Antivitamins are substances that inactivate or destroy vitamins or inhibit the activity of a vitamin in a metabolic reaction and increase an individual’s need for vitamins.
For example, ascorbic acid oxidase, an enzyme found in fruits and vegetables, can oxidize ascorbic acid. Hence, fresh juices lose 50% of the vitamin in less than 1 h. Raw fish contains thiaminase, which has antivitamin properties which destroys the vitamin. Also, it is known that tannins found in plants destroy thiamin. Mushrooms contain vitamin B6 antagonists. Avidin, a heat-sensitive compound found in egg gg white, forms a complex with biotin.
Last modified: Thursday, 23 February 2012, 11:28 AM