Nutrients Absorption
Inhibitor of Nutrients Absorption III
When ingested, these compounds hinder the absorption of carbohydrates and proteins.
The digestive system has enzymes called amylases that are responsible for breaking the chains of carbohydrates into simple links so they can be absorbed and enter the blood.
The wheat and pulses have these amylase inhibiting substances that cause so carbohydrates are absorbed less. This makes them suitable in the treatment of diabetes or obesity, although some of these inhibitory substances are destroyed by stomach enzymes.
The digestive system also has substances such as trypsin that breaks the chain of proteins called amino acids links diet, suitable for absorption and passage into the blood.
Soybeans, beans, peas, lentils, beans, etc., Antitrypsin have a factor that prevents the absorption of amino acids in dietary protein. But the substance is inactive when these foods are calientan.Otros foods such as cocoa, beans, bananas and nuts have substances called tannins, which combine with proteins and hinder the absorption of these.
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Inhibitor of Nutrients Absorption II
Dietary fiber has the same effect. Other vegetables in the cruciferous family such as mustard greens, turnips, radishes, cabbage, broccoli and oil seed rape, have substances called glucosinolates that are capable of generating isocyanates, which interfere with the metabolism of iodine in the diet can cause goiter disease if they are abused and not compensated by intake of other foods that provide iodine, like fish.
2. Substances that interfere with vitamins
Some vegetables such as carrots, squash, cabbage, tomatoes and melons have an enzyme called ascorbasa that transforms vitamin C to dehydroascorbic acid which has no such capacity as vitamin C. Blanching of these foods destroys this enzyme and prevents the destruction of vitamin C.
3. Substances that alter the absorption of proteins
Other foods such as legumes, cereals and tubers have substances act on the ground to defend it from attacks by insects and microorganisms.
Inhibitor of Nutrients Absorption I
Did you know that the composition of certain foods are substances capable of interfering with the absorption of nutritional elements necessary for the body?
That the amount of calcium, iron, vitamins and protein you take with some food not used at all in the company of other foods?
1. Substances that alter the absorption of minerals
Some vegetables such as spinach, beet greens, parsley, celery and fruits such as strawberries and raspberries, including cocoa and tea have excellent nutrition with vitamins and antioxidants but they also have a substance, oxalic acid and its salts, which precipitates of the calcium we take with the diet, thereby reducing its absorption by the body.
This is no risk to human health, but should know and not to abuse these foods without offset higher intakes of foods that provide calcium as milk, yogurt or cheese.
Cereals, pulses and oilseeds have a substance called phytic acid and phytase that hinder the absorption of calcium, copper, zinc, magnesium and iron by the intestinal mucosa.