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

摘要：

豆类中存在单宁、植酸、蛋白酶抑制剂等抗营养因子.长期以来,它们被看作阻碍膳食营养吸收和影响身体健康的不利因素.近期营养和流行病学研究表明,豆类的摄入与一些慢性病的发生呈现负相关性,这可能与其含有的抗营养因素有关.研究证明,某些抗营养因素具有抗氧化、抗肿瘤和控制血糖等活性,从而帮助机体预防各种慢性疾病.本文综述了豆类中几种抗营养因子的主要保健作用及其在膳食中的安全性,以及对于预防慢性疾病和癌症的意义.

关键词: 豆类 抗营养因子 癌症 慢性疾病