsiness, constipation. Papaverine in uncooked sauropus affects vasodilation, may cause bronchiolitis obliterans, a progressive respiratory distress disease. the harmful effect is due to consumption of large quantities of uncooked leaves (4.5 kg) and drinking raw juice rather than stir-fried or boiled leaves. false false 8,577 132 Star Gooseberry Leaf Tannins false false 8,577 133 Star Gooseberry Leaf Saponins false false 8,577 134 Star Gooseberry Leaf Alkaloids false false 8,577 135 Cabbage-tree Leaf Glucosinolates Cause goitre but to a lesser extent than expected on the basis of their concentration false false 8,532 136 Mashua Tuber Thiocyanates Thesemetabolize upon being hydrolyzed liberate molecules hydrogen cyanide. false false The process of cooking, washing and sifting, exposure to sunlight or in combination lowers the toxicity of the cyanide to values of 9.2 to 9.4 mg per hundred. Cyanide block the transportation of oxygen to the red blood cells 8,578 137 Mashua Tuber Glucosinolates These metabolites could be responsible for suppressing of the sexual appetite and the lowering of the reproductive potential of the Incas during the military operations of the XVI century, according to popular belief false false 8,578 138 Fonio Grain Phytate It would be expected that lowering of this compound should enhance the content of such minerals as zinc and iron in the extrudates as phytic acid has been implicated in making these minerals unavailable. false false Extrusion cooking further reduced the level of phytate in the extrudates. Notes that the anti-nutritional composition is based on the raw samples. 8,579 139 Fonio Grain Tannin false false Notes that the anti-nutritional composition is based on the raw samples. 8,579 140 Fonio Grain Phenol false false Notes that the anti-nutritional composition is based on the raw samples. 8,579 141 Proso Millet Grain Phytates Phytates bind certain minerals, particularly multivalent cations including Ca, Mg, Fe and Zn, thus made these biologically less available. false false Dehulling reduces the phytate content by 17-24%. Milling, soaking, cooking, fermentation and breadmaking can also reduce phytic acid content of foods. 8,580 142 Proso Millet Grain Oxalate Oxalate content has nutritional importance for its interference with calcium availability. The consumtion of foodstuffs rich in oxalate can induce hyperoxaluria. false false Soluble oxalate can be leached out during normal cooking but in foods they have probably a major effect on oxalate absorption. 8,580 143 Proso Millet Grain Enzyme inhibitors Influence enzymatic activity false false 8,580 144 African Rice Grain Phytic acid false false 8,589 145 Love-Lies-Bleeding Grain Phytic acid It is already known that the phytic acid has the inhibitory effect on starch digestion. false false 8,590 146 Love-Lies-Bleeding Grain Tannins They can form complexes with proteins and digestive enzymes, thereby inhibiting protein digestion. Also, depending on the chemical composition, they can inhibit starch digestion. false false 8,590 147 Love-Lies-Bleeding Grain Protease inhibitors Protease inhibitors can affecting the regulation of blood glucose levels. false false 8,590 148 Love-Lies-Bleeding Grain Saponin They can form complexes with proteins and lipids (for example with cholesterol). They can form complexes with zinc and iron, and thus reduce their absorption. false false 8,590 149 Finger Millet Grain Tannins Tannins have been found to reduce feed intake, impair nutrient digestibility and nitrogen retention thus causing growth depression of poultry. Tannins have been reported to be responsible for decreases in feed intake, growth rate, feed efficiency, net metabolizable energy, and protein digestibility in experimental animals. false false The tannin content can be reduced through soaking, roasting, boiling, germination and fermentation. 8,592 150 Finger Millet Grain Protease Inhibitors THe protein inhibitors disrupt the protein digestion by rendering unavailability of the digestive enzymes, trypsin and chymotrypsin. Their presence is characterized by compensating hypertrophy of the pancreas. false false 8,592 151 Finger Millet Grain Non-Starch Polysaccharides [NSPs] false false 8,592 152 Purple Amaranth Leaf Cyanide The elevated levels of cyanide recorded at heading of Amaranthus cruentus is enough indication to avoid the inclusion of this popularly consume leafy in our meal at reproductive phase because of the health implications of high ingestion of these toxic substances; cyanide is a culprit in respiratory paralysis. true false 8,594 153 Purple Amaranth Leaf Oxalate The elevated levels of oxalates recorded at heading of Amaranthus cruentus is enough indication to avoid the inclusion of this popularly consume leafy in our meal at reproductive phase because of the health implications of high ingestion of these toxic substances; oxalates are responsible for kidney stone and reduction of bioavailability of minerals in the body. false false 8,594 154 Machurian Wild Rice Grain Cyanogenic glycosides false false 8,597 155 Machurian Wild Rice Grain Phytate false false 8,597 156 Machurian Wild Rice Grain Oxalate false false 8,597 157 Machurian Wild Rice Grain Saponins false false 8,597 158 Machurian Wild Rice Grain Tannins false false 8,597 159 Winged Bean Seed Tannins They have also been implicated in the inhibition of digestive enzymes, increased excretion of endogenous protein, and effect on digestive tract. false false 8,600 160 Winged Bean Seed Phytate It is an antioxidant that binds to some dietary minerals, interfering with their availability. false false 8,600 161 Winged Bean Seed Flatulence factors false false 8,600 162 Winged Bean Seed Saponins false false 8,600 163 Black Nightshade Shoot Saponin false false These are believed to be signifcantly reduced during the process of cooking since they are heat labile. 8,602 164 Black Nightshade Shoot Phytate false false These are believed to be signifcantly reduced during the process of cooking since they are heat labile. 8,602 165 Black Nightshade Shoot Oxalate false false These are believed to be signifcantly reduced during the process of cooking since they are heat labile. 8,602 166 Black Nightshade Shoot Alkaloids false false These are believed to be signifcantly reduced during the process of cooking since they are heat labile. 8,602 167 Celosia Leaf Alkaloids High percentage of alkaloid is toxic to human and animals. true false 8,607 168 Celosia Leaf Oxalate Oxalate affects the human body by forming a strong chelate with dietary calcium and other minerals thereby rendering such nutrients unavailable for absorption and assimilation. This insoluble calcium oxalate in the crystal form is stored in the kidney causing serious health-related problems called kidney stone. false false 8,607 169 Celosia Leaf Oxalate Oxalate affects the human body by forming a strong chelate with dietary calcium and other minerals thereby rendering such nutrients unavailable for absorption and assimilation. This insoluble calcium oxalate in the crystal form is stored in the kidney causing serious health-related problems called kidney stone. false false 8,607 170 Celosia Leaf Phytate Negatively charged phosphate group in phytic acid is known to inhibit the action of gastrointestinal tyrosinase, trypsin, pepsin, lipase, amylase and essential minerals. false false The highest phytate content (8.57± 0.06%) is within the safe limit, since the inhibition of mineral absorption by phytate only occurs at levels greater than 10% in a diet. 8,607 171 Celosia Leaf Saponins Saponins at high concentrations can affect nutrient absorption by inhibition of metabolic and digestive enzymes as well as binding with nutrients such as zinc. false false When saponin in a diet is less than 10%, it is believed to be harmless to the body. 8,607 172 Paper Mulberry Whole (without root) Alkaloid false false 8,804 173 Paper Mulberry Whole (without root) Saponin false false 8,804 174 Paper Mulberry Whole (without root) Tannin false false 8,804 175 Paper Mulberry Whole (without root) Phenol false false 8,804 176 Guava Seed Tannins false false Roasting process caused significant decreases in Tannins 8,822 177 Guava Seed Phytic acid false false Roasting process caused significant decreases in phytic acid content. 8,822 178 Dogfruit Seed Nitrogen compounds As A. jiringa contains nitrogen compounds, djenkolism is often associated with high level of these compounds leading to azotemia and is capable of causing spasmodic pain, urinary obstruction and acute renal failure. The study highlighted djenkolism as a cause of acute anuric renal failure where the patients had symptoms of poisoning within 48 hours after the seeds intake. true false 8,828 179 Akee Fruit Phytates false false 8,832 180 Akee Fruit Oxalate false false 8,832 181 Akee Fruit Tannins false false 8,832 182 Soursop Bark Alkaloids anonaine false false 8,836 183 Moringa Leaf Tannin Tannins are plant polyphenols, which have ability to form complexes with metal ions and with macro-molecules such as proteins and polysaccharides false false Proper food processing would reduce anti-nutrients. 8,840 184 Moringa Leaf Phytates Phytates in foods are known to bind with essential minerals (such as calcium, iron, magnesium and zinc) in the digestive tract, resulting in mineral deficiencies false false Proper food processing would reduce anti-nutrients. 8,840 185 Moringa Leaf Trypsin inhibitors Trypsin inhibitor inhibits trypsin and chymotrypsin, which play a role in digestion of protein in animals. false false Proper food processing would reduce anti-nutrients. 8,840 186 Moringa Leaf Saponin Saponin-protein complex formation can reduce protein digestibility. false false Proper food processing would reduce anti-nutrients. 8,840 187 Moringa Leaf Oxalate Oxalate binds with calcium to form calcium-oxalate crystals which are deposited as urinary calcium (stones) that are associated with blockage of renal tubules. false false Proper food processing would reduce anti-nutrients. 8,840 188 Moringa Leaf Hydrogen cyanide Hydrogen cyanide is toxic when ingested by monogastric animals in large quantity. false false Proper food processing would reduce anti-nutrients. 8,840 189 Indian Mulberry Leaf Tannin false false 8,853 190 Indian Mulberry Leaf Oxalic acid false false 8,853 191 Passionfruit Seed Tannin Tannins interfere with digestion by displaying anti-trypsin and anti-amylase activity form complexes with vitamin B12 and interfere with the bioavailability of protein through complexing reaction with proteins. false false 8,863 192 Passionfruit Seed Polyphenol false false 8,863 193 Passionfruit Seed Phytate Phytate acts as a strong chelator, forming protein and mineral phytic acid complexes thereby reducing protein and mineral availability. false false 8,863 194 Passionfruit Seed Oxalate Oxalates bind to calcium and prevent its absorption in human body. false false 8,863 195 Passionfruit Seed Saponin Saponins in plants may serve as anti-feedants. false false 8,863 196 Passionfruit Seed Alkaloid false false 8,863 197 Passionfruit Seed Flavonoid Flavonoids chelate metals such as iron and zinc and reduce the absorption of these nutrients, but they also inhibit digestive enzymes and may also precipitate proteins. false false 8,863 198 Passionfruit Fruit Tannin Tannins interfere with digestion by displaying anti-trypsin and anti-amylase activity form complexes with vitamin B12 and interfere with the bioavailability of protein through complexing reaction with proteins. false false 8,863 199 Passionfruit Fruit Polyphenol false false 8,863 200 Passionfruit Fruit Phytate Phytate acts as a strong chelator, forming protein and mineral phytic acid complexes thereby reducing protein and mineral availability. false false 8,863 201 Passionfruit Fruit Oxalate Oxalates bind to calcium and prevent its absorption in human body. false false 8,863 202 Passionfruit Fruit Flavonoid Flavonoids chelate metals such as iron and zinc and reduce the absorption of these nutrients, but they also inhibit digestive enzymes and may also precipitate proteins. false false 8,863 203 Argan Seed Saponins Have antinutritional effects but it doesn't harm ruminants and pass out with the urine. false false Cattle readily consume argan oil cake in spite of the presence of saponins that may have antinutritional effects. Noted that the greyish-green oil cake contains high amounts of saponins, which do not harm ruminants and pass out with the urine. 8,918 204 Cole's Wattle Seed Oxalate Oxalate tends to form bonds with metal ions to produce an insoluble precipitate. One such is calcium oxalate that has been linked to the development of kidney stones. false false The roasting process was found to reduce this oxalate present by around 30%. report shows moderate levels of oxalate in Acacia colei seed (2.17 – 2.39 g/100g), much lower than that found in common vegetable such as cabbage and sweet potato 8,919 205 Cole's Wattle Seed Phytate Phytate is known to reduce the absorption of micronutrients, including zinc, iron and calcium and niacin.It can also interfere with the action of some digestive enzymes such as pepsin. false false A short period of roasting is sufficient to reduce phytate levels to negligible values. 8,919 206 Cole's Wattle Seed Saponins Saponins are reputed to reduce the availability of iron. false false 8,919 207 Cole's Wattle Seed Tripsin Inhibitor Interfere with protein digestion and absorption. false false Cooking was shown to be very effective in reducing trypsin inhibitors to negligible. Report shows relatively low levels of trypsin inhibitor in Acacia colei with levels ranging between 18 - 24.5 TUI/g. 8,919 208 Cole's Wattle Seed Tanin Tannins can also reduce protein availability by binding with amino acids and rendering them indigestible as well as inhibited digestion and binding of some micronutrients, in particular non-haem iron. false false Tannin levels in acacia seed can be reduced significantly through soaking and cooking. 8,919 209 Cole's Wattle Seed S-Carboxyethyl Cysteine S-carboxyethyl cysteine interferes with methionine availability or absorption. A shortage of absorbable methionine will limit the efficiency of protein use, possibly tipping vulnerable people into deficiency. false false It is stated that the problem could probably be overcome if high methionine foods such as the traditional grain acha (Digitaria exilis) are eaten along with acacia. Moringa leaf would also provide excellent methionine supplementation. 8,919 210 Cole's Wattle Seed Djenkolic acid Symptoms seem to be related to the precipitation and crystallisation of the compound within the urinary system, and include acute renal failure, hematuria, painful loins, nausea, vomiting and abdominal pain. false false Djenkolic acid is a toxic amino acid that is best known as the apparent cause of 'djenkolism', an acute illness that can occur following the consumption of djenkol beans (Archidendron pauciflorum) 8,919 211 Cole's Wattle Seed Cyanide false false 8,919 212 Corn Rocket Whole Gluconapin false false 8,920 213 Corn Rocket Whole Glucoraphasatin false false 8,920 214 Corn Rocket Whole Glucoraphenin false false 8,920 215 Corn Rocket Whole Glucoerucin false false 8,920 216 Corn Rocket Whole Glucoraphanin false false 8,920 217 Corn Rocket Whole Glucotropaeolin false false 8,920 218 Corn Rocket Whole Glucosinalbin false false The total glucosinolate content ranged from 7.0 to 14.6 µmol/g of dry weight, with the major glucosinolate glucosinalbin in all parts. 8,920 219 Mugnoli/Wild Cabbage Whole Phytate Pytate (Phytic acid) combines with some essential elements such as iron, calcium, zinc and phosphorus to form insoluble salts called phytates which are not absorbeb by body, thereby reducing the bioavailability of these elements. false false 8,921 220 Mugnoli/Wild Cabbage Whole Oxalate When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. Oxalates may also interfere with absorption of calcium from the body. false false 8,921 221 Mugnoli/Wild Cabbage Whole Tannin Tannins can acts as anti-nutritional factor by provoking an astringent reaction in the mouth and by making food unpalatable. They can complex with and thus precipitate proteins in the gut, reducing the digestibility or inhibiting digestive enzyme and microorganisms. It also interferes with dietary iron absorption. Tanins(water soluble polyphenols that are present in many plant foods) responsible for decrease in feed intake, growth rate, feed efficacy, net metabolizable energy and protein digestibility in experimental animals. false false Food rich in tannins are considered to be low nutritional value. 8,921 222 Chickpea Seed Alkaloids false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 223 Chickpea Seed Tannins Tannins inhibit enzymes, reducing the digestibility and making chickpea astringent. false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 224 Chickpea Seed Phytic acid Phytic acid can bind to several important divalent cations (e.g. iron, zinc, calcium and magnesium) forming insoluble complexes and making them unavailable for absorption and utilization in the small intestine false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 225 Chickpea Seed Saponins Saponins are commonly found in several pulses including chickpea giving the pulses a bitter taste and making them less preferable for consumption by humans and animals. false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 226 Chickpea Seed Phenolics false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 227 Chickpea Seed Trypsin inhibitors false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 228 Chickpea Seed Chymotrypsin inhibitors false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 229 Chickpea Seed Lectins false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 230 Chickpea Seed Antifungal peptides false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 231 Chickpea Seed Protease inhibitors Protease inhibitors interfere with digestion by irreversibly binding with trypsin and chymotrypsin in the human digestive tract. They are resistant to the digestive enzyme pepsin and the stomach’s acidic pH.They negatively affect certain necessary enzymatic modifications required during food processing like water. retaining capacity, gel-forming and foaming ability of different products false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 232 Chickpea Seed Protease inhibitors- Kunitz type Single chain polypeptides of about 20 kDa with two disulphide bridges which inhibit the enzyme activity of only trypsin but not chymotrypsin. false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 233 Chickpea Seed Protease inhibitors- Bowman-Birk Inhibitors (BBI) Which are also single chain polypeptides of about 8 kDa in size with seven disulphide bridges which inhibit the enzyme activity of both trypsin and chymotrypsin. false false Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. 8,922 234 Black Wattle (Acacia mearnsii) Bark Tannin Most studies reporting inhibitory effects against microorganisms at high doses and stimulatory and positive health effects at low concentrations. Furthermore, previous studies showed that acacia tannin extracts induce changes in cell membrane and internal structures resulting in membrane rupture and organelle destruction of microorganisms.Vegetable tannin can inhibit different types of microorganisms and their distribution in the soil. Studies in forest soils demonstrate that additions of high concentrations of phenolic tannins compounds may affect the microbial population of the soil. In addition, soil organisms such as nematodes, annelids and arthropods may also be affected by the toxic effects of plant-based tannins. false false Traditionally, natural tannins have been used for tanning leather, but also there are a wide range of other industrial applications such as pharmaceutical use and water and sewage treatment, acting as flocculants 8,923 235 Gum-arabic Whole Oxalate Oxalates also affect in vivo calcium and magnesium metabolism by complexing with these metals and reducing their bioavailability and utilization. Excessive intakes of oxalic acid can cause diarrhoea, gastroenteritis and renal damage. Oxalates also react with proteins to form complexes which have an inhibitory effect on peptic digestion in animals false false The oxalate values obtained for the selected values lie below 2%, thus suggesting that oxalate concentration in these plants are within the safe range. 8,924 236 Gum-arabic Whole Phytic acid Although phosphorus is present in phytic acid, it has a low bio-availability because phytate can form complexes with a variety of minerals, including calcium, copper, cobalt, ion, magnesium, manganese, selenium and zinc, thus reducing the availability of these nutrients in animals. Phytic acid can also form complexes with basic residues of proteins thereby interfering with the activity of endogenous enzymes and associated metabolic pathways. false false 8,924 237 Gum-arabic Whole Tannins Tannins form complexes with proteins and carbohydrates in feed, it also complexes with digestive enzymes and as a result nutrient digestibility is depressed. false false At lower concentration levels, tannins have been reported to have two general traits that are relevant to grazing ruminants. They are prevention of bloat and suppression of internal parasites. 8,924 238 Carob Pod (fresh) Trypsin inhibitor Protease inhibitors decrease the performance of these enzymes, having as a result lower protein digestibility. false false The anti-nutritional composition of the carob products was analyzed in terms of trypsin inhibitory factor, which measure protease inhibitors. Noted that, the trypsin inhibitory factor was lower in the pulp. The in vitro protein digestibility was also higher in the pulp. The seeds display the highest amount of the sum of anti-nutritional factors (proteins inhibitor and phytic acid). 8,925 239 Carob Pod (fresh) Phytic acid Phytic acid content has strong affinity for binding ions such as calcium and zinc, avoiding its absorption in the intestine and preventing various metabolic processes from being adversely affected. false false The phytic acid content was lower in the pulp than in the seeds and leaves. Leaving aside the leaves, the nutrient power of the carob tree is concentrated in the pulp. Noted that, the seeds display the highest amount of the sum of anti-nutritional factors (proteins inhibitor and phytic acid). 8,925 240 Mastic Tree Whole (without root) Tannin This study shows that under tannin-rich feeding regimen even dry goats receiving supplements can experience a negative protein balance. false false Polyethylene glycol (PEG) is an inert and unabsorbed molecule that can form a stable complex with tannins, preventing the binding between tannins and proteins. 8,926 241 Swamp Taro Leaf Oxalate Studies show that eating large quantities of a high oxalate containing foodmay contribute to the formation of kidney stones in susceptible people. false false Boiling taro leads to leaching of water soluble oxalates into the cooking water and some loss of soluble oxalates also occurred during baking 8,927 242 Swamp Taro Leaf Calcium oxalate Some of the reports of calcium oxalate crystals irritating the mouth when eaten false false Irritating the mouth when eaten 8,927 243 Yautia Tuber Cyanide false false 8,929 244 Yautia Tuber Oxalate false false 8,929 245 Yautia Tuber Tannin false false 8,929 246 Yautia Tuber Phytate false false 8,929 247 Fava (Faba) Bean Seed Contains antinutritional factors such as vicine and convicine, which can lead to a condition called favism in susceptible individuals. These compounds can cause oxidative stress in people with G6PD de Vicine and convicine in faba beans can cause oxidative stress in individuals with glucose-6-phosphate dehydrogenase (G6PD) deficiency. This can lead to a condition called favism, characterized by symptoms such as: Hemolytic anemia Fatigue Jaundice Dark urine It's important for people with G6PD deficiency to avoid consuming faba beans. false false 9,791