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dc.contributor.authorFraga Corral, María 
dc.contributor.authorOtero Fuertes, Paz 
dc.contributor.authorCassani , Lucía 
dc.contributor.authorEchave Alvarez, Javier 
dc.contributor.authorGarcía Oliveira, Paula 
dc.contributor.authorCarpena Rodríguez, María 
dc.contributor.authorChamorro Rivo, Franklin Noel 
dc.contributor.authorSantos Pires Lourenco Lopes, Catarina 
dc.contributor.authorPrieto Lage, Miguel Ángel 
dc.contributor.authorSimal Gándara, Jesús 
dc.date.accessioned2021-04-13T09:37:29Z
dc.date.available2021-04-13T09:37:29Z
dc.date.issued2021-01-26
dc.identifier.citationFoods, 10(2): 251 (2021)spa
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/11093/1946
dc.description.abstractTannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers’ demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer’s acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.en
dc.description.sponsorshipXunta de Galicia | Ref. IN852A 2018/58spa
dc.description.sponsorshipXunta de Galicia | Ref. ED431F 2020/12spa
dc.description.sponsorshipEuropean Commission | Ref. UP4HEALTH (H2020-BBIJTI- 2019), n. 888003spa
dc.description.sponsorshipEuropean Commission | Ref. ERA-NET ERA-HDHL (n. 696295)spa
dc.description.sponsorshipMinisterio de Ciencia e Innovación | RYC-2017-22891
dc.description.sponsorshipMinisterio de Ciencia e Innovación | IJCI-2016-27774
dc.description.sponsorshipXunta de Galicia | ED481B-2019/096
dc.description.sponsorshipXunta de Galicia | ED481A-2019/295
dc.language.isoengspa
dc.publisherFoodsspa
dc.rightsAttribution 4.0 International
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.titleTraditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibilityen
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/foods10020251
dc.identifier.editorhttps://www.mdpi.com/2304-8158/10/2/251spa
dc.publisher.departamentoQuímica analítica e alimentariaspa
dc.publisher.grupoinvestigacionInvestigacións Agrarias e Alimentariasspa
dc.subject.unesco2301 Química Analíticaspa
dc.subject.unesco5101.13 Medicina Tradicionalspa
dc.subject.unesco3206 Ciencias de la Nutriciónspa
dc.date.updated2021-04-09T11:45:26Z
dc.computerCitationpub_title=Foods|volume=10|journal_number=2|start_pag=251|end_pag=spa


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