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Lectins, inhibitors of digestive enzymes, tannins, phytates, alpha-galactosides, antivitamins and many other low molecular weight components in foodstuffs are called antinutrients because they have a negative impact on the nutritional value of diets containing them. Legumes are a rich source of these compounds. However, with proper storage, heat treatment, soaking, germinating and cooking most of the antinutritional effects can be eliminated or substantially reduced.
Similar to the objectives of COST 98 Action, the aim of this book was to help the food and feed producers to understand the biological consequences of the presence of these compounds in food and stimulate their interest in our scientific endeavours aimed to eliminate this major obstacle to the more efficient utilization of nutrients in our diet and improve both the nutritional value and safety of our diet.

Additional information

Authors: BARDOCZ S, CEC Bruxelles (BE);POSZTAI A (EDITORS), CEC Bruxelles (BE)
Bibliographic Reference: Report: EN (1996) 86pp.
Availability: Available from COST Secretariat, DG XII, European Commission, 200 rue de la Loi, B-1049 Bruxelles (BE)
ISBN: ISBN 92-827-6600-4
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