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Antinutritional factors are compounds derived from the secondary plants' metabolism, present in an extensive variety of plant origin foods. The objective of this work was to investigate the different antinutritional factors, especially hydrocyanic acid, phytic acid and oxalic acid, present in our daily food, the consequences of high ingestion of this acids and the methods of reducing these antinutrients in the preparation of foods such as towing, germination, cooking, slicing, maceration, grinding, grating, fermentation, malting, milling, drying and roasting. The methodology used was literature review. From this review, it is concluded that both hydrocyanic acid and phytic acid can be reduced in food by processes used in both domestic and industrial preparation and that the best way of reducing insoluble oxalic acid is by avoiding or minimizing the consumption of food containing it.

Fatores antinutricionais na alimentação humana