Antinutrient & Toxicity

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Total record count: 243.

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Antinutrient and Toxicity ID	225
Crop ID	Chickpea
Part	Seed
Reported Factor	Saponins
Effect	Saponins are commonly found in several pulses including chickpea giving the... more 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.
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	226
Crop ID	Chickpea
Part	Seed
Reported Factor	Phenolics
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	227
Crop ID	Chickpea
Part	Seed
Reported Factor	Trypsin inhibitors
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	228
Crop ID	Chickpea
Part	Seed
Reported Factor	Chymotrypsin inhibitors
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	229
Crop ID	Chickpea
Part	Seed
Reported Factor	Lectins
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	230
Crop ID	Chickpea
Part	Seed
Reported Factor	Antifungal peptides
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	231
Crop ID	Chickpea
Part	Seed
Reported Factor	Protease inhibitors
Effect	Protease inhibitors interfere with digestion by irreversibly binding with t... more 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
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	232
Crop ID	Chickpea
Part	Seed
Reported Factor	Protease inhibitors- Kunitz type
Effect	Single chain polypeptides of about 20 kDa with two disulphide bridges which... more Single chain polypeptides of about 20 kDa with two disulphide bridges which inhibit the enzyme activity of only trypsin but not chymotrypsin.
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	233
Crop ID	Chickpea
Part	Seed
Reported Factor	Protease inhibitors- Bowman-Birk Inhibitors (BBI)
Effect	Which are also single chain polypeptides of about 8 kDa in size with seven ... more 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.
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	234
Crop ID	Black Wattle (Acacia mearnsii)
Part	Bark
Reported Factor	Tannin
Effect	Most studies reporting inhibitory effects against microorganisms at high do... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	Traditionally, natural tannins have been used for tanning leather, but also... more 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
Metadata Id	8,923

Antinutrient and Toxicity ID	235
Crop ID	Gum-arabic
Part	Whole
Reported Factor	Oxalate
Effect	Oxalates also affect in vivo calcium and magnesium metabolism by complexing... more 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
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	The oxalate values obtained for the selected values lie below 2%, thus sugg... more The oxalate values obtained for the selected values lie below 2%, thus suggesting that oxalate concentration in these plants are within the safe range.
Metadata Id	8,924

Antinutrient and Toxicity ID	236
Crop ID	Gum-arabic
Part	Whole
Reported Factor	Phytic acid
Effect	Although phosphorus is present in phytic acid, it has a low bio-availabilit... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,924

Antinutrient and Toxicity ID	237
Crop ID	Gum-arabic
Part	Whole
Reported Factor	Tannins
Effect	Tannins form complexes with proteins and carbohydrates in feed, it also com... more Tannins form complexes with proteins and carbohydrates in feed, it also complexes with digestive enzymes and as a result nutrient digestibility is depressed.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	At lower concentration levels, tannins have been reported to have two gener... more 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.
Metadata Id	8,924

Antinutrient and Toxicity ID	238
Crop ID	Carob
Part	Pod (fresh)
Reported Factor	Trypsin inhibitor
Effect	Protease inhibitors decrease the performance of these enzymes, having as a ... more Protease inhibitors decrease the performance of these enzymes, having as a result lower protein digestibility.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	The anti-nutritional composition of the carob products was analyzed in term... more 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).
Metadata Id	8,925

Antinutrient and Toxicity ID	239
Crop ID	Carob
Part	Pod (fresh)
Reported Factor	Phytic acid
Effect	Phytic acid content has strong affinity for binding ions such as calcium an... more 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.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	The phytic acid content was lower in the pulp than in the seeds and leaves.... more 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).
Metadata Id	8,925

Antinutrient and Toxicity ID	240
Crop ID	Mastic Tree
Part	Whole (without root)
Reported Factor	Tannin
Effect	This study shows that under tannin-rich feeding regimen even dry goats rece... more This study shows that under tannin-rich feeding regimen even dry goats receiving supplements can experience a negative protein balance.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Polyethylene glycol (PEG) is an inert and unabsorbed molecule that can form... more Polyethylene glycol (PEG) is an inert and unabsorbed molecule that can form a stable complex with tannins, preventing the binding between tannins and proteins.
Notes	NULL
Metadata Id	8,926

Antinutrient and Toxicity ID	241
Crop ID	Swamp Taro
Part	Leaf
Reported Factor	Oxalate
Effect	Studies show that eating large quantities of a high oxalate containing food... more Studies show that eating large quantities of a high oxalate containing foodmay contribute to the formation of kidney stones in susceptible people.
Cause Toxicity
Cause Allergic Reaction
Reduction Method	Boiling taro leads to leaching of water soluble oxalates into the cooking w... more Boiling taro leads to leaching of water soluble oxalates into the cooking water and some loss of soluble oxalates also occurred during baking
Notes	NULL
Metadata Id	8,927

Antinutrient and Toxicity ID	242
Crop ID	Swamp Taro
Part	Leaf
Reported Factor	Calcium oxalate
Effect	Some of the reports of calcium oxalate crystals irritating the mouth when e... more Some of the reports of calcium oxalate crystals irritating the mouth when eaten
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	Irritating the mouth when eaten
Metadata Id	8,927

Antinutrient and Toxicity ID	243
Crop ID	Yautia
Part	Tuber
Reported Factor	Cyanide
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,929

Antinutrient and Toxicity ID	244
Crop ID	Yautia
Part	Tuber
Reported Factor	Oxalate
Effect	NULL
Cause Toxicity
Cause Allergic Reaction
Reduction Method	NULL
Notes	NULL
Metadata Id	8,929

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