Trypsin inhibitors are proteins that block the activity of the enzyme trypsin, which is essential for digesting proteins in the small intestine. These inhibitors are found in various plants, particularly in legumes and grains, and serve as a defense mechanism against pests and pathogens. In addition to their role in plant defense, trypsin inhibitors can impact human nutrition. When consumed in large amounts, they may interfere with protein digestion and nutrient absorption. However, cooking and processing methods, such as boiling or fermenting, can reduce their activity, making foods safer and more nutritious.