
	Asian Journal of Plant Sciences
	Year: 2010 \| Volume: 9 \| Issue: 4 \| Page No.: 209-214 DOI: 10.3923/ajps.2010.209.214

Potential of Tannnins: A Review

Archana A. Bele, Varsha M. Jadhav and V.J. Kadam

Abstract: Traditional systems of medicine like ayurvedic system have major treatment across globe. Tannins play an important role and has wide applications. Tanninsare water-soluble polyphenols that are present in many plant foods. They have been reported to be responsible for decreases in feed intake, growth rate, feed efficiency, net metabolizable energy and protein digestibility in experimental animals. Therefore, foods rich in tannins are considered to be of low nutritional value. However, recent findings indicate that the major effect of tannins was not due to their inhibition on food consumption or digestion but rather the decreased efficiency in converting the absorbed nutrients to new body substances. The anticarcinogenic and antimutagenic potentials of tannins may be related to their antioxidative property, which is important in protecting cellular oxidative damage, including lipid peroxidaton. The antimicrobial activities of tannins are well documented. The growth of many fungi, yeasts, bacteria and viruses was inhibited by tannins. We have also found that tannic acid and propyl gallate, but not gallic acid, were inhibitory to foodborne bacteria, aquatic bacteria and off-flavor-producing microorganisms. Their antimicrobial properties seemed to be associated with the hydrolysis of ester linkage between gallic acid and polyols hydrolyzed after ripening of many edible fruits. Tannins in these fruits thus serve as a natural defense mechanism against microbial infections. Tannins have also been reported to exert other physiological effects, such as to accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, produce liver necrosis and modulate immunoresponses.

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How to cite this article:

Archana A. Bele, Varsha M. Jadhav and V.J. Kadam, 2010. Potential of Tannnins: A Review. Asian Journal of Plant Sciences, 9: 209-214.

DOI: 10.3923/ajps.2010.209.214

URL: https://scialert.net/abstract/?doi=ajps.2010.209.214

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