Voronezh, Russian Federation
Voronezh, Russian Federation
Krasnodar, Russian Federation
Voronezh, Russian Federation
Voronezh, Russian Federation
Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin. The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026. Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field). Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.
Anti-nutritional factors, plant raw materials, enzyme inhibitors, phytates, lectins, tannins, saponins, processing, nutritional value
1. Bokov DO, Bogachuk MN, Malinkin AD, Nazarova VA, Bessonov VV. Interaction assessment of polysaccharides and minor bioactive compounds in functional food ingredients of plant origin. Problems of Nutrition. 2023;92(1):108–115. (In Russ.) https://doi.org/10.33029/0042-8833-2023-92-1-108-115
2. Han R, Wang Y, Yang Z, Micklethwaite S, Mondor M, et al. Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality. Current Research in Food Science. 2025;11:101152. https://doi.org/10.1016/j.crfs.2025.101152
3. Affrifah NS, Uebersax MA, Amin S. Nutritional significance, value‐added applications, and consumer perceptions of food legumes: A review. Legume Science. 2023;5(4):e192. https://doi.org/10.1002/leg3.192
4. Didinger C, Thompson HJ. The role of pulses in improving human health: A review. Legume Science. 2022;4(4):e147. https://doi.org/10.1002/leg3.147
5. Samtiya M, Aluko RE, Dhewa T. Plant food anti-nutritional factors and their reduction strategies: An overview. Food Production, Processing and Nutrition. 2020;2:6. https://doi.org/10.1186/s43014-020-0020-5
6. Kostyuchenko MN, Tagiev NSH, Savkina OA. Nutritional value and anti-nutritional factors of whole grain ingredients for the production in bakery products. Bakery Products. 2023;(7):36–40. (In Russ.) https://doi.org/10.32462/0235-2508-2023-32-7-36-40
7. Acquah C, Ohemeng-Boahen G, Power KA, Tosh SM. The effect of processing on bioactive compounds and nutritional qualities of pulses in meeting the sustainable development goal 2. Frontiers in Sustainable Food Systems. 2021;5:681662. https://doi.org/10.3389/fsufs.2021.681662
8. Akhangaran M, Afanasʹev DA, Chernukha IM, Mashentseva NG, Garaviri M. Bioactive peptides and antinutrients in chickpea: description and properties (a review). Proceedings on Applied Botany, Genetics and Breeding. 2022;183(1):214–223. (In Russ.) https://doi.org/10.30901/2227-8834-2022-1-214-223
9. Kheto A, Choudhury DB, Sarkhel S, Sarkar A, Kumar Y. Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects. Food Chemistry. 2025;496:146746. https://doi.org/10.1016/j.foodchem.2025.146746
10. Das G, Sharma A, Sarkar PK. Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes. Applied Food Research. 2022;2(1):100112. https://doi.org/10.1016/j.afres.2022.100112
11. Salim R, Nehvi IB, Mir RA, Tyagi A, Ali S, et al. A review on anti-nutritional factors: Unraveling the natural gateways to human health. Frontiers in Nutrition. 2023;10:1215873. https://doi.org/10.3389/fnut.2023.1215873
12. Manzanilla-Valdez ML, Ma Z, Mondor M, Hernández-Álvarez AJ. Decoding the duality of antinutrients: Assessing the impact of protein extraction methods on plant-based protein sources. Journal of agricultural and food Chemistry. 2024;72(22):12319–12339. https://doi.org/10.1021/acs.jafc.4c00380
13. Luo Z, Zhu Y, Xiang H, Wang Z, Jiang Z, et al. Guo Advancements in inactivation of soybean trypsin inhibitors. Foods. 2025;14(6):975. https://doi.org/10.3390/foods14060975
14. Shi L, Mu K, Arntfield SD, Nickerson MT. Changes in levels of enzyme inhibitors during soaking and cooking for pulses available in Canada. Journal of Food Science and Technology. 2017;54(4):1014–1022. https://doi.org/10.1007/s13197-017-2519-6
15. Nath H, Samtiya M, Dhewa T. Beneficial attributes and adverse effects of major plant-based foods anti-nutrients on health: A review. Human Nutrition & Metabolism. 2022;28:200147. https://doi.org/10.1016/j.hnm.2022.200147
16. Cheng S, Langrish TAG. A review of the treatments to reduce anti-nutritional factors and fluidized bed drying of pulses. Foods. 2025;14(4):681. https://doi.org/10.3390/ foods14040681
17. Lin Q, Qiu C, Li X, Sang S, McClements DJ, et al. The inhibitory mechanism of amylase inhibitors and research progress in nanoparticle-based inhibitors. Critical Reviews in Food Science and Nutrition. 2022;63(33):12126–12135. https://doi.org/10.1080/10408398.2022.2098687
18. Brouns F. Phytic acid and whole grains for health controversy. Nutrients. 2021;14(1):25. https:// doi.org/10.3390/nu14010025
19. Chondrou T, Adamidi N, Lygouras D, Hirota SA, Androutsos O, et al. Dietary phytic acid, dephytinization, and phytase supplementation alter trace element bioavailability-a narrative review of human interventions. Nutrients. 2024;16(23):4069. https://doi.org/10.3390/nu16234069
20. Singh P, Pandey VK, Sultan Z, Singh R, Dar AH. Classification, benefits, and applications of various anti-nutritional factors present in edible crops. Journal of Agriculture and Food Research. 2023;14:100902. https://doi.org/10.1016/j.jafr.2023.100902
21. Feizollahi E, Mirmahdi RS, Zoghi A, Zijlstra RT, Roopesh MS, et al. Review of the beneficial and anti-nutritional qualities of phytic acid, and procedures for removing it from food products. Food Research International. 2021;143:110284. https://doi.org/10.1016/j.foodres.2021.110284
22. Naithani S, Komath SS, Nonomura A, Govindjee G. Plant lectins and their many roles: Carbohydrate-binding and beyond. Journal of Plant Physiology. 2021;266:153531. https://doi.org/10.1016/j.jplph.2021.153531
23. López-Moreno M, Garcés-Rimón M, Miguel M. Antinutrients: Lectins, goitrogens, phytates and oxalates, friends or foe? Journal of Functional Foods. 2022;89:104938. https://doi.org/10.1016/j.jff.2022.104938
24. Duraiswamy A, Sneha A NM, Jebakani K S, Selvaraj S, Pramitha J L, et al. Genetic manipulation of anti-nutritional factors in major crops for a sustainable diet in future. Frontiers in Plant Science. 2023;13:1070398. https://doi.org/10.3389/fpls.2022.1070398
25. Mazalovska M, Kouokam JC. Plant-derived lectins as potential cancer therapeutics and diagnostic tools. BioMed Research International. 2020;2020:1631394. https://doi.org/10.1155/2020/1631394
26. Timilsena YP, Phosanam A, Stockmann R. Perspectives on saponins: Food functionality and applications. International Journal of Molecular Sciences. 2023;24(17):13538. https://doi.org/10.3390/ijms241713538
27. Sharma K, Kaur R, Kumar S, Saini RK, Sharma S, et al. Saponins: A concise review on food related aspects, applications and health implications. Food Chemistry Advances. 2023;2:100191. https://doi.org/10.1016/j.focha.2023.100191
28. Jan N, Hussain SZ, Naseer B, Bhat TA. Amaranth and quinoa as potential nutraceuticals: A review of anti-nutritional factors, health benefits and their applications in food, medicinal and cosmetic sectors. Food Chemistry: X. 2023;18:100687. https://doi.org/10.1016/j.fochx.2023.100687
29. White CS, Dilger RN. Immunomodulatory potential of dietary soybean-derived saponins. Journal of Animal Science. 2024;102:349. https://doi.org/10.1093/jas/skae349
30. Melo LFM, Aquino-Martins VGQ, Silva APD, Oliveira Rocha HA, Scortecci KC. Biological and pharmacological aspects of tannins and potential biotechnological applications. Food Chemistry. 2023;414:135645. https://doi.org/10.1016/j.foodchem.2023.135645
31. Cosme F, Aires A, Pinto T, Oliveira I, Vilela A, et al. A comprehensive review of bioactive tannins in foods and beverages: functional properties, health benefits, and sensory qualities. Molecules. 2025;30(4):800. https://doi.org/10.3390/molecules30040800
32. Molino S, Pilar Francino M, Rufián Henares MÁ. Why is it important to understand the nature and chemistry of tannins to exploit their potential as nutraceuticals? Food Research International. 2023;173:113329. https://doi.org/10.1016/j.foodres.2023.113329
33. Ojo MA. Tannins in foods: nutritional implications and processing effects of hydrothermal techniques on underutilized hard-to-cook legume seeds-a review. Preventive Nutrition and Food Science. 2022;27(1):14–19. https://doi.org/10.3746/pnf.2022.27.1.14
34. Abera S, Yohannes W, Chandravanshi BS. Effect of processing methods on antinutritional factors (oxalate, phytate, and tannin) and their interaction with minerals (calcium, iron, and zinc) in red, white, and black kidney beans. International Journal of Analytical Chemistry. 2023;2023:6762027. https://doi.org/10.1155/2023/6762027
35. Rizvi QUEH, Guiné RPF, Ahmed N, Sheikh MA, Sharma P, et al. Kumar Effects of soaking and germination treatments on the nutritional, anti-nutritional, and bioactive characteristics of adzuki beans (Vigna angularis L.) and lima beans (Phaseolus lunatus L.). Foods. 2024;13(9):1422. https://doi.org/10.3390/foods13091422
36. Kim AA, Balanov PE, Smotraeva IV. Effect of legume fermentation on the reduction of the anti-nutritional factor. Review. Food Systems. 2025;8(3):401–406. (In Russ.) https://doi.org/10.21323/2618-9771- 2025-8-3-401-406
37. Das R, Islam M, Mahajan P, Kaur R, Gaur S, et al. Emerging non-thermal technologies for reducing anti-nutritional factors in food systems: A systematic review. Journal of Food Science. 2025;90(12):e70781. https://doi.org/10.1111/1750-3841.70781
38. Antipova LV, Ibragimova OT, Plotnikov VE, Plotnikova IV. Changes in the chemical composition of high-protein legumes during germination and technological possibilities of their application in functional food systems. Proceedings of VSUET. 2025;87(3):56–65. (In Russ.) https://doi.org/10.20914/2310-1202-2025-3-56-65
39. Yılmaz Tuncel N, Polat Kaya H, Sakarya FB, Andaç AE, Korkmaz F, et al. The effect of germination on antinutritional components, in vitro starch and protein digestibility, content, and bioaccessibility of phenolics and antioxidants of some pulses. Food Science & Nutrition. 2025;13(5):e70103. https://doi.org/10.1002/fsn3.70103
40. Plotnikov VE, Magomedov MG, Sukhanov PT, Plotnikova IV, Polyanskiy KK, et al. Anti-nutritional factors of leguminous crops: Qualitative and quantitative analysis of tannins in lentils and their processed products. Proceedings of VSUET. 2025;87(3):141–152. (In Russ.) https://doi.org/10.20914/2310-1202-2025-3-141-152
41. Thakur P, Kumar K, Ahmed N, Chauhan D, Eain Hyder Rizvi QU, et al. Effect of soaking and germination treatments on nutritional, anti-nutritional, and bioactive properties of amaranth (Amaranthus hypochondriacus L.), quinoa (Chenopodium quinoa L.), and buckwheat (Fagopyrum esculentum L.). Current Research in Food Science. 2021;4:917–925. https://doi.org/10.1016/j.crfs.2021.11.019
42. Maldonado-Alvarado P, Pavón-Vargas DJ, Abarca-Robles J, Valencia-Chamorro S, Haros CM. Effect of germination on the nutritional properties, phytic acid content, and phytase activity of quinoa (Chenopodium quinoa Willd). Foods. 2023;(2):389. https://doi.org/10.3390/foods12020389
43. Emkani M, Oliete B, Saurel R. Effect of lactic acid fermentation on legume protein properties, a review. Fermentation. 2022;8:244. https://doi.org/https://doi.org/10.3390/fermentation8060244
44. Noori SMA, Hojjati M, Sorourian R. Enhancing nutritional quality and functionality of legumes: Application of solid-state fermentation with Pleurotus ostreatus. Food Science & Nutrition. 2025;13:e70783. https://doi.org/10.1002/fsn3.70783
45. Ayub AR, Waseem M, Ahmad Z, Alshammari JM, Ismail T, et al. Probing the effect of ultrasonication, probiotic lacto-fermentation, and blanching on bioactive compounds, antioxidants activities, and antinutrients of tomato. Food Science & Nutrition. 2025;13:e70970. https://doi.org/10.1002/fsn3.70970
46. Naseem A, Akhtar S, Ismail T, Qamar M, Sattar D. Effect of growth stages and lactic acid fermentation on antinutrients and nutritional attributes of spinach (Spinacia oleracea). Microorganisms. 2023;11:2343. https://doi.org/10.3390/microorganisms11092343
47. Sun X, Ma L, Xuan Y, Liang J. Degradation of anti-nutritional factors in maize gluten feed by fermentation with Bacillus subtilis: A focused study on optimizing fermentation conditions. Fermentation. 2024;10:555. https:// doi.org/10.3390/fermentation10110555
48. Yehuala TF, Atlabachew M, Aslam MF, Allen L, Griffith H, et al. Fermentation kinetics and changes in levels of antinutrients in pearl millet and pearl millet-maize composite dough recipes used to prepare Injera. Science & Nutrition. 2025;13(7):e70598. https://doi.org/10.1002/fsn3.70598
49. Avilés-Gaxiola S, Chuck-Hernández C, Serna SO. Inactivation methods of trypsin inhibitor in legumes: A review. Journal of Food Science. 2018;83(1):17–29. https://doi.org/10.1111/1750-3841.13985
50. Pedrosa MM, Guillamón E, Arribas C. Autoclaved and extruded legumes as a source of bioactive phytochemicals: A review. Foods. 2021;10:379. https://doi.org/10.3390/foods10020379
51. Arise AK, Malomo SA, Cynthia CI, Aliyu NA, Arise RO. Influence of processing methods on the antinutrients, morphology and in-vitro protein digestibility of jack bean. Food Chemistry Advances. 2022;1:100078. https://doi.org/10.1016/j.focha.2022.100078
52. Liberal Â, Fernandes A, Ferreira ICFR, Vivar-Quintana AM, Barros L. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp). Food Chemistry. 2024;450:139293. https://doi.org/10.1016/j.foodchem.2024.139293
53. Ciudad-Mulero M, Vega EN, García-Herrera P, Fernández-Tomé S, Pedrosa MM. New gluten-free extruded snack-type products based on rice and chickpea and fortified with passion fruit skin: Extrusion cooking effect on phenolic composition, non-nutritional factors, and antioxidant properties. Molecules. 2025;30(6):1225. https://doi.org/10.3390/molecules30061225
54. Duguma HT, Forsido SF, Belachew T, Hense O. Changes in anti-nutritional factors and functional properties of extruded composite flour. Frontiers in Sustainable Food Systems. 2021;5:713701. https://doi.org/10.3389/fsufs.2021.713701
55. Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba bean processing: Thermal and non-thermal processing on chemical, antinutritional factors, and pharmacological properties. Molecules. 2023;28(14):5431. https://doi.org/10.3390/molecules28145431
56. Yu S, Zhang Yu, Zhang Y, Zhang CH, Liu X, et al. Water-assisted microwave processing: Rapid detoxification and antioxidant enhancement in colored kidney beans. Foods. 2025;14(20):3557. https://doi.org/10.3390/foods14203557
57. Waseem M, Akhtar S, Ismail T, Alsulami T, Qamar M, et al. Effect of thermal and non-thermal processing on Technofunctional, nutritional, safety and sensorial attributes of potato powder. Food Chemistry: X. 2024;24:101896. https://doi.org/10.1016/j.fochx.2024.101896
58. Rozhdestvenskaya LN, Chugunova OV. Development of technical solutions to reduce anti-nutritional substances in legume raw materials. Food Technology. 2025;10(2):33–45. (In Russ.) https://doi.org/10.29141/2500-1922-2025-10-2-4
59. Ohanenye IC, Ekezie FC, Sarteshnizi RA, Boachie RT, Emenike CU. Legume seed protein digestibility as influenced by traditional and emerging physical processing technologies. Foods. 2022;11(15):2299. https://doi.org/10.3390/foods11152299
60. Altıkardeş E, Güzel N. Impact of germination pre-treatments on buckwheat and Quinoa: Mitigation of anti-nutrient content and enhancement of antioxidant properties. Food Chemistry: X. 2024;21:101182. https://doi.org/10.1016/j.fochx.2024.101182
61. Yadav S, Mishra S, Pradhan RC. Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients. Ultrasonics sonochemistry. 2021;73:105542. https://doi.org/10.1016/j.ultsonch.2021.105542
62. Dong G, Hu Z, Tang J, Das RS, Sun DW, et al. Reducing anti-nutritional factors in pea protein using advanced hydrodynamic cavitation, ultrasonication, and high-pressure processing technologies. Food Chemistry. 2025;488:144834. https://doi.org/10.1016/j.foodchem.2025.144834
63. Johnston C, Leong SY, Teape C, Liesaputra V, Oey I. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread. Food Chemistry. 2024;449:139321. https://doi.org/10.1016/j.foodchem.2024.139321
