How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients
As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. These nutrients pos...
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2022
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| Acceso en línea: | https://stud.epsilon.slu.se/17808/ |
| _version_ | 1855572956866936832 |
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| author | Johansson, Anna |
| author_browse | Johansson, Anna |
| author_facet | Johansson, Anna |
| author_sort | Johansson, Anna |
| collection | Epsilon Archive for Student Projects |
| description | As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. These nutrients possess an essential role in the function of the human body and a lack of those can cause malnutrition and other health depleting effects. However, the use of legumes is somewhat limited by the presence of other bioactive compounds, referred to as antinutritional factors (ANF). Lectins, tannins, oxalate and protease inhibitors are a few examples that can create problems in the absorption of proteins, iron, potassium, calcium and other nutrients. The level of both nutrients and antinutrients varies between cultivars and within the spices, the stage of harvest and other factors that need further investigation. Recent studies have been indicating that ANF prove positive effects on the health like anti-cancerogenic and cholesterol lowering effects. Therefore, the purpose of the report is to inform about potential problems and possibilities that follow legumes, and a legume-based diet, in terms of bioavailability of nutrients. |
| format | First cycle, G2E |
| id | RepoSLU17808 |
| institution | Swedish University of Agricultural Sciences |
| language | Swedish Inglés |
| publishDate | 2022 |
| publishDateSort | 2022 |
| record_format | eprints |
| spelling | RepoSLU178082022-06-15T01:00:38Z https://stud.epsilon.slu.se/17808/ How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients Johansson, Anna Food science and technology Food composition As a plant-based diet has been more advocated for various reasons, legumes have become an important pillar in such a diet. Brown beans, yellow peas, green peas and fava beans are the dominating grain legumes grown in Sweden are a natural source of proteins, vitamins and minerals. These nutrients possess an essential role in the function of the human body and a lack of those can cause malnutrition and other health depleting effects. However, the use of legumes is somewhat limited by the presence of other bioactive compounds, referred to as antinutritional factors (ANF). Lectins, tannins, oxalate and protease inhibitors are a few examples that can create problems in the absorption of proteins, iron, potassium, calcium and other nutrients. The level of both nutrients and antinutrients varies between cultivars and within the spices, the stage of harvest and other factors that need further investigation. Recent studies have been indicating that ANF prove positive effects on the health like anti-cancerogenic and cholesterol lowering effects. Therefore, the purpose of the report is to inform about potential problems and possibilities that follow legumes, and a legume-based diet, in terms of bioavailability of nutrients. En mer växtbaserad kost har förespråkats av många olika anledningar. I och med detta har baljväxter blivit en viktig pelare i denna typ av kost. Bruna bönor, gula ärtor, gröna ärtor och favabönor är de dominerande baljväxterna som odlas i Sverige och är en naturlig källa till både proteiner, vitaminer och mineraler. Dessa näringsämnen har en väsentlig roll vid uppehållandet av människokroppens funktioner. Brist på dessa kan orsaka undernäring och andra hälsoutarmande effekter. Användningen av baljväxter är dock något begränsad, främst på grund av förekomsten av antinutritionella faktorer (ANF). Lektiner, tanniner, oxalat och proteashämmare är några exempel på ANF och kan, om de intas kontinuerligt, skapa problem vid näringsupptaget av proteiner, järn, kalium, kalcium och andra näringsämnen. Det har dock gjorts studier som tyder på att ANF kan visa på positiva effekter för hälsan också såsom att de kan agera cancerhämmande eller sänka nivåerna av kolesterol i blodet. Därför är syftet med rapporten att informera om potentiella problem och möjligheter som följer med baljväxter, och en baljväxtbaserad kost, när det gäller biotillgänglighet av näringsämnen. 2022-06-13 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/17808/1/johansson-a-220613.pdf Johansson, Anna, 2022. How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-17808 eng |
| spellingShingle | Food science and technology Food composition Johansson, Anna How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title | How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title_full | How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title_fullStr | How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title_full_unstemmed | How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title_short | How antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| title_sort | how antinutrients found in legumes and legume-based products affect the bioavailability of nutrients |
| topic | Food science and technology Food composition |
| url | https://stud.epsilon.slu.se/17808/ https://stud.epsilon.slu.se/17808/ |