All Glossary Terms
Nutrition
Anti-Nutrients
Compounds in food that can reduce nutrient absorption.
Anti-nutrients are naturally occurring compounds that can interfere with nutrient absorption. Examples include phytic acid (binds minerals), oxalates (bind calcium), and lectins (may impair digestion). Cooking, soaking, and fermenting reduce anti-nutrients. In typical diets, anti-nutrients rarely cause deficiencies and may even have health benefits.
Examples
- Phytic acid in grains and legumes
- Oxalates in spinach
- Reduced by cooking/soaking