Other anti-nutrient factors inherent to lentils are trypsin inhibitor (TI), which inhibits proteolytic activity of the digestive enzyme trypsin and hence reduces amino acid availability, and
condensed tannins, which cross-link with vitamins, minerals, carbohydrates, and protein, and specifically render lysine or methionine unavailable (Vidal - Valverde et al., 1994).
In this study on Turkish hazelnut varieties, roasting led to huge losses in total phenolics (~ 66.3 %), ORAC values (~ 41.6 %),
condensed tannins (~ 75.2 %) and phenolic acids (~ 42.7 %).
(S.D. Ramaiya et al., 2014), however an infusion of Passiflora edulis was shown to have higher levels of TPs (total phenolics), and CTs (
condensed tannins) than hydroalcoholic extracts [6], and even still, hydroalcoholic extracts of P. edulis had higher levels of TFs (total flavonoids)[6].
Some fruits contain much greater amounts of proanthocyanidins (
condensed tannins) than others: http://jn.nutrition.org/content/134/3/613/T1.expansion.html
Proanthocyanidins are
condensed tannins.