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The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [ 2 ]
Plant defense against herbivory or host-plant resistance is a range of adaptations evolved by plants which improve their survival and reproduction by reducing the impact of herbivores. Many plants produce secondary metabolites , known as allelochemicals , that influence the behavior, growth, or survival of herbivores.
Tannins are major inhibitors of digestion and are polyphenolic compounds with large molecular weights. Lignin and cellulose are important structural elements in plants and are also usually highly indigestible. Tannins are also toxic against pathogenic fungi at natural concentrations in a variety of woody tissues. [1]
The tannin content of the unknown is then expressed as equivalents of the appropriate hydrolyzable or condensed tannin. [23] Some methods for quantification of total polyphenol content in vitro are based on colorimetric measurements. Some tests are relatively specific to polyphenols (for instance the Porter's assay).
Bark tissues make up by weight between 10 and 20% of woody vascular plants and consists of various biopolymers, tannins, lignin, suberin and polysaccharides. [35] Up to 40% of the bark tissue is made of lignin, which forms an important part of a plant, providing structural support by crosslinking between different polysaccharides, such as ...
Tannins are then released into the vacuole and stored inside as tannin accretions. They are responsible for synthesizing and producing condensed tannins and polyphenols . Tannosomes condense tannins in chlorophyllous organs, providing defenses against herbivores and pathogens, and protection against UV radiation.
Proanthocyanidins are a class of polyphenols found in many plants, such as cranberry, blueberry, and grape seeds. Chemically, they are oligomeric flavonoids. Many are oligomers of catechin and epicatechin and their gallic acid esters. More complex polyphenols, having the same polymeric building block, form the group of condensed tannins.
Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms. Fructan. Inulins diverse plants, e.g. topinambour, chicory. Lignin stones of fruits, vegetables (filaments of the garden bean), cereals. Pectins fruit skin (mainly apple and, quince), vegetables.