A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities
University of Trás-os-Montes and Alto Douro
Abstract
Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits. Known for their antioxidant, anti-inflammatory, and cardioprotective properties, tannins are associated with a reduced risk of chronic diseases such as cardiovascular disease, cancer, and diabetes. Their bioavailability and metabolism are influenced by factors such as polymerization, solubility, and interactions with the gut microbiota. Tannin-rich beverages, including tea, wine, fruit juices, and cider, offer a range of health-promoting effects, including antioxidant, cardioprotective, and antimicrobial…
Citation impact
- FWCI
- 67.18
- Percentile
- 100%
- References
- 222
Authors
6- FCFernanda CosmeCorresponding
University of Trás-os-Montes and Alto Douro
- AAAlfredo Aires
University of Trás-os-Montes and Alto Douro
- TPTeresa Pinto
University of Trás-os-Montes and Alto Douro
- IOIvo Oliveira
University of Trás-os-Montes and Alto Douro
- AVAlice Vilela
University of Trás-os-Montes and Alto Douro
Topics & keywords
- Food science
- Health benefits
- Polyphenol
- Proanthocyanidin
- Antioxidant
- Bioavailability
- Tannin
- Ripeness
- Zero hunger