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反营养物质或抗营养素，是天然或者人工合成的化合物，它们可以干扰或妨碍人体对营养素的吸收^[1]。营养学研究主要关注在食物和饮品中常见的反营养物质。

例子

蛋白酶抑制剂可以抑制消化道的胰蛋白酶、胃蛋白酶和其它蛋白酶的作用，从而抑制蛋白质的消化和吸收。例如：大豆中的鲍-伯胰蛋白酶抑制剂（英语：Bowman–Birk_protease_inhibitor）^[2]。

脂酶抑制剂会干扰一些酶，如人类胰腺脂肪酶（英语：human pancreatic lipase），而人胰腺脂肪酶可催化包括脂肪在内的一些脂质水解，例如：抗肥胖药奥利司他，它使一定比例的脂肪通过消化道时不被消化^[3]。

淀粉酶抑制剂可以抑制一些酶的作用，这些酶通过破坏淀粉和其他复合碳水化合物的糖苷键使单糖不能被释放、不能被机体吸收。淀粉酶抑制剂，和脂肪酶抑制剂类似，被用于辅助饮食和肥胖症治疗。淀粉酶抑制剂存在于多种豆类中，市售淀粉酶抑制剂是从白芸豆中提取的^[4]。

植酸与钙、镁、铁、铜、锌这些矿物质的亲和力很高。在肠道中，二者结合后矿物质会沉淀，使其不能被吸收^[5]^[6]。植酸常见于坚果、种子和谷物的外壳中。

草酸和草酸盐存在于很多植物特别是菠菜类植物中。草酸盐通过和钙结合阻止人体对钙的吸收。

硫代葡萄糖甙可以阻止碘的吸收，从而影响甲状腺的功能，因此被称作甲状腺肿大剂（英语：goitrogen）^[7]。人们发现西兰花，抱子甘蓝，卷心菜，菜花中含此物。

摄入过量所需营养物质也可以导致机体发生反营养。过量摄入纤维素可以减少食物通过肠道所需时间，导致机体不能吸收其他营养物质。因为钙，铁，锌和镁在肠道中共用转运体，所以其中一种矿物质大量消耗会使转运体系饱和，从而减少其他矿物质的转运^[8]。

一些蛋白质如在荚果中发现的胰蛋白酶抑制剂（英语：trypsin inhibitor）和凝集素也可以成为反营养物质^[9]。这些酶抑制剂可干扰消化。

另一种非常普遍的反营养物质是黄酮类化合物。黄酮类化合物是一组多酚类化合物，包括丹宁酸^[10]。这些化合物和铁，锌等金属螯合，从而减少这些金属的吸收，不过它们也可以抑制消化酶，使蛋白质沉淀。

植物中的皂苷可以作为拒食剂。

存在

人们发现，因为各种原因，反营养物质在几乎所有食物中都有一定含量。然而，在现代农作物中其含量有所下降，很可能是因为这些农作物被驯化了^[11]。现在，我们有可能利用基因工程技术来完全清除反营养物质；但是因为这些化合物可能对机体也有益处，所以这种基因修饰手段虽然可以使食物更有营养，却不能提高人们的健康水平^[12]。

许多传统的食物烹饪方式如发酵、烹饪以及麦粒发芽通过减少像植酸，多酚，草酸这样一些反营养物质来增加植物食品的营养^[13]。在以谷物和豆类为主食的社会，这些食物加工方法为人们广泛使用^[14]^[15]。一个重要例子就是通过发酵木薯来制备木薯粉：发酵使木薯中的毒素和反营养物质都减少了^[16]。

参考资料

^ Oxford Dictionary of Biochemistry and Molecular Biology. Oxford University Press, 2006. ISBN 0-19-852917-1.
^ Tan-Wilson, Anna L.; Anna L. Tan-Wilson; Jean C. Chen; Michele C. Duggan; Cathy Chapman; R. Scott Obach; Karl A. Wilson. Soybean Bowman-Birk trypsin isoinhibitors: classification and report of a glycine-rich trypsin inhibitor class. J. Agric. Food Chem. 1987, 35 (6): 974. doi:10.1021/jf00078a028.
^ Heck, AM; Amy M. Heck; Jack A. Yanovski; Karim Anton Calis. Orlistat, a New Lipase Inhibitor for the Management of Obesity. Pharmacotherapy. Mar 2000, 20 (3): 270–9. PMID 10730683. doi:10.1592/phco.20.4.270.34882.
^ Preuss, HG; Preuss HG. Bean amylase inhibitor and other carbohydrate absorption blockers: effects on diabesity and general health. J Am Coll Nutr. Jun 2009, 28 (3): 266–76. PMID 20150600. doi:10.1080/07315724.2009.10719781.
^ Ekholm, Päivi; Päivi Ekholm; Liisa Virkki; Maija Ylinen; Liisa Johansson. The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry. Feb 2003, 80 (2): 165–70. doi:10.1016/S0308-8146(02)00249-2.
^ Cheryan, Munir; Rackis, Joseph. Phytic acid interactions in food systems. Crit Rev Food Sci Nutr. 1980, 13 (4): 297–335. PMID 7002470. doi:10.1080/10408398009527293.
^ Glucosinolates (Goitrogenic Glycosides). Cornell University: Department of Animal Science. 缺少或|url=为空 (帮助)
^ Nutrition: A Functional Approach, Canadian Edition. Pearson Benjamin Cummings. 2007.
^ Gilani GS, Cockell KA, Sepehr E. Effects of antinutritional factors on protein digestibility and amino acid availability in foods. J AOAC Int. 2005, 88 (3): 967–87. PMID 16001874.
^ Beecher GR. Overview of dietary flavonoids: nomenclature, occurrence and intake. J. Nutr. October 2003, 133 (10): 3248S–54S [2015-06-13]. PMID 14519822. （原始内容存档于2020-05-26）.
^ GEO-PIE Project. Plant Toxins and Antinutrients. 康乃爾大學. [2015-06-13]. （原始内容存档于2008-06-12）.
^ Welch RM, Graham RD. Breeding for micronutrients in staple food crops from a human nutrition perspective. J. Exp. Bot. February 2004, 55 (396): 353–64 [2015-06-13]. PMID 14739261. doi:10.1093/jxb/erh064. （原始内容存档于2012-07-11）.
^ Hotz C, Gibson RS. Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J. Nutr. April 2007, 137 (4): 1097–100 [2015-06-13]. PMID 17374686. （原始内容存档于2020-05-11）.
^ Chavan JK, Kadam SS. Nutritional improvement of cereals by fermentation. Crit Rev Food Sci Nutr. 1989, 28 (5): 349–400. PMID 2692608. doi:10.1080/10408398909527507.
^ Phillips RD. Starchy legumes in human nutrition, health and culture. Plant Foods Hum Nutr. November 1993, 44 (3): 195–211. PMID 8295859. doi:10.1007/BF01088314.
^ Oboh G, Oladunmoye MK. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers. Nutr Health. 2007, 18 (4): 355–67. PMID 18087867. doi:10.1177/026010600701800405.

拓展阅读

Shahidi, Fereidoon. Antinutrients and phytochemicals in food. 俄亥俄州哥伦布: American Chemical Society. 1997. ISBN 0-8412-3498-1.

[1] Oxford Dictionary of Biochemistry and Molecular Biology. Oxford University Press, 2006. ISBN 0-19-852917-1.

[2] Tan-Wilson, Anna L.; Anna L. Tan-Wilson; Jean C. Chen; Michele C. Duggan; Cathy Chapman; R. Scott Obach; Karl A. Wilson. Soybean Bowman-Birk trypsin isoinhibitors: classification and report of a glycine-rich trypsin inhibitor class. J. Agric. Food Chem. 1987, 35 (6): 974. doi:10.1021/jf00078a028.

[3] Heck, AM; Amy M. Heck; Jack A. Yanovski; Karim Anton Calis. Orlistat, a New Lipase Inhibitor for the Management of Obesity. Pharmacotherapy. Mar 2000, 20 (3): 270–9. PMID 10730683. doi:10.1592/phco.20.4.270.34882.

[4] Preuss, HG; Preuss HG. Bean amylase inhibitor and other carbohydrate absorption blockers: effects on diabesity and general health. J Am Coll Nutr. Jun 2009, 28 (3): 266–76. PMID 20150600. doi:10.1080/07315724.2009.10719781.

[5] Ekholm, Päivi; Päivi Ekholm; Liisa Virkki; Maija Ylinen; Liisa Johansson. The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat bran. Food Chemistry. Feb 2003, 80 (2): 165–70. doi:10.1016/S0308-8146(02)00249-2.

[6] Cheryan, Munir; Rackis, Joseph. Phytic acid interactions in food systems. Crit Rev Food Sci Nutr. 1980, 13 (4): 297–335. PMID 7002470. doi:10.1080/10408398009527293.

[7] Glucosinolates (Goitrogenic Glycosides). Cornell University: Department of Animal Science. 缺少或|url=为空 (帮助)

[8] Nutrition: A Functional Approach, Canadian Edition. Pearson Benjamin Cummings. 2007.

[9] Gilani GS, Cockell KA, Sepehr E. Effects of antinutritional factors on protein digestibility and amino acid availability in foods. J AOAC Int. 2005, 88 (3): 967–87. PMID 16001874.

[10] Beecher GR. Overview of dietary flavonoids: nomenclature, occurrence and intake. J. Nutr. October 2003, 133 (10): 3248S–54S [2015-06-13]. PMID 14519822. （原始内容存档于2020-05-26）.

[11] GEO-PIE Project. Plant Toxins and Antinutrients. 康乃爾大學. [2015-06-13]. （原始内容存档于2008-06-12）.

[12] Welch RM, Graham RD. Breeding for micronutrients in staple food crops from a human nutrition perspective. J. Exp. Bot. February 2004, 55 (396): 353–64 [2015-06-13]. PMID 14739261. doi:10.1093/jxb/erh064. （原始内容存档于2012-07-11）.

[13] Hotz C, Gibson RS. Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. J. Nutr. April 2007, 137 (4): 1097–100 [2015-06-13]. PMID 17374686. （原始内容存档于2020-05-11）.

[14] Chavan JK, Kadam SS. Nutritional improvement of cereals by fermentation. Crit Rev Food Sci Nutr. 1989, 28 (5): 349–400. PMID 2692608. doi:10.1080/10408398909527507.

[15] Phillips RD. Starchy legumes in human nutrition, health and culture. Plant Foods Hum Nutr. November 1993, 44 (3): 195–211. PMID 8295859. doi:10.1007/BF01088314.

[16] Oboh G, Oladunmoye MK. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers. Nutr Health. 2007, 18 (4): 355–67. PMID 18087867. doi:10.1177/026010600701800405.

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反营养物质

例子

存在

相关条目

参考资料

拓展阅读