A substance that inhibits or counteracts the effects of a vitamin in the body.
From 'anti-' plus 'vitamin' (from Latin 'vita,' life, plus 'amin' from amine compounds). The term emerged with nutritional science in the early 20th century.
Some foods naturally contain antivitamins—like the compound in raw egg whites that blocks biotin absorption—which is why cooking certain foods actually makes their nutrients more available to your body.
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