Millets do contain antioxidant components such as phytates, phenols, tannins, trypsin inhibitors, and dietary fiber. However, these components can sometimes act as "antinutrients" by binding to minerals, which may reduce their absorption. Specifically, tannins, which are naturally occurring polyphenolic compounds, have been linked to reduced protein digestibility as they form complexes with proteins and inhibit enzymes.
© 2023 - 2024 Millets News. All rights reserved.
