| Antinutrient and Toxicity ID | Crop ID | Part | Reported Factor | Effect | Cause Toxicity | Cause Allergic Reaction | Reduction Method | Notes | Metadata Id |
| 2 | Hyacinth Bean | Seed (dry) | Cyanogenic Glucosides | NULL | This toxic compound are broken down by heat. | NULL | 8,406 | ||
| 3 | Hyacinth Bean | Seed | Haemagglutinins | NULL | NULL | NULL | 8,406 | ||
| 4 | Hyacinth Bean | Seed | Tannins | NULL | NULL | NULL | 8,406 | ||
| 5 | Hyacinth Bean | Seed | Phytate | NULL | NULL | NULL | 8,406 | ||
| 6 | Hyacinth Bean | Seed | Trypsin Inhibitors | NULL | The trypsin inhibitor activity can be destroyed by heat. | NULL | 8,406 | ||
| 7 | Gemsbok Bean (Tylosema esculentum) | Seed | Trypsin Inhibitor | NULL | The trypsin inhibitor activity can be destroyed by heat. | NULL | 8,520 | ||
| 8 | Gemsbok Bean (Tylosema esculentum) | Seed | Tannins | NULL | Processing such as cooking and roasting help to reduce or eliminate antinutrients. | NULL | 8,521 | ||
| 9 | Gemsbok Bean (Tylosema esculentum) | Seed | Saponin | NULL | 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. | NULL | 8,522 | ||
| 10 | Gemsbok Bean (Tylosema esculentum) | Seed | Phytate | NULL | NULL | NULL | 8,523 | ||
| 11 | Hyacinth Bean | Seed | Oxalate | NULL | NULL | NULL | 8,525 | ||
| 12 | Hyacinth Bean | Seed | Alkaloids | NULL | NULL | NULL | 8,525 | ||
| 13 | Niger Seed | Seed | Phytate | Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. | NULL | NULL | 8,526 | ||
| 14 | Niger Seed | Seed | Tannin | Anti-nutritional factors form complexes with nutrients and hence block micronutrients to be absorbed by body cells. | NULL | NULL | 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. | NULL | NULL | 8,530 | ||
| 16 | Niger Seed | Seed | Protease Inhibitor | Protease Inhibitor inhibited the trypsin and chymotrypsin activity. | NULL | NULL | 8,533 | ||
| 17 | Chinese Spinach | Leaf | Tannin | NULL | Cooking/conventional boiling method was effective in reducing the tannin content. | NULL | 8,534 | ||
| 18 | Chinese Spinach | Leaf | Oxalate | NULL | Cooking/conventional boiling method was effective in reducing the oxalic acid content. | NULL | 8,534 | ||
| 19 | Chinese Spinach | Leaf | Nitrate | NULL | Can be removed by adequate cooking. | NULL | 8,535 | ||
| 20 | Chinese Spinach | Leaf | Hydrocyanic Acid | NULL | NULL | NULL | 8,535 | ||
| 21 | Chinese Spinach | Leaf | Phytic Acid | NULL | NULL | NULL | 8,539 | ||
| 22 | Jicama Yam Bean | Seed | Tannin | NULL | The seed processing methods employed (maceration, decortication, cooking, drying, trituration) to obtain the seed flour resulted in significant reductions of tannins. | NULL | 8,549 | ||
| 23 | Jicama Yam Bean | Seed | Rotenoid | NULL | The seed processing methods employed (maceration, decortication, cooking, drying, trituration) to obtain the seed flour resulted in significant reductions of tannins. | NULL | 8,549 | ||
| 24 | Jicama Yam Bean | Seed | Haemagglutinins | NULL | Thermal processing (pressure cooking and and roasting). | NULL | 8,549 | ||
| 25 | Jicama Yam Bean | Seed | Trypsin Inhibitor | NULL | NULL | NULL | 8,549 | ||
| 26 | Jicama Yam Bean | Seed | Cyanogenic Glycosides | NULL | NULL | NULL | 8,550 | ||
| 27 | Jicama Yam Bean | Tuber | Saponin | NULL | NULL | NULL | 8,550 | ||
| 28 | Jicama Yam Bean | Leaf | Saponin | NULL | NULL | NULL | 8,550 | ||
| 29 | Okra | Pod | Phytate | It can bind some essential mineral nutrients in the digestive tract and can result in mineral deficiencies. | NULL | 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. | NULL | 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. | NULL | NULL | 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. | NULL | NULL | 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. | NULL | 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. | NULL | 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. | NULL | 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. | NULL | 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. | NULL | 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. | NULL | Values obtained are lower than the established toxic level. | 8,551 | ||
| 40 | Taro (Cocoyam) | Tuber | Alkaloid | NULL | Fermentation | NULL | 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. | Fermentation | NULL | 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. | Fermentation | NULL | 8,556 | ||
| 43 | Taro (Cocoyam) | Tuber | Saponin | NULL | Fermentation | NULL | 8,556 | ||
| 44 | Taro (Cocoyam) | Tuber | Hydrocyanic Acid | NULL | Fermentation | NULL | 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. | Boiling | NULL | 8,556 | ||
| 46 | Taro (Cocoyam) | Leaf | Tannin | NULL | Boiling | NULL | 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. | Boiling | NULL | 8,556 | ||
| 48 | Malabar Spinach | Leaf | Tannin | NULL | NULL | NULL | 8,558 | ||
| 49 | Malabar Spinach | Leaf | Oxalate | NULL | NULL | NULL | 8,558 | ||
| 50 | Malabar Spinach | Leaf | Phytate | NULL | NULL | NULL | 8,558 | ||
| 51 | Quinoa | Grain | Saponin | Some saponins form complexes with iron and zinc reducing their absorption. | 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. | NULL | 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. | food preparation methods like steeping, germination and fermentation were reported to reduce the phytic acid content in the grains. | NULL | 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. | Not stated. | NULL | 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. | Not stated. | NULL | 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. | Boiling and steaming. | NULL | 8,560 | ||
| 56 | Malabar Spinach (Basella rubra) | Leaf | Phytic Acid | Phytates lower the bio-availability of calcium, iron, zinc and copper. | Boiling and steaming. | NULL | 8,560 | ||
| 57 | Malabar Spinach (Basella rubra) | Leaf | Tannin | NULL | NULL | NULL | 8,560 | ||
| 58 | Malabar Spinach (Basella rubra) | Leaf | Cyanogenic Glycoside | NULL | NULL | 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. | Boiling and steaming. | NULL | 8,561 | ||
| 60 | Swamp Cabbage | Leaf | Phytic Acid | Phytates lower the bio-availability of calcium, iron, zinc and copper. | Boiling and steaming. | NULL | 8,561 | ||
| 61 | Swamp Cabbage | Leaf | Trypsin Inhibitor | NULL | NULL | Very low amount of antinutrient. | 8,561 | ||
| 62 | Swamp Cabbage | Leaf | Tannin | NULL | NULL | 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. | food preparation methods like steeping, germination and fermentation were reported to reduce the phytic acid content in the grains. | NULL | 8,559 | ||
| 64 | Teff | Grain | Saponin | Some saponins form complexes with iron and zinc reducing their absorption. | 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. | NULL | 8,559 | ||
| 65 | Winged Bean | Leaf | Phytate | NULL | NULL | Low level of antinutrients. | 8,563 | ||
| 66 | Winged Bean | Leaf | Oxalate | NULL | NULL | Low level of antinutrients. | 8,563 | ||
| 67 | Winged Bean | Leaf | Tannin | NULL | NULL | Low level of antinutrients. | 8,563 | ||
| 68 | Winged Bean | Seed | Trypsin Inhibitor | NULL | Infrared, autoclaving and boiling water treatments. | NULL | 8,563 | ||
| 69 | Winged Bean | Seed | Haemagglutinin | NULL | Infrared, autoclaving and boiling water treatments. | NULL | 8,563 | ||
| 70 | Winged Bean | Seed | Tannin | NULL | Infrared, autoclaving and boiling water treatments. | NULL | 8,563 | ||
| 71 | Winged Bean | Seed | Phytate | NULL | NULL | NULL | 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. | The use of moist heat or soaking. | NULL | 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. | The use of moist heat or soaking. | NULL | 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. | The use of moist heat or soaking. | NULL | 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. | The use of moist heat or soaking. | NULL | 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. | NULL | NULL | 8,565 | ||
| 79 | Asystasia | Leaf | Tannin | Tannin forms complexes with protein and reduce their digestibility and palatability. | NULL | NULL | 8,565 | ||
| 80 | Asystasia | Leaf | Phytate | The binding of phytate with minerals inhibit minerals absorption. | NULL | NULL | 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. | NULL | NULL | 8,565 | ||
| 82 | Asystasia | Leaf | Saponin | NULL | NULL | NULL | 8,565 | ||
| 83 | Asystasia | Leaf | Cynogenic Glycosides | NULL | NULL | NULL | 8,565 | ||
| 84 | Bitter Gourd | Leaf | Resin | May cause vomiting and diarrhoea. | NULL | Its contain in seeds and the fruit wall | 8,567 | ||
| 85 | Bitter Gourd | Leaf | Saponin glycoside | May cause vomiting and diarrhoea. | NULL | 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. | NULL | Its contain in seeds and the fruit wall. | 8,567 | ||
| 87 | African Cabbage | Seed | Glucosinolates | Have irritant properties in contact with the skin | NULL | NULL | 8,568 | ||
| 88 | Potherb Fameflower | Whole | Oxalate | Can induce kidney stones if taken in excess | 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 | NULL | NULL | Vegetable should be consumed in small quantities only and why it is not recommended for livestock | 8,284 | ||
| 90 | Potherb Fameflower | Whole | Nitrates | NULL | NULL | Caution should be exercised in the use of this vegetable in infant foods. Not removed by cooking | 8,284 | ||
| 91 | Potherb Fameflower | Whole | Nitrites | NULL | NULL | Caution should be exercised in the use of this vegetable in infant foods. Not removed by cooking | 8,284 | ||
| 92 | Potherb Fameflower | Whole | Saponins | NULL | NULL | NULL | 8,284 | ||
| 93 | Vegetable Fern | Whole | Carcinogens | NULL | NULL | 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. | 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 | Their contents in foods are known to reduce through cooking | NULL | 8,570 | ||
| 96 | Lesser Yam | Tuber | Phytates | NULL | NULL | NULL | 8,570 | ||
| 97 | Lesser Yam | Tuber | Oxalates | NULL | NULL | 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 | NULL | NULL | 8,571 | ||
| 99 | Smooth Loofah | Leaf | Saponins | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 100 | Smooth Loofah | Leaf | Alkaloids | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 101 | Smooth Loofah | Fruit | Saponins | Fruits of wild forms are bitter and poisonous | NULL | NULL | 8,571 | ||
| 102 | Smooth Loofah | Fruit | Lucyosides | Lucyosides isolated from the fruit have shown antitussive activity | NULL | NULL | 8,571 | ||
| 103 | Smooth Loofah | Fruit | Ethanolic | Ethanolic extracts of the fruit have shown antibacterial and antifungal activity | NULL | NULL | 8,571 | ||
| 104 | Smooth Loofah | Seed | Saponins | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 105 | Smooth Loofah | Seed | Alkaloids | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 8,571 | ||
| 106 | Smooth Loofah | Seed | Cardiac glycosides | Shown antibacterial activity against Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Salmonella typhi | NULL | NULL | 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. | NULL | NULL | 8,571 | ||
| 108 | Smooth Loofah | Seed | Luffacylin | Have shown ribosome inactivating activity. Also has antifungal activity against Fusarium oxysporum and Mycosphaerella arachidicola | NULL | NULL | 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. | NULL | NULL | 8,571 | ||
| 110 | Smooth Loofah | Seed | Luffin p1 | Have shown ribosome inactivating activity. Has anti-HIV-1 activity | NULL | NULL | 8,571 | ||
| 111 | Smooth Loofah | Seed | Luffin-s | Have shown ribosome inactivating activity | NULL | NULL | 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 | NULL | NULL | 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 | NULL | NULL | 8,571 | ||
| 114 | Smooth Loofah | Seed | Oleanolic acid | The triterpene oleanolic acid has shown anti-inflammatory activity | NULL | NULL | 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 | NULL | NULL | 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 | NULL | NULL | 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 | NULL | 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 | NULL | 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 | The cooking time required to lower HCN to safe levels is about 15 minutes | NULL | 8,573 | ||
| 120 | Chaya | Leaf | Oxalate | NULL | NULL | NULL | 8,574 | ||
| 121 | Chaya | Leaf | Saponins | NULL | NULL | NULL | 8,574 | ||
| 122 | Chaya | Leaf | Phytic acid | NULL | NULL | NULL | 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 | Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors | NULL | 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 | Various studies have shown that the processing methods such as boiling, fermentation and roasting can significantly reduce antinutritional factors | NULL | 8,575 | ||
| 125 | Breadfruit | Fruit | Trypsin inhibitors | NULL | 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 | NULL | 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 | NULL | 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 | NULL | 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 | NULL | 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 | NULL | 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. | NULL | NULL | 8,577 | ||
| 132 | Star Gooseberry | Leaf | Tannins | NULL | NULL | NULL | 8,577 | ||
| 133 | Star Gooseberry | Leaf | Saponins | NULL | NULL | NULL | 8,577 | ||
| 134 | Star Gooseberry | Leaf | Alkaloids | NULL | NULL | NULL | 8,577 | ||
| 135 | Cabbage-tree | Leaf | Glucosinolates | Cause goitre but to a lesser extent than expected on the basis of their concentration | NULL | NULL | 8,532 | ||
| 136 | Mashua | Tuber | Thiocyanates | Thesemetabolize upon being hydrolyzed liberate molecules hydrogen cyanide. | 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 | NULL | 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 | NULL | NULL | 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. | 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 | NULL | NULL | Notes that the anti-nutritional composition is based on the raw samples. | 8,579 | ||
| 140 | Fonio | Grain | Phenol | NULL | NULL | 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. | Dehulling reduces the phytate content by 17-24%. Milling, soaking, cooking, fermentation and breadmaking can also reduce phytic acid content of foods. | NULL | 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. | Soluble oxalate can be leached out during normal cooking but in foods they have probably a major effect on oxalate absorption. | NULL | 8,580 | ||
| 143 | Proso Millet | Grain | Enzyme inhibitors | Influence enzymatic activity | NULL | NULL | 8,580 | ||
| 144 | African Rice | Grain | Phytic acid | NULL | NULL | NULL | 8,589 | ||
| 145 | Love-Lies-Bleeding | Grain | Phytic acid | It is already known that the phytic acid has the inhibitory effect on starch digestion. | NULL | NULL | 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. | NULL | NULL | 8,590 | ||
| 147 | Love-Lies-Bleeding | Grain | Protease inhibitors | Protease inhibitors can affecting the regulation of blood glucose levels. | NULL | NULL | 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. | NULL | NULL | 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. | The tannin content can be reduced through soaking, roasting, boiling, germination and fermentation. | NULL | 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. | NULL | NULL | 8,592 | ||
| 151 | Finger Millet | Grain | Non-Starch Polysaccharides [NSPs] | NULL | NULL | NULL | 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. | NULL | NULL | 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. | NULL | NULL | 8,594 | ||
| 154 | Machurian Wild Rice | Grain | Cyanogenic glycosides | NULL | NULL | NULL | 8,597 | ||
| 155 | Machurian Wild Rice | Grain | Phytate | NULL | NULL | NULL | 8,597 | ||
| 156 | Machurian Wild Rice | Grain | Oxalate | NULL | NULL | NULL | 8,597 | ||
| 157 | Machurian Wild Rice | Grain | Saponins | NULL | NULL | NULL | 8,597 | ||
| 158 | Machurian Wild Rice | Grain | Tannins | NULL | NULL | NULL | 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. | NULL | NULL | 8,600 | ||
| 160 | Winged Bean | Seed | Phytate | It is an antioxidant that binds to some dietary minerals, interfering with their availability. | NULL | NULL | 8,600 | ||
| 161 | Winged Bean | Seed | Flatulence factors | NULL | NULL | NULL | 8,600 | ||
| 162 | Winged Bean | Seed | Saponins | NULL | NULL | NULL | 8,600 | ||
| 163 | Black Nightshade | Shoot | Saponin | NULL | These are believed to be signifcantly reduced during the process of cooking since they are heat labile. | NULL | 8,602 | ||
| 164 | Black Nightshade | Shoot | Phytate | NULL | These are believed to be signifcantly reduced during the process of cooking since they are heat labile. | NULL | 8,602 | ||
| 165 | Black Nightshade | Shoot | Oxalate | NULL | These are believed to be signifcantly reduced during the process of cooking since they are heat labile. | NULL | 8,602 | ||
| 166 | Black Nightshade | Shoot | Alkaloids | NULL | These are believed to be signifcantly reduced during the process of cooking since they are heat labile. | NULL | 8,602 | ||
| 167 | Celosia | Leaf | Alkaloids | High percentage of alkaloid is toxic to human and animals. | NULL | NULL | 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. | NULL | NULL | 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. | NULL | NULL | 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. | NULL | 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. | NULL | 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 | NULL | NULL | NULL | 8,804 | ||
| 173 | Paper Mulberry | Whole (without root) | Saponin | NULL | NULL | NULL | 8,804 | ||
| 174 | Paper Mulberry | Whole (without root) | Tannin | NULL | NULL | NULL | 8,804 | ||
| 175 | Paper Mulberry | Whole (without root) | Phenol | NULL | NULL | NULL | 8,804 | ||
| 176 | Guava | Seed | Tannins | NULL | Roasting process caused significant decreases in Tannins | NULL | 8,822 | ||
| 177 | Guava | Seed | Phytic acid | NULL | Roasting process caused significant decreases in phytic acid content. | NULL | 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. | NULL | NULL | 8,828 | ||
| 179 | Akee | Fruit | Phytates | NULL | NULL | NULL | 8,832 | ||
| 180 | Akee | Fruit | Oxalate | NULL | NULL | NULL | 8,832 | ||
| 181 | Akee | Fruit | Tannins | NULL | NULL | NULL | 8,832 | ||
| 182 | Soursop | Bark | Alkaloids anonaine | NULL | NULL | NULL | 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 | Proper food processing would reduce anti-nutrients. | NULL | 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 | Proper food processing would reduce anti-nutrients. | NULL | 8,840 | ||
| 185 | Moringa | Leaf | Trypsin inhibitors | Trypsin inhibitor inhibits trypsin and chymotrypsin, which play a role in digestion of protein in animals. | Proper food processing would reduce anti-nutrients. | NULL | 8,840 | ||
| 186 | Moringa | Leaf | Saponin | Saponin-protein complex formation can reduce protein digestibility. | Proper food processing would reduce anti-nutrients. | NULL | 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. | Proper food processing would reduce anti-nutrients. | NULL | 8,840 | ||
| 188 | Moringa | Leaf | Hydrogen cyanide | Hydrogen cyanide is toxic when ingested by monogastric animals in large quantity. | Proper food processing would reduce anti-nutrients. | NULL | 8,840 | ||
| 189 | Indian Mulberry | Leaf | Tannin | NULL | NULL | NULL | 8,853 | ||
| 190 | Indian Mulberry | Leaf | Oxalic acid | NULL | NULL | NULL | 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. | NULL | NULL | 8,863 | ||
| 192 | Passionfruit | Seed | Polyphenol | NULL | NULL | NULL | 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. | NULL | NULL | 8,863 | ||
| 194 | Passionfruit | Seed | Oxalate | Oxalates bind to calcium and prevent its absorption in human body. | NULL | NULL | 8,863 | ||
| 195 | Passionfruit | Seed | Saponin | Saponins in plants may serve as anti-feedants. | NULL | NULL | 8,863 | ||
| 196 | Passionfruit | Seed | Alkaloid | NULL | NULL | NULL | 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. | NULL | NULL | 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. | NULL | NULL | 8,863 | ||
| 199 | Passionfruit | Fruit | Polyphenol | NULL | NULL | NULL | 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. | NULL | NULL | 8,863 | ||
| 201 | Passionfruit | Fruit | Oxalate | Oxalates bind to calcium and prevent its absorption in human body. | NULL | NULL | 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. | NULL | NULL | 8,863 | ||
| 203 | Argan | Seed | Saponins | Have antinutritional effects but it doesn't harm ruminants and pass out with the urine. | NULL | 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. | 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. | A short period of roasting is sufficient to reduce phytate levels to negligible values. | NULL | 8,919 | ||
| 206 | Cole's Wattle | Seed | Saponins | Saponins are reputed to reduce the availability of iron. | NULL | NULL | 8,919 | ||
| 207 | Cole's Wattle | Seed | Tripsin Inhibitor | Interfere with protein digestion and absorption. | 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. | Tannin levels in acacia seed can be reduced significantly through soaking and cooking. | NULL | 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. | 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. | NULL | 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. | NULL | 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 | NULL | NULL | NULL | 8,919 | ||
| 212 | Corn Rocket | Whole | Gluconapin | NULL | NULL | NULL | 8,920 | ||
| 213 | Corn Rocket | Whole | Glucoraphasatin | NULL | NULL | NULL | 8,920 | ||
| 214 | Corn Rocket | Whole | Glucoraphenin | NULL | NULL | NULL | 8,920 | ||
| 215 | Corn Rocket | Whole | Glucoerucin | NULL | NULL | NULL | 8,920 | ||
| 216 | Corn Rocket | Whole | Glucoraphanin | NULL | NULL | NULL | 8,920 | ||
| 217 | Corn Rocket | Whole | Glucotropaeolin | NULL | NULL | NULL | 8,920 | ||
| 218 | Corn Rocket | Whole | Glucosinalbin | NULL | NULL | 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. | NULL | NULL | 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. | NULL | NULL | 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. | NULL | Food rich in tannins are considered to be low nutritional value. | 8,921 | ||
| 222 | Chickpea | Seed | Alkaloids | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 223 | Chickpea | Seed | Tannins | Tannins inhibit enzymes, reducing the digestibility and making chickpea astringent. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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 | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 226 | Chickpea | Seed | Phenolics | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 227 | Chickpea | Seed | Trypsin inhibitors | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 228 | Chickpea | Seed | Chymotrypsin inhibitors | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 229 | Chickpea | Seed | Lectins | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 8,922 | ||
| 230 | Chickpea | Seed | Antifungal peptides | NULL | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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 | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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. | Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving. | NULL | 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. | NULL | 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 | NULL | 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. | NULL | NULL | 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. | NULL | 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. | NULL | 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. | NULL | 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. | Polyethylene glycol (PEG) is an inert and unabsorbed molecule that can form a stable complex with tannins, preventing the binding between tannins and proteins. | NULL | 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. | Boiling taro leads to leaching of water soluble oxalates into the cooking water and some loss of soluble oxalates also occurred during baking | NULL | 8,927 | ||
| 242 | Swamp Taro | Leaf | Calcium oxalate | Some of the reports of calcium oxalate crystals irritating the mouth when eaten | NULL | Irritating the mouth when eaten | 8,927 | ||
| 243 | Yautia | Tuber | Cyanide | NULL | NULL | NULL | 8,929 | ||
| 244 | Yautia | Tuber | Oxalate | NULL | NULL | NULL | 8,929 | ||
| 245 | Yautia | Tuber | Tannin | NULL | NULL | NULL | 8,929 | ||
| 246 | Yautia | Tuber | Phytate | NULL | NULL | NULL | 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. | NULL | NULL | 9,791 |