Abstract

Plant raw materials are a key source of nutrients for humans and animals. However, their nutritional value is limited by the presence of anti-nutritional substances (antinutrients). This review systematizes the research on the chemical nature, functions, and reduction methods available for anti-nutritional compounds in food systems of plant origin.
The review covered Russian and foreign scientific articles in the public domain (Google Scholar) registered in PubMed, eLIBRARY.RU, and CyberLeninka in 2021–2026.
Anti-nutritional substances include enzyme inhibitors (proteases and α-amylase), phytic acid (phytates), lectins, tannins, and saponins. The publications under review feature such aspects as their chemical nature, sources, and dual physiological roles, including the negative impact on the bioavailability and digestibility of macro- and micronutrients. Some studies focus on their potential benefits, e.g., antioxidant, anti-inflammatory, and hypoglycemic properties in controlled concentrations. The review includes a comparative analysis of traditional methods (soaking, germination, fermentation, heat treatment) and innovative technologies (extrusion, ultrasound treatment, high hydrostatic pressure, pulsed electric field).
Combined processing technologies prove to be the most effective approach to reducing anti-nutritional factors in plant-based food systems while preserving their beneficial components.

Keywords

Anti-nutritional factors, plant raw materials, enzyme inhibitors, phytates, lectins, tannins, saponins, processing, nutritional value

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