Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 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.

No abstract

No abstract

Polymeric proanthocyanidins were isolated from the bark of Hamamelis virginiana L. in yields of about 5 %. Fractionation yielded fractions with similar structures but different molecular weights with DP between 17-29 (thiolysis) and 11-20 (GPC). Polymers were composed predominantly of epicatechin and epigallocatechin as chain extension units at ratio of about 1.3:1. Terminal chain units were catechin (approximately 95 %) and gallocatechin (approximately 5 %). All chain extension units were completely galloylated at position O-3, while chain terminating units were not galloylated. Predominant interflavan linkages were 4 --> 8-bonds.

The antimutagenic activity of Hamamelis virginiana bark was examined in the Ames assay. A commercial tincture and a methanolic extract showed dose-dependent inhibitory effects on mutagenicity induced by 2-nitrofluorene. Tannin-free samples did not display any inhibition. Bioassay-guided fractionation resulted in the isolation of two active fractions which were shown to contain oligomeric, proanthocyanidins. They were capable of inhibiting the mutagenicity of selected nitroaromatic compounds. The mechanism of antimutagenic action was also studied. The proanthocyanidins did not act as bioantimutagens, but rather as direct-acting desmutagens. The antimutagenic effect increased with an increasing degree of polymerisation in the proanthocyanidins. The most active fraction consisted of catechin and gallocatechin oligomers with an average polymerisation degree of 9.2.