ANY FACTOR ANY COMPOUND PRESENT IN FOOD OR WHICH CAN BE HARMFUL TO HUMAN OR ANIMAL IF CONSUMED OR WHICH LOWERS THE NUTRITIONAL COMPOUND OF FOOD IS KNOWN AS ANTINUTRITIONAL FACTOR.
1- PROTEASE INHIBITOR:-
THESE INHIBIT ACTIVITY OF ANY PROTEOLYTIC ENZYME ESPECIALLY PEPSIN. THEY ARE COMMONLY FOUND IN SOYBEAN, PEANUTS AND BEANS. IF PROPER TREATMENT IS NOT GIVEN DISEASE OF AMINO ACIDS DEFICIENCY OCCURS CALLED PANCREATIC HYPERTROPHY FACTORS AFFECTING ACTIVITY OF PROTEASE INHIBITOR.
2- HEMAGLUTININ:-
ACT ON BLOOD AND CAUSE THE RBC TO CLUMP TOGETHER. THIS RESULTS IN HAEMOLYSIS. IT ALSO COMMONLY FOUND IN SOYBEAN. HEATING IS EFFECTIVE FOR DISTRUCTION.
3- GOITROGENIC SUBSTANCES:-
THIS IS PRESENT IN PLANT OF FAMILY CRUCIFERAE I.E; TURNIP, CABBAGE, CAULIFLOWER, SOYBEAN AND GROUNDNUT.
THIS CAUSE ENLARGEMENT OF THYROID GLAND. THESE MAKE Ig UNAVAILABLE. IT IS QUITE ACTIVE IN ROW SOYBEAN AND CUTICLE OF GROUNDNUT. HEATING IS EFFECTIVE FOR DESTRUCTION. CHEMICALLY IT IS PHENOLIC GLYCOSIDES.
4- GOSSYPOL:-
IT IS FOUND IN COTTON SEED. IT IS POLYPHENOLS IN NATURE AND IS HIGHLY TOXIC. IT IS A YELLOW PIGMENT FOUND IN OIL GLANDS OF COTTON SEEDS. IF GOSSYPOL IS IN FREE FORM IT BINDS WITH LYSINE TO FORM A COMPLEX WHICH IS TOXIC. IT CAN BE EXTRACTED FROM ISOPROPANOL OR ACETONE. IF NOT THEN IT IS VERY TOXIC IN NATURE.
5- LATHYROGEN:-
IT IS A FACTOR WHICH IS COMMONLY FOUND IN PULSES (KESARI DAAL OR LATHYRUS SATIVUS) WHICH IS USED BY POOR SECTION OF SOCIETY. IF THIS DAAL IS EATEN ON A LONG TERM BASIS WITHOUT PROPER PROCESSING THAN IT MAY CAUSE CRIPPLING AND PARALYSIS. THERE ARE 2 TYPES OFLATHYROGEN- NEUROLATHY WHICH AFFECT NERVOUS SYSTEM AND OSTEOLATHY WHICH AFFECT SKELETON SYSTEM (LONG BONES). FACTORS WHICH PREVENT THEIR ACTIVITY-
SOAKING OVERNIGHT AND THEN BOILING AT 30-40 DEGREE CELCIUS
ROASTING AT 150 DEGREE CELCIUS/ 20 MIN.
6- SAPONINS:-
FOUND INPULSES. THEY ARE CHEMICALLY TERPENOIDS, BITTER IN TASTE AND USED AS INSECT REPRESSOR. IF CONSUMED THEY CAN CAUSEHAEMOLYSIS OF RBC, INFLAMMATION OF GASTRO INTESTINAL TRACT AND THEY BIND WITH PROTEIN TO FORM A COMPLEX WHICH IS NOT USED BY BODY.
7- FAVISM:-
FOUND IN BROAD BEAN (FOUND IN USA AND WEST INDIES) OR VICIA FABA. IT CAUSES JAUNDICE AND ANAEMIA.
8- AFLATOXIN:-
THIS IS DUE TO ASPERGILLUS, COMMON IN GROUNDNUT BECAUSE SPORES ARE SMALL. FOUND IN PEANUT AND GROUNDNUT AND BLACT. SO OBSERVE CAREULLY BEFORE EATING.
9- PHYTASES:-
AVAILABLE IN ONLY PLANT FOOD. FIGHTING ACIDS FORM COMPLEX WITH CERTAIN MINERALS AS CALCIUM, MAGNESIUM, ZINC, IRON AND MAKES THEM UNAVAILABLE TO BODY.
10- FLATUS FACTOR:-
PRESENT IN ALL PULSES AND SOYBEAN, KISNEY BEAN AND URD DAL. THESE ARE NOT HYDROLYSED IN DIGESTIVE FOR ACT AND WHEN THEY REACH SMALL INTESTINE THE MICROFLORA OF SMALL INTESTINE FERMENTS THEM CAUSING GAS PRODUCTION. CHEMICALLY THESE ARE RAFFINOSE AND STACHYOSE.
1- PROTEASE INHIBITOR:-
THESE INHIBIT ACTIVITY OF ANY PROTEOLYTIC ENZYME ESPECIALLY PEPSIN. THEY ARE COMMONLY FOUND IN SOYBEAN, PEANUTS AND BEANS. IF PROPER TREATMENT IS NOT GIVEN DISEASE OF AMINO ACIDS DEFICIENCY OCCURS CALLED PANCREATIC HYPERTROPHY FACTORS AFFECTING ACTIVITY OF PROTEASE INHIBITOR.
2- HEMAGLUTININ:-
ACT ON BLOOD AND CAUSE THE RBC TO CLUMP TOGETHER. THIS RESULTS IN HAEMOLYSIS. IT ALSO COMMONLY FOUND IN SOYBEAN. HEATING IS EFFECTIVE FOR DISTRUCTION.
3- GOITROGENIC SUBSTANCES:-
THIS IS PRESENT IN PLANT OF FAMILY CRUCIFERAE I.E; TURNIP, CABBAGE, CAULIFLOWER, SOYBEAN AND GROUNDNUT.
THIS CAUSE ENLARGEMENT OF THYROID GLAND. THESE MAKE Ig UNAVAILABLE. IT IS QUITE ACTIVE IN ROW SOYBEAN AND CUTICLE OF GROUNDNUT. HEATING IS EFFECTIVE FOR DESTRUCTION. CHEMICALLY IT IS PHENOLIC GLYCOSIDES.
4- GOSSYPOL:-
IT IS FOUND IN COTTON SEED. IT IS POLYPHENOLS IN NATURE AND IS HIGHLY TOXIC. IT IS A YELLOW PIGMENT FOUND IN OIL GLANDS OF COTTON SEEDS. IF GOSSYPOL IS IN FREE FORM IT BINDS WITH LYSINE TO FORM A COMPLEX WHICH IS TOXIC. IT CAN BE EXTRACTED FROM ISOPROPANOL OR ACETONE. IF NOT THEN IT IS VERY TOXIC IN NATURE.
5- LATHYROGEN:-
IT IS A FACTOR WHICH IS COMMONLY FOUND IN PULSES (KESARI DAAL OR LATHYRUS SATIVUS) WHICH IS USED BY POOR SECTION OF SOCIETY. IF THIS DAAL IS EATEN ON A LONG TERM BASIS WITHOUT PROPER PROCESSING THAN IT MAY CAUSE CRIPPLING AND PARALYSIS. THERE ARE 2 TYPES OFLATHYROGEN- NEUROLATHY WHICH AFFECT NERVOUS SYSTEM AND OSTEOLATHY WHICH AFFECT SKELETON SYSTEM (LONG BONES). FACTORS WHICH PREVENT THEIR ACTIVITY-
SOAKING OVERNIGHT AND THEN BOILING AT 30-40 DEGREE CELCIUS
ROASTING AT 150 DEGREE CELCIUS/ 20 MIN.
6- SAPONINS:-
FOUND INPULSES. THEY ARE CHEMICALLY TERPENOIDS, BITTER IN TASTE AND USED AS INSECT REPRESSOR. IF CONSUMED THEY CAN CAUSEHAEMOLYSIS OF RBC, INFLAMMATION OF GASTRO INTESTINAL TRACT AND THEY BIND WITH PROTEIN TO FORM A COMPLEX WHICH IS NOT USED BY BODY.
7- FAVISM:-
FOUND IN BROAD BEAN (FOUND IN USA AND WEST INDIES) OR VICIA FABA. IT CAUSES JAUNDICE AND ANAEMIA.
8- AFLATOXIN:-
THIS IS DUE TO ASPERGILLUS, COMMON IN GROUNDNUT BECAUSE SPORES ARE SMALL. FOUND IN PEANUT AND GROUNDNUT AND BLACT. SO OBSERVE CAREULLY BEFORE EATING.
9- PHYTASES:-
AVAILABLE IN ONLY PLANT FOOD. FIGHTING ACIDS FORM COMPLEX WITH CERTAIN MINERALS AS CALCIUM, MAGNESIUM, ZINC, IRON AND MAKES THEM UNAVAILABLE TO BODY.
10- FLATUS FACTOR:-
PRESENT IN ALL PULSES AND SOYBEAN, KISNEY BEAN AND URD DAL. THESE ARE NOT HYDROLYSED IN DIGESTIVE FOR ACT AND WHEN THEY REACH SMALL INTESTINE THE MICROFLORA OF SMALL INTESTINE FERMENTS THEM CAUSING GAS PRODUCTION. CHEMICALLY THESE ARE RAFFINOSE AND STACHYOSE.
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