Anti-nutritive properties

Several microbial species (in particular fungi) produce phytases (EC 3.1.3.8). The incorporation of suitable, microbially derived phytases in the diet can confer the ability to digest phytic acid on the recipient animals. This would have a threefold beneficial effect the anti-nutritional properties of phytic acid would be destroyed a lesser requirement for feed supplementation with inorganic phosphorous wottld exist and reduced phosphate levels would be present in the faeces. Several trials have confirmed that the inclusion of phytase in animal feed promotes at least some of these effects. However, the enzyme is not yet used in many cormtries. This may be explained, in part, by the fact that most microbial species only produce low levels of phytase activity which, obviously, has an effect on the cost of the finished product. It seems likely that widespread utilization of phytase within the industry will only be made possible by the production of this enzyme from recombinant sottrces, and at least two major enzyme companies are marketing such an enzyme for a nttmber of years now. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

Interactions between tannins and proteins have been extensively studied (Hager-man 1989 Haslam and Lilley 1988 Haslam et al. 1992), owing to their role in haze formation, astringency perception, and nutritional and anti-nutritional effects resulting from inhibition of various enzymes and reduction of dietary protein digestion. Other effects include reduced adsorption of /3-casein at the air-liquid interface in the presence of epigallocatechin gallate with potential consequences on foam properties (Sausse et al. 2003). 

The impact of plant products on the metabolism of synthetic dmgs results from the inhibition or activation of cytochrome P-450 (CYP) enzymes. Evaluation of the potential activation of CYP by administration of natural plant products or dietary supplements is important for prediction of interactions between their components and dmgs. Therefore, attention is directed to research on the impact of products available on the food market known as natural non-nutritive substances on dmg absorption. Non-nutritive dietary components are mainly secondary plant metabolites, which include, among others, phenolic compounds such as phenolic acids and flavonoids. The health effects of non-nutritive substances are not yet known. So far, there is no answer on the extent to which they are absorbed and metabolized by the body, and there is no information on the permitted daily intake for these compounds. This information is particularly important because certain non-nutritive natural substances are simultaneously considered to be anti-nutritional factors, mainly because they inhibit digestion and reduce the bioavailability of nutrients or dmgs. It is also possible that they form undesirable interactions with dmgs. The positive health effects of non-nutritive natural substances are not only attributed to their antioxidant properties. These substances are involved in various metabolic... 

The available information on the nutritional properties of individual DFA isomers is limited to those representatives that can be produced by biotechnological processes, that is compounds 1 (DFA III), 10 (DFA I), and 15 (DFA IV). While the potential of DFAs as functional foods was soon realized, the initial reports of otherwise relevant results on their nutritional properties were included only in patents or published in national Japanese journals which are not always accessible. In all cases they are rated as low-caloric sweeteners DAF III, for instance, has half the sweetness of sucrose and is chemically highly stable, with lower degradability and Maillard reactivity under acidic conditions than sucrose [93]. Anticariogenic and anti-tooth decaying effects have also been claimed. Moreover, these DFAs promote in vitro growth of bifidobacteria. 

Eijkman, to travel to Indonesia to investigate the problem. Working in Java, he showed within 6 years that beriberi was a nutritional problem and that a paralytic condition closely resembling the polyneuritic symptoms of beriberi could be produced in chickens by feeding them both stale and freshly cooked polished rice. However, it was Funk in 1911 who first reported the isolation of a vital amine from rice polishings that had anti-beriberi properties. Funk was the first person to coin the word vitamine as a substance essential for life. The structure and synthesis of thiamin were reported in 1936. 

The red microalga genus Porphyridium is a source of biochemicals possessing nutritional and therapeutic values. The biochemicals include polysaccharides that have anti-inflammatory and antiviral properties, long-chain polyunsaturated fatty acids, carotenoids such as zeaxanthin, and fluorescent phycobiliproteins. 

MNPs, which have been used as template to develop therapeutic drugs. MNPs isolated from invertebrates have shown wide range of therapeutic properties including antimicrobial, antioxidant, antihypertensive, anticoagulant, anticancer, anti-inflammatory, wound healing and immune modulator, and other medicinal effects.Therefore, marine invertebrates are rich sources of chemical diversity and health benefits for developing drug candidates, cosmetics, nutritional supplements, and molecular probes that can be supported to increase the healthy life span of human. 

Given the phytochemical complexity of figs, this fruit is a treasure trove for basic research. Currently, there are potential applications for figs and its extracts against cancer, microbial and viral infections, pain, skin diseases, sun exposure, cardiovascular and digestive disorders, metabolic syndrome, and nutritional deficiencies, to cite only a partial list. As many of these diseases could have a common origin from inflammatory mechanisms, recent research on the potential health properties of figs has focused on their antioxidant and anti-inflammatory effects. 

Several plant parts have interesting anti-oxidant, anti-viral and antiinflammatory properties, and baobab has been used extensively since ancient times in traditional medicine. However, for baobab, the nutritional and medicinal data are widely scattered and research is fragmentary. 

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