Antinutritional Compounds in Legumes

Authors

  • J. Süli University of Veterinary Medicine and Pharmacy in Košice, Department of Chemistry, Biochemistry and Biophysics, Košice, Slovakia
  • A. Sobeková University of Veterinary Medicine and Pharmacy in Košice, Department of Chemistry, Biochemistry and Biophysics, Košice, Slovakia
  • Z. Bujdošová University of Veterinary Medicine and Pharmacy in Košice, Department of Chemistry, Biochemistry and Biophysics, Košice, Slovakia

Keywords:

legumes, technological processing, safety, inactivation of dangerous substances

Abstract

The article reports on the main antinutritional compounds in legumes which have a unique nutritive value, especially for vegetarians. Besides a high amount of proteins, saccharides, dietary fibres, minerals and vitamins, the legumes contain a wide range of negative bioactive compounds, such as allergens, protease inhibitors, lectins, non-proteinogenic amino acids, α-galactooligosaccharides, cyanogen glycosides, phytates, phenolic compounds and alkaloids. This review aims to show the adverse effect of antinutritional compounds in legumes on human health and call attention to the risk of consummation of legume seeds without an adequate inactivation of dangerous substances.

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Published

2017-12-15

How to Cite

Süli, J., Sobeková, A., & Bujdošová, Z. (2017). Antinutritional Compounds in Legumes. Chemické Listy, 111(12), 789–797. Retrieved from http://www-.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2822

Issue

Vol. 111 No. 12 (2017)

Section

Articles

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