articleTop 10% cited
Tannins are Astringent
Journal of Pharmacognosy and Phytochemistry · 2012 · Vol. 1(3) · pp. 45–50
Abstract
Tannins are obtained upon the decomposition of vegetation. They will generally be found in surface water supplies or shallow wells. Although these compounds are not a health risk, they are aesthetically displeasing. Tannins are difficult to remove from water. Tannins can cause a yellow to brown cast in water and may also affect a taste and odour.
Tannin, Tannase and Anticancer ActivitiesNuts composition and effectsPlant biochemistry and biosynthesisAstringentTasteTanninVegetation (pathology)Affect (linguistics)ChemistryEnvironmental scienceFood sciencePsychologyMedicine
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222
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21
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References
Antibacterial action of several tannins against Staphylococcus aureus
Journal of Antimicrobial Chemotherapy · 2001 · 797 citations
Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages
British Journal Of Nutrition · 1999 · 474 citations
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