Table 3.

Some physical processes for reducing antinutrients.

Physical processing	Comments
Heating or drying	• Heating at temperatures 40–80°C • Heating or drying prevents microbial growth also reduces chances of formations of aflatoxins
Boiling or brewing	• Mild boiling at low temperatures for around 15 min or brewing leads to higher sensory attributes with higher antioxidative potential
Fermentation	• Increases nutritional quality and reduced polyphenolic content
Genetic engineering	• Gene manipulation techniques can be a good technique to reduce antinutritional factors, however no work in tea or herbal has been reported