Antinutrient & Toxicity

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Total record count: 243.

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Antinutrient and Toxicity ID	205
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Phytate
Effect	Phytate is known to reduce the absorption of micronutrients, including zinc... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	A short period of roasting is sufficient to reduce phytate levels to neglig... more A short period of roasting is sufficient to reduce phytate levels to negligible values.
Notes	NULL
Metadata Id	8,919

Antinutrient and Toxicity ID	206
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Saponins
Effect	Saponins are reputed to reduce the availability of iron.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,919

Antinutrient and Toxicity ID	207
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Tripsin Inhibitor
Effect	Interfere with protein digestion and absorption.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Cooking was shown to be very effective in reducing trypsin inhibitors to ne... more Cooking was shown to be very effective in reducing trypsin inhibitors to negligible.
Notes	Report shows relatively low levels of trypsin inhibitor in Acacia colei wit... more Report shows relatively low levels of trypsin inhibitor in Acacia colei with levels ranging between 18 - 24.5 TUI/g.
Metadata Id	8,919

Antinutrient and Toxicity ID	208
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Tanin
Effect	Tannins can also reduce protein availability by binding with amino acids an... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Tannin levels in acacia seed can be reduced significantly through soaking a... more Tannin levels in acacia seed can be reduced significantly through soaking and cooking.
Notes	NULL
Metadata Id	8,919

Antinutrient and Toxicity ID	209
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	S-Carboxyethyl Cysteine
Effect	S-carboxyethyl cysteine interferes with methionine availability or absorpti... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	It is stated that the problem could probably be overcome if high methionine... more 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.
Notes	NULL
Metadata Id	8,919

Antinutrient and Toxicity ID	210
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Djenkolic acid
Effect	Symptoms seem to be related to the precipitation and crystallisation of the... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	Djenkolic acid is a toxic amino acid that is best known as the apparent cau... more 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)
Metadata Id	8,919

Antinutrient and Toxicity ID	211
Crop ID	Cole's Wattle
Part	Seed
Reported Factor	Cyanide
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,919

Antinutrient and Toxicity ID	212
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Gluconapin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	213
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucoraphasatin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	214
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucoraphenin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	215
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucoerucin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	216
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucoraphanin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	217
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucotropaeolin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,920

Antinutrient and Toxicity ID	218
Crop ID	Corn Rocket
Part	Whole
Reported Factor	Glucosinalbin
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	The total glucosinolate content ranged from 7.0 to 14.6 µmol/g of dry weigh... more The total glucosinolate content ranged from 7.0 to 14.6 µmol/g of dry weight, with the major glucosinolate glucosinalbin in all parts.
Metadata Id	8,920

Antinutrient and Toxicity ID	219
Crop ID	Mugnoli/Wild Cabbage
Part	Whole
Reported Factor	Phytate
Effect	Pytate (Phytic acid) combines with some essential elements such as iron, ca... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,921

Antinutrient and Toxicity ID	220
Crop ID	Mugnoli/Wild Cabbage
Part	Whole
Reported Factor	Oxalate
Effect	When oxalates become too concentrated in body fluids, they can crystallize ... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,921

Antinutrient and Toxicity ID	221
Crop ID	Mugnoli/Wild Cabbage
Part	Whole
Reported Factor	Tannin
Effect	Tannins can acts as anti-nutritional factor by provoking an astringent reac... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	Food rich in tannins are considered to be low nutritional value.
Metadata Id	8,921

Antinutrient and Toxicity ID	222
Crop ID	Chickpea
Part	Seed
Reported Factor	Alkaloids
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Though the ANFs act as limiting factors in chickpea consumption, they can b... more Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving.
Notes	NULL
Metadata Id	8,922

Antinutrient and Toxicity ID	223
Crop ID	Chickpea
Part	Seed
Reported Factor	Tannins
Effect	Tannins inhibit enzymes, reducing the digestibility and making chickpea ast... more Tannins inhibit enzymes, reducing the digestibility and making chickpea astringent.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Though the ANFs act as limiting factors in chickpea consumption, they can b... more Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving.
Notes	NULL
Metadata Id	8,922

Antinutrient and Toxicity ID	224
Crop ID	Chickpea
Part	Seed
Reported Factor	Phytic acid
Effect	Phytic acid can bind to several important divalent cations (e.g. iron, zinc... more 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
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Though the ANFs act as limiting factors in chickpea consumption, they can b... more Though the ANFs act as limiting factors in chickpea consumption, they can be reduced or eliminated by soaking, cooking, boiling and autoclaving.
Notes	NULL
Metadata Id	8,922

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