Antinutrient

Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves.

Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc.

[2][3] Phytic acids are common in the hulls of nuts, seeds, and grains and of great importance in agriculture, animal nutrition, and in eutrophication, due to the mineral chelation and bound phosphates released into the environment.

They are found in plants such as broccoli, Brussels sprouts, cabbage, mustard greens, radishes, and cauliflower.

Coprine found in some edible mushrooms, for example the common inkcap, inhibits the aldehyde dehydrogenase, which is a part of the alcohol digestive system.

Excessive intake of dietary fiber can reduce the transit time through the intestines to such a degree that other nutrients cannot be absorbed.

[17] These compounds chelate metals such as iron and zinc and reduce the absorption of these nutrients,[18] and they also inhibit digestive enzymes and may also precipitate proteins.

[25] Such processing methods are widely used in societies where cereals and legumes form a major part of the diet.