What are the attribute of amylase inhibitors?

This has been attributed to a number of reasons, Let us see how these inhibitors act. The inhibitor forms a complex with amylase, which in turn reduces starch digestion. Complex formation is influenced by pH, ionic strength, temperature, time of inactivation and inhibitor concentration. Other effects observed are pancreatic enlargement and hyperplasia. When starch digestibility is reduced and in case starch intake is limited, you may expect growth to be adversely influenced.

However, observations on animals provide conflicting data. It is possible that amylase inhibitors from different sources may have different effects due to pH sensitivity and sensitivity of the pancreas to different amylase inhibitors. In humans, slightly different effects have been observed e.g. diarrhoea, nausea and vomiting. It is noteworthy that these effects were observed after intake of 'starch blockers' which may not be pure amylase inhibitors and other antinutritional factors like lectins and protease inhibitors also caused some of these effects. Yet another category of food substances which are not conducive to good health include lectins and haemagglutinins. These terms may be relatively new to you. Let us understand some of their salient characteristic features.