RT Journal Article
T1 Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibility
A1 Fraga Corral, María
A1 Otero Fuertes, Paz
A1 Cassani , Lucía
A1 Echave Alvarez, Javier
A1 García Oliveira, Paula
A1 Carpena Rodríguez, María
A1 Chamorro Rivo, Franklin Noel
A1 Santos Pires Lourenco Lopes, Catarina
A1 Prieto Lage, Miguel Ángel
A1 Simal Gándara, Jesús
K1 2301 Química Analítica
K1 5101.13 Medicina Tradicional
K1 3206 Ciencias de la Nutrición
AB Tannins 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.
PB Foods
SN 23048158
YR 2021
FD 2021-01-26
LK http://hdl.handle.net/11093/1946
UL http://hdl.handle.net/11093/1946
LA eng
NO Foods, 10(2): 251 (2021)
NO Xunta de Galicia | Ref. IN852A 2018/58
DS Investigo
RD 09-oct-2024