Antioxidant and Health-Related Effects of Tannins: From Agri-Food By-Products to Human and Animal Health

Agri-food by-products are increasingly recognized as valuable sources of tannins, whose antioxidant properties represent the primary driver of their biological activity across human and animal health. The strong redox-modulating capacity of condensed and hydrolysable tannins provides a unifying mechanistic explanation for their effects on inflammation, metabolism, gut integrity and neuroprotection.

This narrative review synthesizes evidence obtained through a structured literature search across major databases, selecting studies that investigated antioxidant mechanisms of tannin-rich matrices from plant- and processing-derived residues.