Tannins

Current knowledge of food sources, intake, bioavailability and biological effects

José Serrano, Riitta Puupponen-Pimiä, Andreas Dauer, Anna-Marja Aura, Fulgencio Saura-Calixto (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

333 Citations (Scopus)

Abstract

Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous-organic solvents, but a significant number of non-extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non-extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.
Original languageEnglish
Pages (from-to)S310 - S329
JournalMolecular Nutrition and Food Research
Volume53
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fingerprint

Tannins
Biological Availability
tannins
bioavailability
Eating
Hydrolyzable Tannins
Phaeophyta
Food and Beverages
Food
Proanthocyanidins
Phaeophyceae
Polymerization
diabetes mellitus
Solubility
food plants
proanthocyanidins
Small Intestine
Antiviral Agents
intestinal microorganisms
polymerization

Keywords

  • Bioavailability
  • diet
  • hydrolysable tannins
  • proanthocyanidins
  • tannins

Cite this

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title = "Tannins: Current knowledge of food sources, intake, bioavailability and biological effects",
abstract = "Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous-organic solvents, but a significant number of non-extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non-extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.",
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Tannins : Current knowledge of food sources, intake, bioavailability and biological effects. / Serrano, José; Puupponen-Pimiä, Riitta; Dauer, Andreas; Aura, Anna-Marja; Saura-Calixto, Fulgencio (Corresponding Author).

In: Molecular Nutrition and Food Research, Vol. 53, 2009, p. S310 - S329.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

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T2 - Current knowledge of food sources, intake, bioavailability and biological effects

AU - Serrano, José

AU - Puupponen-Pimiä, Riitta

AU - Dauer, Andreas

AU - Aura, Anna-Marja

AU - Saura-Calixto, Fulgencio

PY - 2009

Y1 - 2009

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