Contradictory dual role of antinutrients in nutrient inhibition and anti-aging: A comprehensive review on health benefits, processing techniques, and dietary strategies

Background Antinutritional factors (antinutrients) are bioactive compounds in plant-derived foods that can impair nutrient absorption and reduce the bioavailability of proteins, carbohydrates, and essential minerals. Major representatives include phytates, oxalates, lectins, tannins, saponins, and enzyme inhibitors, which are associated with adverse nutritional outcomes through interference with nutrient uptake. Scope and approach Recent studies reveal that antinutrients also possess bioactive properties with potential benefits for aging and longevity. This review assesses their dual role, considering both their inhibitory effects on nutrient utilization and their emerging therapeutic potential, and discusses dietary strategies and processing techniques that minimize risks while enhancing health-promoting properties. Key findings and conclusions Aging is driven by oxidative stress, inflammation, mitochondrial dysfunction, and cellular senescence, all of which contribute to cancer, cardiovascular disease, and neurodegeneration. Antinutrients may counteract these processes via antioxidant, anti-inflammatory, and autophagy-modulating actions. For instance, phytates protect against oxidative damage, saponins support mitochondrial function, and processing methods such as fermentation, soaking, and germination can reduce harmful effects while preserving bioactivity. Understanding these interactions highlights opportunities to harness antinutrients as functional compounds to promote healthy aging and extend healthspan.