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A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

Molecules
Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits.
Fernanda Cosme, Alfredo Aires, Teresa Pinto, Ivo Oliveira, Alice Vilela, Berta Gonçalves   +5 more
doaj   +2 more sources

Potential of Molecular Weight and Structure of Tannins to Reduce Methane Emissions from Ruminants: A Review

Animals, 2019
There is a need to reduce enteric methane (CH4) to ensure the environmental sustainability of ruminant production systems. Tannins are naturally found in both tropical and temperate plants, and have been shown to consistently decrease urinary nitrogen (N)
Isaac A. Aboagye, Karen A. Beauchemin
doaj   +2 more sources

Effect of chemical modifications of tannins on their antimicrobial and antibiofilm effect against Gram-negative and Gram-positive bacteria

Frontiers in Microbiology, 2023
Background Tannins have demonstrated antibacterial and antibiofilm activity, but there are still unknown aspects on how the chemical properties of tannins affect their biological properties.
Xabier Villanueva, Lili Zhen, J. N. Ares, Thijs Vackier, Heiko Lange, C. Crestini, H. Steenackers   +6 more
semanticscholar   +1 more source

Comparison of the Effects between Tannins Extracted from Different Natural Plants on Growth Performance, Antioxidant Capacity, Immunity, and Intestinal Flora of Broiler Chickens

Antioxidants, 2023
Simple Summary Tannins are widely found in natural plants and have a wide range of biological activities. Here, we compared the effects of different sources of tannins on broilers and found that tannins from different sources have their own unique ...
Songsong Liu, Kaijun Wang, Senzhu Lin, Zhidan Zhang, Ming-Ming Cheng, Shanshan Hu, Hong-Bin Hu, Jun Xiang, Fengming Chen, Gonghe Li, Hongbin Si   +10 more
semanticscholar   +1 more source

Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds–A Review

Preventive Nutrition and Food Science, 2022
Tannins, water-soluble phenolic compounds, have been reported to have the ability to form complexes with nutritionally important nutrients such as protein and mineral elements thereby making them unavailable for absorption and utilization.
M. Ojo
semanticscholar   +1 more source

By-Products of Agri-Food Industry as Tannin-Rich Sources: A Review of Tannins’ Biological Activities and Their Potential for Valorization

Foods, 2021
During recent decades, consumers have been continuously moving towards the substitution of synthetic ingredients of the food industry by natural products, obtained from vegetal, animal or microbial sources.
M. Fraga-Corral, P. Otero, J. Echave, P. García-Oliveira, M. Carpena, A. Jarboui, Bernabé Nuñez-Estevez, J. Simal-Gándara, M. Prieto   +8 more
semanticscholar   +1 more source

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Molecules, 2020
Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide ...
Susana Soares, Elsa Brandão, Carlos Guerreiro, S. Soares, N. Mateus, V. de Freitas   +5 more
semanticscholar   +1 more source

Effect of Gut Microbiota Biotransformation on Dietary Tannins and Human Health Implications

Microorganisms, 2021
Tannins represent a heterogeneous group of high-molecular-weight polyphenols that are ubiquitous among plant families, especially in cereals, as well as in many fruits and vegetables.
Ibrahim E. Sallam, Amr Abdelwareth, Heba Attia, R. Aziz, Masun Nabhan Homsi, M. von Bergen, M. Farag   +6 more
semanticscholar   +1 more source

Effects of condensed tannins on goats experimentally infected with Haemonchus contortus. [PDF]

, 2003
Although the use of tanniferous plants or condensed tannins as an alternative to anthelmintics to control gastrointestinal nematodes has been largely documented in sheep, studies remain scarce in goats.
C., GRISEZ, F., PREVOT, H., HOSTE, J.P., BERGEAUD, Ph., DORCHIES, V., PAOLINI   +5 more
core   +1 more source

Reduction of the formaldehyde content in leathers treated with formaldehyde resins by means of plant polyphenols [PDF]

, 2017
Formaldehyde has applications in many industrial processes, including synthesis of resins and syntans to be used in the retanning process of leather. When resins are employed, they can hydrolyse, releasing formaldehyde.
Cuadros Domènech, Sara, Font Vallès, Joaquim, Manich Bou, Albert M., Marsal Monge, Agustín   +3 more
core   +2 more sources