Tag: Condensed tannins

According to a 2023 review, blueberries are rich in various phenolic compounds, including anthocyanins and tannins. These tannins, a type of polyphenol, are responsible for the slightly bitter, astringent taste that can be detected in fresh blueberries and other berry fruits.

Tannins are phenolic compounds produced by plants, serving as a defense mechanism against herbivores and pathogens. This widespread presence means that while many plants contain them, some species have notably higher concentrations than others. This guide explores which plants have the most tannins, detailing their sources and the specific plant parts rich in these compounds.

Tannins are naturally occurring polyphenolic compounds in plants, with condensed tannins (proanthocyanidins) being the most abundant. Found in a wide range of foods and beverages, these compounds are known for contributing astringency and bitterness and offering various health benefits. This article explores the primary types and sources of tannins found in nature and our diet.

Over 8,000 types of tannins have been detected in the plant kingdom, playing crucial roles in defense and metabolism. Many are released from leaves, but the quantity and type vary significantly depending on the species and environmental factors, leading to the question: which leaves release tannins?

Proanthocyanidins are the second most abundant class of phenolic compounds in the human diet, surpassed only by lignin. Known also as condensed tannins, these potent flavonoid antioxidants are responsible for protecting plants from environmental stressors and offer a wide range of benefits for human health.