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Tannins:

Tannins are polyphenolic compounds that can bind and precipitate proteins Tannins 1  Canadian Academy of Sports Nutrition.www.caasn.comand are less likely to be absorbed. They can complex with starch, cellulose and minerals as well. Tannins are color – providing pigments and astringents.

Subtypes:

 

Tannins include gallic acid, ellagic acid, pyrogallic acid, punicalagin, profistinidin. Condensed tannins are called proanthocyanidins. Hydrolysable tannins include gallotannins and ellagitannins.

Food Sources:

 

Fruits: blueberries, loganberry, chokeberry, cranberry, grapes, persimmon, pomegranate, quince, and strawberries.

Vegetables: avocado, eggplant, and parsnip.

Others: legumes, nuts (especially hazelnuts, walnuts, and pecans), tea, and wine.

Health Benefits:

 

  1. Have anti-oxidative and cancer-preventing properties.
  2. Show antiviral, antibacterial and anthelmintic effects.
  3. May be useful in hereditary hemochromatosis by interfering with the absorption of iron.

 

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