ANTINUTRITIONAL FACTORS: PROTEASE INHIBITORS AND LECTINS

• Autor(a) principal: Reis SILVA, Mara
• Data de Publicação: 2000
• Outros Autores: Azevedo Pereira da SILVA, Maria Aparecida
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/8740
• topic: antinutritional factors; protease inhibitors; trypsin inhibitors; phosphatidylcholines; fatores antinutricionais; inibidores da protease; inibidores da tripsina; fosfatidilcolinas

The antinutritional factors present in foods can cause adverse physiological effects or decrease the bioavailability of nutrients. Health risk factors associated with antinutrients include: lack of knowledge of the tolerance levels to these compounds in the human organism, little available information on the degree of variation of individual risks and little knowledge with respect to the influence of environmental factors on the detoxification capacity of the human organism. The possible adverse effects of proteaseinhibitors and lectin on human health are, in most cases, only inferred by way of experiments with laboratory animals. Pancreatic hypertrophy caused by trypsin inhibitors has been shown in some animal experiments. Alterations in physiological functions at the intestinal level shown by animals submitted to lectins containing diets seem to be related to the specificity of these substances with the intestinal mucosa cells. There is no evidence that the trypsin inhibitors and lectins present in adequately processedfoods are toxic to humans.