Tannins are naturally occurring protein-binding polyphenols that occur in many forage plants and which reduce nutritive value through inhibitory effects on ruminal and intestinal functions. Some animals have adapted to tannins through the synthesis of tannin-binding salivary proteins, the presence of tannin-resistant or tannin-degrading ruminal/intestinal microorganisms, or other potential adap...

Astringency is an important characteristic of red wine quality. The sensation is generally thought to be produced by the interaction of wine tannins with salivary proteins and the subsequent aggregation and precipitation of protein-tannin complexes. The importance of wine astringency for marketability has led to a wealth of research on the causes of astringency and how tannins impact the qualit...

Contributors: 1Resident, Department of Pediatrics, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; 2Resident, Department of Oral and Maxillofacial Surgery, Shahid Sadoughi University of Medical Sciences, Yazd, Iran; 3Resident, Department of Oral and Maxillofacial Surgery, Jondi Shapoor University of Medical Sciences, Ahvaz, Iran. Correspondence: Asayesh MA. Department of Oral and Ma...

In order to study the effects of tannins at histomorphological level, mice were either fed with three structurally different types of tannins (tannic acid, chestnut, and quebracho) or treated with isoproterenol, during 10 days. Acini of parotid and submandibular glands increased significantly, being the increase higher for parotid compared to submandibular glands, and higher in the quebracho co...

Alkaloids, tannins, saponins, steroids, terpenoids and flavonoids distribution in n-hexane and aqueousmethanolic extract of kalanchoe laciniata was assessed and compared. The present study was carried out to study the phytochemical constituents of Kalanchoe laciniata. Aqueous-methanol and n-hexane were the solvents used for the extraction of the plant. Phytochemical analysis was carried out on ...

Tannins are important to the quality of red wines, particularly to the color stability and the structure (body and mouthfeel) of the wine. They are also involved in complex wine aging reactions and thus are important to the aging potential of red wines. The source of tannins in wine is numerous, as they can come from the grapes themselves (skin, seeds, and stems) and/or the barrels the wines ar...

The aim of this work was the synthesis of silver nanoparticles using two types of tannins, hydrolysable and condensed, and comparing the properties of incurred colloids. Both tannins are powerful antioxidants (reductants) which differ in their chemical structure as well as certain properties, which influences the formation of silver particles as well as the composition and properties of the res...

The name ‘tannin’ is derived from the French ‘tanin’ (tanning substance) and is used for a range of natural polyphenols. Since ancient times it is known that certain organic substances have tanning properties and are able to tan animal skins to form leather. Prehistoric tribes already knew about the tanning of protective animal hides with brain material and the fat of the killed animals. Howeve...