Trypsin inhibitors, antinutrients or bioactive compounds? A mini review

Trypsin inhibitors are proteins found in plant-based foods, mainly legumes and cereals. They have traditionally been described as anti-nutrients since their consumption leads to lower protein digestibility along with pancreatic hypertrophy. Given the problems which can arise, there various technologies used food processing help reduce trypsin safe levels. It has also that be related beneficial effects for human health. The present review seeks evaluate evidence about inhibitors’ health benefits both vitro vivo studies.