关键词: 豆类 抗营养因子 癌症 慢性疾病

Abstract:

The anti-nutritional factors in legumes such as tannins, phytic acid, protease inhibitors, were traditionally considered as dis-advantageous food components. However, recent researches on nutrition and epidemiology have indicated that intake of legumes may have negative association with chronic diseases, and this may be partly related to the anti-nutritional factors. Some factors were proved to be health-promoting substances at appropriate intake levels. Their health care functions include anti-oxidative activity, anti-tumor effect and blood sugar control, which may contribute to chronic diseases prevention. This paper summarizes major health care functions of several anti-nutritional factors of legumes, and their safeness in daily food, as well as their significance in preventing chronic diseases and cancer.

Key words: legumes, anti-nutritional factors, cancer chronic diseases