Toxins and anti-nutrients

Food can naturally contain toxins that in large quantities can be harmful for the body. It is therefore important to know about potential toxins.

Anti-nutritional factors:

• Protease inhibitors inhibit the activity of trypsin, chemotropism and other proteases. They are found in legumes such as beans and peas, but also in cereals, potatoes, and other products. Their presence results in impaired growth and poor food utilization.
• Amylase inhibitors have a similar activity against amylases. Amylases are important in breaking down the structure of carbohydrates; they hydrolyze sugar and starches. Ultimately improving digestion of carbohydrates.
• Lectins or humagglutinins are glycoprotein mainly found in legumes: beans, peas, lentils. Their presence results in poor food utilization and impaired growth.
• Glucosinolates are found in cabbage and related species. Effects upon the thyroid function have been demonstrated.
• Saponins are found in soybeans, peanuts, sugar beets and others. Toxic effect have been shown. 
• Gossypol is particularly important in cottonseed. Several toxic effects have been demonstrated. 
• Phytic acid occurs in several vegetable products. Its presence may affect bioavailability of minerals.

Toxins:

• Cyanogens are found in cassava, linseed, peas, beans and other products. They may cause food poisoning.
• Mycotoxins are very divers in chemical structure and in the characteristics of the toxins they produce. These toxins include the aflatoxins, the tricothecenes, the fumonisins, zearalenone, moniliformin and fusaric acid
• Phytotoxins (solanine, etc).