Antivitamins

Food Toxicology 2(2+0)
Lesson 17 : Toxicity of Nutrients

Antivitamins

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.

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Last modified: Thursday, 23 February 2012, 11:28 AM