Anti-nutrients are naturally occurring compounds in certain foods that can interfere with nutrient absorption. Common examples include phytates, which inhibit mineral uptake, and oxalates, which can affect calcium absorption. While they may have negative effects on nutrient bioavailability, many anti-nutritional factors are also found in foods that offer health benefits, such as legumes and whole grains. By employing food preparation techniques like soaking, fermenting, or cooking, the impacts of anti-nutrients can be minimized. A balanced diet can often offset their potential detrimental effects on health.