Tannins: current knowledge of food sources, intake, bioavailability and biological effects.

摘要: Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which widely distributed in almost all plant foods beverages. Proanthocyanidins hydrolysable tannins the two major groups these bioactive compounds, but complex containing structural elements both specific marine brown algae have also been described. Most literature data on food refer only to oligomeric compounds that extracted aqueous-organic solvents, significant number non-extractable usually not mentioned literature. The biological effects depend their grade polymerisation solubility. Highly polymerised exhibit low bioaccessibility small intestine fermentability by colonic microflora. This review summarises new approach analysis extractable tannins, sources, storage processing tannin content bioavailability. Biological properties such as antioxidant, antimicrobial antiviral In addition, role diabetes mellitus has discussed.