Tannins are polyphenolic compounds that can bind and precipitate proteins and are less likely to be absorbed. They can complex with starch, cellulose and minerals as well. Tannins are color – providing pigments and astringents.
Tannins include gallic acid, ellagic acid, pyrogallic acid, punicalagin, profistinidin. Condensed tannins are called proanthocyanidins. Hydrolysable tannins include gallotannins and ellagitannins.
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.
- Have anti-oxidative and cancer-preventing properties.
- Show antiviral, antibacterial and anthelmintic effects.
- May be useful in hereditary hemochromatosis by interfering with the absorption of iron.
Copyright© 2015 Canadian Academy of Sports Nutrition.