Anti-nutritional and toxic factors in food legumes: a review
- 1 January 1987
- journal article
- review article
- Published by Springer Nature in Plant Foods for Human Nutrition
- Vol. 37 (3) , 201-228
- https://doi.org/10.1007/bf01091786
Abstract
A comprehensive review on the presence of certain important anti-nutritional and toxic factors in food legumes has been conducted. These substances include proteolytic inhibitors, phytohemagglutinins, lathyrogens, cyanogenetic compounds, compounds causing favism, factors affecting digestibility and saponins. These factors are shown to be widely present in leguminous foods which are important constituents of the diet of a large section of the world's population, and particularly, of people in the developing countries.Keywords
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