Polyphenolic compounds with molecular weights of around 500-3000 daltons and containing enough hydroxyl groups (1-2 per 100 MW) for effective cross linking of other compounds (ASTRINGENTS). The two main types are HYDROLYZABLE TANNINS and CONDENSED TANNINS. Historically, the term has applied to many compounds and plant extracts able to render skin COLLAGEN impervious to degradation. The word tannin derives from the Celtic word for OAK TREE which was used for leather processing.
Polymeric derivatives of GALLIC ACID that are esters of a sugar.
Dimers and oligomers of flavan-3-ol units (CATECHIN analogs) linked mainly through C4 to C8 bonds to leucoanthocyanidins. They are structurally similar to ANTHOCYANINS but are the result of a different fork in biosynthetic pathways.
Agents, usually topical, that cause the contraction of tissues for the control of bleeding or secretions.
A plant genus of the family FABACEAE. The gums and tanning agents obtained from Acacia are called GUM ARABIC. The common name of catechu is more often used for Areca catechu (ARECA).
Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.
A plant family of the order Fagales subclass Hamamelidae, class Magnoliopsida.
The sumac plant family in the order Sapindales, subclass Rosidae, class Magnoliopsida. They are tropical and subtropical trees, shrubs, and woody vines that have resin ducts in the bark. The sap of many of the species is irritating to the skin.
A plant genus of the family COMBRETACEAE. Members contain arjunin, an ellagitannin (TANNINS).
A plant genus of the family BETULACEAE known for the edible nuts.
A condition of BRONCHOCONSTRICTION resulting from hypersensitive reaction to inhaled dust during the initial processing of cotton, flax, or hemp in the textile industry. Symptoms include wheezing and tightness in the chest.
Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.
The outer layer of the woody parts of plants.
A colorless or slightly yellow crystalline compound obtained from nutgalls. It is used in photography, pharmaceuticals, and as an analytical reagent.
A plant genus of the family EBENACEAE, order Ebenales, subclass Dilleniidae, class Magnoliopsida best known for the edible fruit and the antibacterial activity and compounds of the wood.
Protein domains that are enriched in PROLINE. The cyclical nature of proline causes the peptide bonds it forms to have a limited degree of conformational mobility. Therefore the presence of multiple prolines in close proximity to each other can convey a distinct conformational arrangement to a peptide chain.
Plants whose roots, leaves, seeds, bark, or other constituent parts possess therapeutic, tonic, purgative, curative or other pharmacologic attributes, when administered to man or animals.

Isolation and characterization of proteolytic ruminal bacteria from sheep and goats fed the tannin-containing shrub legume Calliandra calothyrsus. (1/338)

Tannins in forages complex with protein and reduce the availability of nitrogen to ruminants. Ruminal bacteria that ferment protein or peptides in the presence of tannins may benefit digestion of these diets. Bacteria from the rumina of sheep and goats fed Calliandra calothyrsus (3.6% N and 6% condensed tannin) were isolated on proteinaceous agar medium overlaid with either condensed (calliandra tannin) or hydrolyzable (tannic acid) tannin. Fifteen genotypes were identified, based on 16S ribosomal DNA-restriction fragment length polymorphism analysis, and all were proteolytic and fermented peptides to ammonia. Ten of the isolates grew to high optical density (OD) on carbohydrates (glucose, cellobiose, xylose, xylan, starch, and maltose), while the other isolates did not utilize or had low growth on these substrates. In pure culture, representative isolates were unable to ferment protein that was present in calliandra or had been complexed with tannin. One isolate, Lp1284, had high protease activity (80 U), a high specific growth rate (0.28), and a high rate of ammonia production (734 nmol/min/ml/OD unit) on Casamino Acids and Trypticase Peptone. Phylogenetic analysis of the 16S ribosomal DNA sequence showed that Lp1284 was related (97. 6%) to Clostridium botulinum NCTC 7273. Purified plant protein and casein also supported growth of Lp1284 and were fermented to ammonia. This is the first report of a proteolytic, ammonia-hyperproducing bacterium from the rumen. In conclusion, a diverse group of proteolytic and peptidolytic bacteria were present in the rumen, but the isolates could not digest protein that was complexed with condensed tannin.  (+info)

Antimutagenicity of the purple pigment, hordeumin, from uncooked barley bran-fermented broth. (2/338)

The novel purple pigment hordeumin, an anthocyanin-tannin pigment, was produced from barley bran-fermented broth. The mutagenicity or antimutagenicity of hordeumin was investigated according to the Ames method, an indication of the safety of food, using Salmonella typhimurium TA98. Despite the presence of S-9 mix, hordeumin was not mutagenic. On the other hand, hordeumin effectively decreased a reverse mutation from Trp-P-1, Trp-P-2, IQ, and B[a]P. Furthermore, hordeumin also decreased the reverse mutation from dimethyl sulfoxide extracts of grilled beef.  (+info)

Polyethylene glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality. (3/338)

We conducted an experiment to evaluate the effects that a diet containing condensed tannins with and without polyethylene glycol (PEG) has on lamb growth and meat quality. Twenty-three male Comisana lambs were introduced to the three experimental diets between 45 and 50 d of age. Eight were given a diet containing 56% of Ceratonia siliqua (carob) pulp (tannin group), another eight received the same diet with a supplement of 40 g of PEG for each kilogram of diet (PEG group), and the remaining seven lambs were given a conventional maize-based diet (maize group). Voluntary feed intake and live weights were measured until slaughter at 105 d of age, and digestibility measurements were undertaken toward the end of the feeding trial. Carcass yield, meat quality characteristics, and a taste panel evaluation were conducted. The tannin-based diet contained 2.5% condensed tannins (DM basis), and lambs given this diet had lower growth rates and poorer feed efficiencies (P < .01) compared with the other treatment groups. Daily gain was similar between the maize and PEG lambs, although the efficiency of feed conversion was highest in the maize group. The digestibility of DM, N, and fiber was reduced (P < .05) by the condensed tannins. Lambs fed the tannin diet had a lower carcass yield (P < .05) and had less fat (P < .05), and the meat had a higher ultimate pH (P < .01) than those given the PEG or maize diets. Condensed tannins affected meat color, which was lighter (L*) than meat from lambs given the PEG-containing diet (P < .01). Sensory evaluation showed that panelists preferred meat from lambs receiving PEG and maize treatments compared with those receiving the tannin diet, and this could be related to differences in meat ultimate pH and carcass fatness. These results show that condensed tannins from carob pulp are very detrimental to feed digestibility and lamb performance. Inclusion of 40 g of PEG/kg diet eliminated the effects of condensed tannins so that lamb performance and meat quality were similar to lambs given a maize-based diet.  (+info)

Papillibacter cinnamivorans gen. nov., sp. nov., a cinnamate-transforming bacterium from a shea cake digester. (4/338)

A new, strictly anaerobic, Gram-positive, non-sporulating, mesophilic bacterium, designated strain CIN1T (T=type strain) was isolated from an anaerobic digester fed with shea cake rich in tannins and aromatic compounds. Cells of strain CIN1T were rod-shaped, had characteristically pointed ends (1.3-3.0 x 0.5-0.6 microm) and occurred singly, in pairs and sometimes in chains of up to six. The pH range for growth was 6.9-8.5 and the temperature growth range was 15-40 degrees C. Optimum growth occurred with yeast extract and cinnamate at 37 degrees C and a pH of 7.5. The isolate transformed cinnamate by degrading the aliphatic side chain to produce acetate and benzoate rather than by aromatic ring cleavage or demethoxylation. The position of the methoxyl group appears to be important in the degradation of the aliphatic side chain of cinnamate; consequently, 3-methoxycinnamate and 4-methoxycinnamate, but not 2-methoxycinnamate, are transformed to produce acetate and methoxybenzoates, namely 3-methoxybenzoate and 4-methoxybenzoate, respectively. Crotonate is degraded to acetate and butyrate. The G+C content of the DNA is 56 mol%. Phylogenetic analysis of the 16S rRNA gene of strain CIN1T indicated that it was a member of the low-G+C-containing Gram-positive branch with a specific relationship to Sporobacter termitidis (sequence identity of 88%). The phylogenetic results concur with the phenotypic data which reveals that the isolate is a novel bacterium and, based on these findings, strain CIN1T (= DSM 12816T = ATCC 700879T) has been designated Papillibacter cinnamivorans gen. nov., sp. nov.  (+info)

Preferences for foods varying in macronutrients and tannins by lambs supplemented with polyethylene glycol. (5/338)

Supplemental polyethylene glycol (PEG) increases intake when animals eat foods high in tannins, but little is known about how PEG affects preference for foods that vary in concentrations of macronutrients and tannin. We investigated how varying macronutrients and tannins (commercially available extracts from quebracho trees) affected food intake, and we assessed the degree to which PEG (MW 3350) affected intake of tannin-rich foods by sheep. From 0715 to 1800 daily, lambs were offered diets that varied in concentrations of macronutrients: high energy/low protein (75% barley/25% alfalfa), medium energy/medium protein (35% barley/65% alfalfa), and low energy/high protein (100% alfalfa). Preference for these diets was determined in the absence of tannin, and then, in Trials 1 to 3, tannin was added in increasing concentrations (from 5 to 20%) to the diets with high and medium levels of energy. In Trial 4, tannin (10%) also was added to the low-energy diet. Lambs were supplemented with either 50 g of PEG mixed with 50 g of ground barley or 50 g of ground barley alone from 0700 to 1715 daily; lambs always consumed all of these supplements. In the absence of added tannins, all lambs preferred high energy/low protein > medium energy/medium protein > low energy/high protein. As tannin levels increased, preference for the high- and medium-energy foods decreased, and all lambs preferred foods that were lower in tannins and higher in protein. Lambs supplemented with PEG ate more macronutrients and tannins than unsupplemented lambs, and the effect became increasingly apparent as tannin levels increased from Trials 1 to 4. We conclude that the effectiveness of supplemental PEG may be low if alternative forages are equal or superior in nutritional quality and contain fewer metabolites with adverse effects. In such cases, animals would likely prefer alternatives to high-tannin foods.  (+info)

Detection of virus-specific antibody-forming cells of mice immunized with Newcastle disease virus. (6/338)

The hemolytic plaque assay was adapted to the detection of antibodies to Newcastle disease virus (NDV) in an in vivo, an in vitro system, and a combined in vivo-in vitro system. Several conditions were tested for coupling of sheep erythrocytes to NDV and for the kinetics of plaque formation in the in vivo and in vitro systems. The one set of conditions which provided the best responses is presented. The effect of multiple injections of NDV into mice on plaque formation was optimized.  (+info)

Manipulation of the phenolic chemistry of willows by gall-inducing sawflies. (7/338)

The ability to induce galls on plants has evolved independently in many insect orders, but the adaptive significance and evolutionary consequences of gall induction are still largely unknown. We studied these questions by analyzing the concentrations of various plant defense compounds in willow leaves and sawfly galls. We found that the galls are probably nutritionally beneficial for the sawfly larvae, because the concentrations of most defensive phenolics are substantially lower in gall interiors than in leaves. More importantly, changes in chemistry occur in a similar coordinated pattern in all studied willow species, which suggests that the insects control the phenolic biosynthesis in their hosts. The resulting convergence of the chemical properties of the galls both within and between host species indicates that the role of plant chemistry in the evolution of host shifts may be fundamentally less significant in gallers than in other phytophagous insects.  (+info)

Effects of pH and light on the storage stability of the purple pigment, hordeumin, from uncooked barley bran fermented broth. (8/338)

The pigment retention rate of hordeumin was higher than that of two standard anthocyanidins, cyanidin and delphinidin, when hordeumin and anthocyanidins were dissolved in Walpole buffer (pH 1.0) and stored. Moreover, when pigment solutions were stored at 15 degrees C under light irradiation, the pigment retention rate of the hordeumin solution became higher than those of standard anthocyanidins (2 to 10 times) as the storage period increased. Comparing various pH buffers (MacIlvaine buffer, pH 2.2 to 7.0), the pigment retention rate of hordeumin at pH 5.0 was highest. Furthermore, the half-life of hordeumin at pH 5.0 was increased from 9 days to 17.5 days when nitrogen gas was bubbled into the hordeumin solution. We considered that the storage stability of hordeumin is higher than standard anthocyanidins because hordeumin is a complex with anthocyanin, tannin, and protein.  (+info)

Tannins, also known as tannic acid or gallotannins, are a type of polyphenolic biomolecule found in plants. They are most commonly known for their ability to bind to proteins and other organic compounds, forming insoluble complexes. This property is what gives tannins their characteristic astringent taste and is also the basis for their use in traditional medicine and industry.

In the context of human health, tannins have been studied for their potential beneficial effects on various physiological processes, such as antioxidant activity, anti-inflammatory effects, and inhibition of enzymes involved in cancer development. However, excessive consumption of tannins can also have negative health effects, including stomach irritation, nausea, and liver damage.

Tannins are found in a wide variety of plants, including fruits, vegetables, grains, nuts, bark, leaves, and roots. They are particularly abundant in certain types of food and beverages, such as red wine, tea, coffee, chocolate, and some herbs and spices. In the medical field, tannins have been used topically for their astringent properties to treat wounds, burns, and skin irritations. However, it is important to note that the evidence supporting the health benefits of tannins is still limited and more research is needed to fully understand their effects on human health.

Hydrolyzable tannins are a type of tannin that can be broken down or hydrolyzed by water or weak acids into simpler components. They are polyphenolic compounds that can be found in various plants, including fruits, nuts, bark, and leaves. Hydrolyzable tannins are made up of a central core of glucose or other sugars, which are esterified with phenolic acids such as gallic acid or ellagic acid.

When hydrolyzable tannins come into contact with water or weak acids, they undergo hydrolysis, breaking down the ester bonds that link the phenolic acids to the sugar core. This results in the formation of various phenolic compounds, including gallic acid and ellagic acid, as well as sugars.

Hydrolyzable tannins have a wide range of biological activities, including antioxidant, anti-inflammatory, and antimicrobial properties. They are also known to have potential health benefits, such as reducing the risk of cardiovascular disease and cancer. However, they can also have negative effects on human health, particularly when consumed in large quantities, as they can interfere with the absorption of nutrients and cause digestive problems.

Proanthocyanidins are a type of polyphenolic compound that are found in various plants, including fruits, vegetables, and bark. They are also known as condensed tannins or oligomeric procyanidins (OPCs). These compounds are characterized by their ability to form complex structures through the linkage of flavan-3-ol units.

Proanthocyanidins have been studied for their potential health benefits, which may include antioxidant, anti-inflammatory, and cardiovascular protective effects. They have also been shown to have a positive impact on collagen stability, which may contribute to their potential role in promoting skin and joint health.

Foods that are rich in proanthocyanidins include grapes (and red wine), berries, apples, cocoa, and green tea. These compounds can be difficult for the body to absorb, but supplements containing standardized extracts of proanthocyanidins are also available.

It's important to note that while proanthocyanidins have shown promise in laboratory and animal studies, more research is needed to fully understand their potential health benefits and safety profile in humans. As with any supplement, it's always a good idea to talk to your healthcare provider before starting to take proanthocyanidins.

Astringents are substances that cause the contraction of body tissues, particularly the skin and mucous membranes. They have the ability to shrink or constrict proteins in the skin or mucous membrane, leading to a tightening effect. This is often used in various medical and cosmetic applications.

In a medical context, astringents are often used to:

1. Dry up weeping or oozing wounds or sores.
2. Reduce local inflammation.
3. Control bleeding from minor cuts or wounds by constricting the blood vessels.

Commonly used astringent substances include tannins, found in plants like oak bark and witch hazel, as well as aluminum salts, found in some antiperspirants. Astringents are often applied topically in the form of lotions, gels, or solutions. However, they can also be used systemically, although this is less common.

It's important to note that while astringents have therapeutic uses, they can also cause skin irritation and dryness if not used properly. Therefore, it's recommended to follow the instructions provided by a healthcare professional or as directed on the product label.

"Acacia" is a scientific name for a genus of shrubs and trees that belong to the pea family, Fabaceae. It includes over 1,350 species found primarily in Australia and Africa, but also in Asia, America, and Europe. Some acacia species are known for their hardwood, others for their phyllodes (flattened leaf stalks) or compound leaves, and yet others for their flowers, which are typically small and yellow or cream-colored.

It is important to note that "Acacia" is not a medical term or concept, but rather a botanical one. While some acacia species have medicinal uses, the name itself does not have a specific medical definition.

A plant extract is a preparation containing chemical constituents that have been extracted from a plant using a solvent. The resulting extract may contain a single compound or a mixture of several compounds, depending on the extraction process and the specific plant material used. These extracts are often used in various industries including pharmaceuticals, nutraceuticals, cosmetics, and food and beverage, due to their potential therapeutic or beneficial properties. The composition of plant extracts can vary widely, and it is important to ensure their quality, safety, and efficacy before use in any application.

Fagaceae is a family of plants that includes beeches, oaks, and chestnuts. It is a group of woody trees and shrubs that are widely distributed in the Northern Hemisphere, with some species also found in South America and Southeast Asia. The family is characterized by simple, lobed leaves and hard, durable woods. Many species in this family produce nuts that are an important food source for both wildlife and humans. In a medical context, Fagaceae may be mentioned in relation to allergies or other health effects associated with exposure to the pollen, leaves, or nuts of these plants.

Anacardiaceae is a family of flowering plants that includes a wide variety of trees and shrubs. It is part of the order Sapindales, which also includes plant families such as Rutaceae (the citrus family) and Simaroubaceae.

Plants in Anacardiaceae are characterized by their alternate, simple leaves and their small, usually greenish or whitish flowers. The fruits of these plants can take many different forms, including drupes, samaras, and nuts.

Some well-known members of Anacardiaceae include the sumac family (Rhus spp.), the cashew nut tree (Anacardium occidentale), and the mango tree (Mangifera indica). Many plants in this family contain a variety of chemical compounds that can be irritating or toxic to humans and other animals, including urushiol, which is found in poison ivy and poison oak.

"Terminalia" is a term that refers to a genus of flowering plants, rather than having a specific medical definition. The Terminalia genus includes approximately 300 species of trees and shrubs that are native to tropical regions around the world. Some species of Terminalia have been used in traditional medicine for various purposes, such as treating digestive issues, skin conditions, and infections. However, it's important to note that while some studies suggest that certain Terminalia species may have medicinal properties, more research is needed before they can be recommended as standard treatments. Therefore, it's always best to consult with a healthcare provider before using any herbal remedies or supplements.

'Corylus' is the medical term for the genus of plants that includes hazelnuts and filberts. These trees and shrubs are part of the Betulaceae family, which also includes birch and alder trees. The nuts produced by Corylus species are a valuable food source for both humans and wildlife.

The most commonly cultivated species of Corylus is the European hazelnut (Corylus avellana), which is native to Europe and western Asia. This species is grown commercially in many parts of the world for its sweet, edible nuts. The North American beaked hazelnut (Corylus cornuta) and the North American round-leaf hazelnut (Corylus americana) are also cultivated to a lesser extent for their nuts.

In addition to their nutritional value, Corylus species have been used in traditional medicine for centuries. The bark, leaves, and nuts of these plants contain various compounds that have been found to have anti-inflammatory, antioxidant, and antimicrobial properties. However, more research is needed to fully understand the potential health benefits of Corylus species and their active constituents.

Byssinosis is a respiratory condition that primarily affects textile workers who are exposed to high levels of cotton, flax, or hemp dust. It's also known as brown lung disease. The medical definition of byssinosis is:

A restrictive lung disease characterized by chest tightness, cough, and shortness of breath that typically occurs in workers exposed to high levels of organic dust from cotton, flax, or hemp. The symptoms usually appear after the first day of exposure (known as "Monday fever") and improve with continued exposure during the week, only to recur again at the beginning of the next workweek. Chronic byssinosis can lead to progressive shortness of breath, chronic cough, and significant lung function impairment. The exact mechanism by which the dust causes the disease is not fully understood but may involve an immune response or direct toxicity to the airways.

Phenols, also known as phenolic acids or phenol derivatives, are a class of chemical compounds consisting of a hydroxyl group (-OH) attached to an aromatic hydrocarbon ring. In the context of medicine and biology, phenols are often referred to as a type of antioxidant that can be found in various foods and plants.

Phenols have the ability to neutralize free radicals, which are unstable molecules that can cause damage to cells and contribute to the development of chronic diseases such as cancer, heart disease, and neurodegenerative disorders. Some common examples of phenolic compounds include gallic acid, caffeic acid, ferulic acid, and ellagic acid, among many others.

Phenols can also have various pharmacological activities, including anti-inflammatory, antimicrobial, and analgesic effects. However, some phenolic compounds can also be toxic or irritating to the body in high concentrations, so their use as therapeutic agents must be carefully monitored and controlled.

I'm sorry for any confusion, but "Plant Bark" is not a term with a specific medical definition. In general, the bark refers to the outermost covering of a tree or other plant, which serves as protection and provides a barrier against external threats. It is composed of layers including the inner bark (phloem), which transports nutrients throughout the plant, and the outer bark (periderm), which is made up of dead cells that form a protective layer.

While some plants or plant parts do have medicinal properties and are used in various forms of traditional or alternative medicine, "Plant Bark" by itself does not have any specific medical connotations. If you're referring to a specific type of plant bark with potential medicinal uses, please provide more details so I can give a more accurate response.

Gallic acid is an organic compound that is widely found in nature. It's a type of phenolic acid, which means it contains a hydroxyl group (-OH) attached to an aromatic ring. Gallic acid is a white crystalline solid that is soluble in water and alcohol.

In the medical field, gallic acid is known for its antioxidant properties. It has been shown to neutralize free radicals, which are unstable molecules that can damage cells and contribute to aging and diseases such as cancer and heart disease. Gallic acid also has anti-inflammatory, antibacterial, and antifungal properties.

Gallic acid is found in a variety of plants, including tea leaves, grapes, oak bark, and sumac. It can be extracted from these plants and used in the production of pharmaceuticals, food additives, and cosmetics. In some cases, gallic acid may be used as a marker for the identification and authentication of plant-based materials.

It's important to note that while gallic acid has potential health benefits, it should not be taken as a substitute for medical treatment or advice from a healthcare professional.

"Diospyros" is a genus of evergreen or deciduous trees and shrubs, belonging to the family Ebenaceae. It includes several well-known species such as the persimmon (D. kaki) and ebony (D. ebenum). The name "Diospyros" comes from the Greek words "dios" meaning Zeus or god, and "pyros" meaning wheat, which may refer to the edible fruit of some species.

The trees in this genus are known for their hard, dense wood that is resistant to decay and insect attack, making them valuable for furniture-making, carving, and other woodworking applications. The fruit of some species, such as persimmon, are also eaten and valued for their high nutritional content.

It's worth noting that "Diospyros" is a scientific name used in the field of botany, and may not be commonly used in medical contexts unless referring to potential medicinal properties of plants in this genus.

Proline-rich protein domains are segments within proteins that contain an unusually high concentration of the amino acid proline. These domains are often involved in mediating protein-protein interactions and can play a role in various cellular processes, such as signal transduction, gene regulation, and protein folding. They are also commonly found in extracellular matrix proteins and may be involved in cell adhesion and migration. The unique chemical properties of proline, including its ability to form rigid structures and disrupt alpha-helices, contribute to the functional specificity of these domains.

Medicinal plants are defined as those plants that contain naturally occurring chemical compounds which can be used for therapeutic purposes, either directly or indirectly. These plants have been used for centuries in various traditional systems of medicine, such as Ayurveda, Chinese medicine, and Native American medicine, to prevent or treat various health conditions.

Medicinal plants contain a wide variety of bioactive compounds, including alkaloids, flavonoids, tannins, terpenes, and saponins, among others. These compounds have been found to possess various pharmacological properties, such as anti-inflammatory, analgesic, antimicrobial, antioxidant, and anticancer activities.

Medicinal plants can be used in various forms, including whole plant material, extracts, essential oils, and isolated compounds. They can be administered through different routes, such as oral, topical, or respiratory, depending on the desired therapeutic effect.

It is important to note that while medicinal plants have been used safely and effectively for centuries, they should be used with caution and under the guidance of a healthcare professional. Some medicinal plants can interact with prescription medications or have adverse effects if used inappropriately.

Condensed tannins, e.g., quebracho tannin, and Hydrolyzable tannins, e.g., chestnut tannin, appear to be able to substitute a ... They also can contain tannins. In Japanese persimmon (Diospyros kaki) fruits, tannin is accumulated in the vacuole of tannin ... according to the type of tannin. Iron gall ink is produced by treating a solution of tannins with iron(II) sulfate. Tannins can ... The type of tannin used may or may not have an impact on the final color of the fiber. Tannin is a component in a type of ...
The word Tannin is used in the Hebrew Bible fourteen times. Aaron's staff becomes Tannin in the Book of Exodus (Exodus 7:9-12 ... Tannin appears in the Baal Cycle as one of the servants of Yam (lit. 'Sea') defeated by Baʿal (lit. 'Lord') or bound by his ... The Hebrew passage describing the tannin takes the place of a Ugaritic one describing "the encircler" or "the mighty one with ... Tannin (Hebrew: תַּנִּין tannīn; Syriac: ܬܢܝܢܐ tannīnā plural: tannīnē; Arabic: التنين tinnīn, ultimately from Akkadian 𒆗𒉌𒈾 ...
Tannin usually refers to astringent, bitter chemical compounds naturally occurring in plants, which are used in tanning hides ... It may also refer to: Tannin, a monster in Levantine mythology Tan (disambiguation) Tanning (disambiguation) Tanin ( ... disambiguation) This disambiguation page lists articles associated with the title Tannin. If an internal link led you here, you ...
A hydrolysable tannin or pyrogallol-type tannin is a type of tannin that, on heating with hydrochloric or sulfuric acids, ... Hydrolysable tannins are hydrolysed by weak acids or weak bases to produce carbohydrate and phenolic acids. Examples of ... Alkaline hydrolysis 4.8 g sample tannin in 9 ml water are refluxed in 4.2 ml 40% NaOH for 6h at pH 12 - 13. Neutralization to ... Hydrolysable tannins are mixtures of polygalloyl glucoses and/or poly-galloyl quinic acid derivatives containing in between 3 ...
Condensed tannins (proanthocyanidins, polyflavonoid tannins, catechol-type tannins, pyrocatecollic type tannins, non- ... While many hydrolyzable tannins and most condensed tannins are water-soluble, several tannins are also highly octanol-soluble. ... Les tannins dans les bois tropicaux (Tannin in tropical woods), by Jacqueline Doat, Revue bois et forêts des tropiques, 1978, n ... Reaction on condensed tannins from Douglas fir bark produces epicatechin and catechin thioglycolates. Condensed tannins from ...
This is a list of Acacia species (sensu lato) that are used for the production of tannins. "Purdue University" (PDF). Archived ...
... tannins; thymol; and hexacosanol. In total, 22 flavonoids, maltol glucoside, phenolics, seven cyanogenic glycosides, ...
"Condensed tannins. 12. Polymeric leuco-fisetinidin tannins from the heartwood of Acacia mearnsii". Biochem. J. 82 (2): 320-324 ... Fisetinidin can compose tannins. The polymers are then called profisetinidin (Porter, 1992). Leuco-fisetinidin List of ...
It is the monomer of condensed tannins called profisetinidins. Those tannins can be extracted from the heartwood of Acacia ... Roux, D. G.; Evelyn, S. R. (1958). "Condensed tannins. 2. Biogenesis of condensed tannins based on leucoanthocyanins". The ... Polymeric leucofisetinidin tannins from the heartwood of Acacia mearnsii". The Biochemical Journal. 82 (2): 320-324. doi: ...
Grasser, Georg; Enna, F. G. A. (1922). Synthetic Tannins. p. 20. ISBN 9781406773019. Nierenstein, M. (1915). "The Formation of ... Mämmelä, P.; Savolainen, H.; Lindroos, L.; Kangas, J.; Vartiainen, T. (2000). "Analysis of oak tannins by liquid chromatography ... Plants produce ellagic acid from hydrolysis of tannins such as ellagitannin and geraniin. Urolithins are gut flora human ...
Roux, DG; Evelyn, SR (October 1958). "Condensed tannins. 2. Biogenesis of condensed tannins based on leucoanthocyanins". ... Leuco-fisetinidin, a flavan-3,4-diol (leucoanthocyanidin) and a monomer of the condensed tannins called profisetinidins, can be ... pure tannin. The tree was declared Argentina's "National Forest Tree" in 1956. ...
Tannins are extracted from divi-divi pods for use in leather production. Among the molecules isolated is corilagin, whose name ... "Vegetable tannins". Bookbinding and the Conservation of Books. Conservation OnLine. 2011-03-10. Retrieved 2011-04-18. Perez- ... the pods provide tannin and a black dye used in the tanning industry and for ink. The pods also have medicinal properties. The ... Tello, Carlos (1995). "Recovery of Vegetable Tannins from Divi-divi Pods". Journal of Chemical Technology & Biotechnology. 64 ( ...
Dyes and tannins. P. C. M. Jansen, Plant Resources of Tropical Africa. Wageningen, Netherlands: PROTA Foundation. 2005. p. 32. ...
Cardon, D. (2005). Dyes and Tannins. PROTA Foundation. p. 76-79. ISBN 9789057821592. (Articles with short description, Short ...
... s are one of the two sorts of tannins in grape (the other being procyanidins) being produced especially in the ... Prodelphinidin is a name for the polymeric tannins composed of gallocatechin. It yields delphinidin during depolymerisation ...
Jansen, P. C. M. (2005). Dyes and Tannins. PROTA (Plant Resources of Tropical Africa). p. 102. ISBN 9057821591. Retrieved 19 ...
The leaves contain 20% tannin and yield a dark red dye when crushed, which has been used in textiles, basketry and as an ... Dyes and Tannins. Plant resources of tropical Africa. Vol. 3. Prota. pp. 134-135. ISBN 9057821591.{{cite book}}: CS1 maint: ...
Dyes and tannins. P. C. M. Jansen, Plant Resources of Tropical Africa. Wageningen, Netherlands: PROTA Foundation. 2005. pp. 103 ...
Hashimoto, Fumio; Nonaka, Gen-Ichiro; Nishioka, Itsuo (1988-05-25). "Tannins and Related Compounds. LXIX. : Isolation and ...
The condensed tannins proguibourtinidins can be found in G. coleosperma. G. coleosperma timber has a noticeable smell of ... Steynberg, Jan P.; Ferreira, Daneel; Roux, David G. (1987-01-01). "Synthesis of condensed tannins. Part 18. Stilbenes as potent ...
Synthesis of condensed tannins. Part 18. Stilbenes as potent nucleophiles in regio- and stereo-specific condensations: novel ... A Proguibourtinidin is a type of condensed tannins formed from guibourtinidol (leucoguibourtinidin). They yield guibourtinidin ... Condensed tannins, All stub articles, Aromatic compound stubs). ...
Hydrolysable tannins can be found in E. helioscopia. Helioscopinin A (1,6-(S)-hexahydroxydiphenoyl-2,4-(S)- ... Lee, Seung-Ho; Tanaka, Takashi; Nonaka, Gen-Ichiro; Nishioka, Itsuo (1990). "Tannins and related compounds. XCV. Isolation and ... can be found together with eight other tannins: corilagin, punicafolin, geraniin, elaeocarpusin, furosin, terchebin, ... characterization of helioscopinins and helioscopins, four new hydrolyzable tannins from Euphorbia helioscopia L. (1)". Chemical ...
Hashimoto, Fumio; Nonaka, Gen-Ichiro; Nishioka, Itsuo (1988-05-25). "Tannins and Related Compounds. LXIX. : Isolation and ... "Tannins and Related Compounds. XV. A New Class of Dimeric Flavan-3-ol Gallates, Theasinensins A and B, and Proanthocyanidin ...
July 1993). "Tannins and related compounds. CXXII. New dimeric, trimeric and tetrameric ellagitannins, lambertianins A-D, from ...
The bark also contains the hydrolyzable tannins 1,2-di-O-galloyl-3,6-(R)-hexahydroxydiphenoyl-beta-D-glucose, 1-O-digalloyl-3,6 ... doi:10.1016/S0031-9422(00)82451-6. Saijo, R; Nonaka, G; Nishioka, I (1989). "Tannins and related compounds. LXXXIV. Isolation ... and characterization of five new hydrolyzable tannins from the bark of Mallotus japonicus". Chemical & Pharmaceutical Bulletin ...
... is a B type proanthocyanidin trimer, a type of condensed tannin. Procyanidin C2 is found in grape seeds (Vitis ... Identification of the condensed tannins content in grape and Bordeaux wine by means of standards of synthesis. S. Fabre, E. ... Delcour JA, Ferreira D, Roux DG (1983). "Synthesis of condensed tannins. Part 9. The condensation sequence of leucocyanidin ...
Studies on dhava tannins. I. The isolation and constitution of a gallotannin from dhava (Anogeissus latifolia). KK Reddy, S ...
"Tannins and Related Compounds. XV. A New Class of Dimeric Flavan-3-ol Gallates, Theasinensins A and B, and Proanthocyanidin ...
Tannins and Related Compounds. XLI. : Isolation and Characterization of Novel Ellagitannins, Punicacorteins A, B, C, and D, and ...
Condensed tannins, e.g., quebracho tannin, and Hydrolyzable tannins, e.g., chestnut tannin, appear to be able to substitute a ... They also can contain tannins. In Japanese persimmon (Diospyros kaki) fruits, tannin is accumulated in the vacuole of tannin ... according to the type of tannin. Iron gall ink is produced by treating a solution of tannins with iron(II) sulfate. Tannins can ... The type of tannin used may or may not have an impact on the final color of the fiber. Tannin is a component in a type of ...
Tannins feel differently based on what kind of tannins they are: hydrolyzable tannins usually from oak, or condensed tannins ... But tannins dont want you to feel sorry for them. As long as youre not drinking that sagrantino right away, most tannins will ... If we focus in on tannins, we find that our perception of tannins greatly affect how we perceive the texture of wine. ... One thing is for certain though, the tannins in an aged bottle of wine are molecularly different than the tannins youll find ...
Heres everything you need to know about tea tannins, including their potential health benefits and downsides. ... Tannins are plant compounds known for their distinctive flavor and interesting chemical properties. ... Tannins also contribute color and flavor to plant foods (. 3. , 4. ).. Some of the richest and most common dietary sources of ... Tea tannins may cause nausea, especially if consumed on an empty stomach. They may also hinder your bodys ability to absorb ...
Determining the meaning of tannin requires a close look at the actual Hebrew word and a study of the various contexts in which ... Where Did Tannin Live?. Whether or not a tannin lived in the sea, on land, or both is another area of debate. Some passages ... How Is Tannin Defined by Bible Scholars?. Not surprisingly, many Bible scholars do not agree that tannin refers to a dragon, ... Using tannin here also does not fit the grammar of the sentence, since tannin is in the singular form, but the pronoun ("their ...
Red Wine Tannin Interaction with Polysaccharides. AVF Proj. ID: 1850 / Year Posted: 2016. /Cat.: Enology, Tannins Phenolics ... Red Wine Tannin Interaction with Polysaccharides. AVF Proj. ID: 1850 / Year Posted: 2015. /Cat.: Enology, Tannins Phenolics ... Tannin Structure-Activity Relation to Red Wine Astringency. AVF Proj. ID: 1691 / Year Posted: 2015. /Cat.: Enology, Tannins ... Tannin Structure-Activity Relation to Red Wine Astringency. AVF Proj. ID: 590 / Year Posted: 2014. /Cat.: Enology, Tannins ...
... tannin and has a lovely tea-like aroma. Available from The Woolery. ... Tannin extract comes from gallnuts, which contain approximately 50-60% ... Tannin extract comes from gallnuts, which contain approximately 50-60% tannin and has a lovely tea-like aroma. Gallnuts are ... Tannin extract comes from gallnuts, which contain approximately 50-60% tannin and has a lovely tea-like aroma. Gallnuts are ...
... a typical tannin-producing redifferentiating chloroplast; Vitis (B) additional plate showing a tannin-producing ... in the polymerization of condensed tannins. Observations reveal a great plasticity in the formation of tannin- forming ... Redifferentiation into tannin-generating chloroplasts showed multiple signs of loss of photosynthesis capacity. The most ... Brillouet, J. (2015) On the Role of Chloroplasts in the Polymerization of Tannins in Tracheophyta: A Monograph. American ...
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Mouth drying tannins come from grape skins, pips, oak barrels, stems and, in some wines, oak chips or tannin powder. Pic: ... Winemakers can control tannin Winemakers can alter the type and amount of tannin they extract from the grape skins by various ... Wine tastes smoother as tannins mature. Mature tannins still have a presence and texture but not the mouth-drying effect of ... Finally, ageing wines in oak barrels transforms the tannins by allowing them to combine with oak tannins and with tiny amounts ...
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tannins. , flavonoids and ionic liquids R. Bogel-Łukasik, L. M. Nobre Gonçalves and E. Bogel-Łukasik, Green Chem., 2010, 12, ... Phase equilibrium phenomena in solutions involving tannins, flavonoids and ionic liquids Rafał Bogel-Łukasik,*ab Linda Maria ...
Managing Tannins and Astringency in Red Wine Production Shane Moore, Gran Moraine, Oregon ...
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The effect of tannin additions on Syrah sensory properties and phenolic composition ...
Phenolics and tannins are what Tannat is known for. In Uruguay, the wines tend to be more approachable at younger ages, due to ... So if the polyphenols and tannins are so good for you, then why are we trying to limit their expression in the wine? I think it ... Or it could be because of its high tannin content. The variety was not commercially bred, so there is only anecdotal evidence ... In Uruguay, it is sometimes blended with Pinot Noir and Merlot, but the best Tannat have an acid-tannin-alcohol balance, best ...
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Tannin occurs naturally in red wines which are fermented in the skins. Must be added to white wines. Recommended usage varies ...
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In this study, well-defined tannins present in multiple plant materials (tannic ... Tannin derived materials can block swarming motility and enhance biofilm formation in Pseudomonas aeruginosa ... In this study, well-defined tannins present in multiple plant materials (tannic. acid (TA) and epigallocathecin gallate (EGCG ...
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  • Proanthocyanidins (also called condensed tannins) are, after lignin, the major phenolics in plant kingdom. (scirp.org)
  • Some aquarists recommend boiling the wood before use or soaking it in purified water overnight to reduce the amount of tannins released into the tank water. (aquariumia.com)
  • The amount of tannins present in a grape berry also varies from variety to variety. (whicherridge.com.au)
  • The most abundant polyphenols are the condensed tannins, found in virtually all families of plants, and comprising up to 50% of the dry weight of leaves. (wikipedia.org)
  • Tannins is a catch-all word for a range of organic molecules found in wine called polyphenols. (connexionfrance.com)
  • To exploit the porous nature of previously developed kafirin microparticles, encapsulation of the bioactive polyphenols, catechin and sorghum condensed tannins, was investigated. (uea.ac.uk)
  • Winemakers can alter the type and amount of tannin they extract from the grape skins by various means. (connexionfrance.com)
  • In this case, the tannins won't come from the grape skins and stems, but from oak barrels, especially if the oak is young and hasn't been used to previously store other wines. (vinepair.com)
  • Tannins are naturally occurring compounds that exist inside grape skins, seeds and stems. (cellardoor.com.mm)
  • What makes a wine have strong or weak tannin depends on how long the juice sits with the grape skins, seeds and stems after the grapes have been pressed. (cellardoor.com.mm)
  • Wine tannins as we now know, come from grape skins, stems and seeds, but their extraction into a wine during the winemaking process is heavily dependent on what a particular winemaker chooses to do in the winery. (whicherridge.com.au)
  • All types of tea contain tannins, but the exact amount can vary considerably depending on how the tea is produced and for how long it's steeped. (healthline.com)
  • Rooibos and other teas apparently contain tannins. (top-best.com)
  • Each type of tea contains tannins, but the concentration is strongly affected by the way it's produced and how long it's steeped when you prepare it. (healthline.com)
  • One common concern with Mopani wood is that it contains tannins which can be toxic to certain species of fish. (aquariumia.com)
  • Tannins feel differently based on what kind of tannins they are: hydrolyzable tannins usually from oak, or condensed tannins from seeds, stems, and skins. (vinography.com)
  • Based on previous findings that the color darkening of grape seeds from green to brown will take place during the ripening process, and the change coincides with the decreasing rate of flavan-3-ol monomer biosynthesis, quantification of the color change can possibly be a simple way to predict the change of tannins, or the tannin ripeness of grape berries. (avf.org)
  • Tannin ripeness is really important. (whicherridge.com.au)
  • Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. (wikipedia.org)
  • Most families of dicot contain tannin-free species (tested by their ability to precipitate proteins). (wikipedia.org)
  • As tannins have more and more time to stick and un-stick themselves to molecules, eventually, they will become a little less… sticky, as they form slightly stronger bonds with proteins, other molecules, and oxygen that slowly finds its way in through a porous closure. (vinography.com)
  • As an animal or insect begins to munch on plant tissue, the tannins are released from the plant cells and bind with the proteins in the animal's saliva making the plant taste unpleasant, bitter and rather indigestible. (whicherridge.com.au)
  • White wines and rosés generally don't have any tannin so this article is about red wine. (connexionfrance.com)
  • They come primarily from the skins of grapes but also from pips, oak barrels, stems and, in some wines, the additions of oak chips or tannin powder. (connexionfrance.com)
  • The aromas of perfumed woods, herbs, spices and dried fruits all come from the transformation of tannins over time and are quite different to those found in young wines. (connexionfrance.com)
  • Finally, ageing wines in oak barrels transforms the tannins by allowing them to combine with oak tannins and with tiny amounts of oxygen, due to the porosity of the barrels. (connexionfrance.com)
  • Younger people and those with little experience of serious red wines often find any amount of tannin distracting and unpleasant. (connexionfrance.com)
  • In order to attract new and younger customers, wine producers have employed a number of techniques to try to produce ripe-flavoured, full-bodied wines that don't have the characteristic of tannins. (connexionfrance.com)
  • In Uruguay, the wines tend to be more approachable at younger ages, due to the climate and viticultural practices which expose the fruit and promote tannin development on the vine. (winemakermag.com)
  • Tannin occurs naturally in red wines which are fermented in the skins. (homebrewit.com)
  • Age-worthy wines tend to have high tannin levels from the get-go, but as they sit in the cellar, those tannins will break down into sediment and help the wine evolve. (vinepair.com)
  • Although tannins are most associated with reds, they can be present in white wines, too, but to a lesser extent. (vinepair.com)
  • Especially you will feel the tannin taste in red wines. (cellardoor.com.mm)
  • This explains why red wines have stronger tannin than white wines. (cellardoor.com.mm)
  • White wines, in general, have lower tannin levels, because for the most part, they are fermented off their skins. (whicherridge.com.au)
  • In contrast, red wines are fermented on their skins, during which time, both colour and tannins are extracted. (whicherridge.com.au)
  • Unripe tannins give a green, stalky taste to a wine which are often seen in wines made in cooler vintages, where the tannins have not had the chance to ripen and soften fully. (whicherridge.com.au)
  • In cool years, winemakers have to be extra careful and gentle during red fermentation to ensure they do not extract any unripe tannins and produce wines which are more astringent and bitter. (whicherridge.com.au)
  • EBX Tannin oak extracts put in aqueous solution are 100% natural, extracted from high quality, sustainable oak trees. (napafermentation.com)
  • Commercial mimosa, quebracho, pine and pecan polyflavonoid tannin extracts water solutions of various concentrations were examined by rheometry, measuring dynamic moduli as a function of strain amplitude and frequency. (univ-lorraine.fr)
  • Gelling and hardening reactions of tannin extracts with formaldehyde were studied by rheometry. (univ-lorraine.fr)
  • Interestingly, the term 'tannin' is an old one, and comes from the practice of using extracts from plants to cure or tan leather. (whicherridge.com.au)
  • On a scientific level, tannins are a collection of compounds found in the bark of trees - notably oak - and in the seeds, stems, and skins of fruits. (vinepair.com)
  • The longer the skins, seeds and stems soak in the juice, the more tannin characteristics they will impart. (cellardoor.com.mm)
  • In this study, well-defined tannins present in multiple plant materials (tannic acid (TA) and epigallocathecin gallate (EGCG)) and undefined cranberry powder (CP) were found to block swarming motility and enhance biofilm formation and resistance to tobramycin in Pseudomonas aeruginosa. (cranberryinstitute.org)
  • Typically, tannin molecules require at least 12 hydroxyl groups and at least five phenyl groups to function as protein binders. (wikipedia.org)
  • Tannins (TA) with phenolic hydroxyl groups that are characterized by strong reducing capacity were employed to synthesize ZVI (TA@ZVI). (bvsalud.org)
  • Though the specifics of tannin activity are still an emerging area of wine research (which, disclaimer: means that all our understanding of tannins could completely change in the next couple of years), current research suggests that the properties of tannins have to do with the "stickiness" of tannins (or the desire of the molecule to link up with other molecules and form bonds). (vinography.com)
  • As long as you're not drinking that sagrantino right away, most tannins will live a long and happy social life, forming and breaking and reforming bonds with other molecules. (vinography.com)
  • There have been many studies fingering many suspects, from sulfites to tannins to various phenolic compounds , but none have really provided a concrete explanation for what might be going on. (medscape.com)
  • The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. (wikipedia.org)
  • The winemaker must then practice more gentle techniques to not overly pulverize the berries which can cause overt bitterness and astringency from excessive tannins. (winemakermag.com)
  • They're a quintessential part of the red wine experience, and though they're immediately perceived as astringency, tannins give wine structure, color, complexity, and a touch of needed bitterness. (vinepair.com)
  • One can think of tannin as an acquired taste, similar to the bitterness of hops in beer and chillies in spicy food. (connexionfrance.com)
  • Tannins are a type of plant compound naturally found in foods and beverages, including tea, coffee, chocolate, and wine. (healthline.com)
  • Tannins occur naturally in a wide range of plants and are found mainly in the bark, leaves and immature fruit. (whicherridge.com.au)
  • Some tannins also are extracted from the tannins naturally occurring in the oak that the barrels are made out of, and are at much higher levels in new barrels. (whicherridge.com.au)
  • Grape varieties such as Cabernet Sauvignon, Shiraz, and Nebbiolo have naturally high levels of tannin. (whicherridge.com.au)
  • Our ClearPlus™ Series Tannin and Organics water treatment systems not only remove tannins, lignins, and other organics to restore the clarity of your water, but they also contain a specialized mineral media to naturally prevent acidic pH conditions that are common after anion-exchange treatment with competitor's systems! (home-water-purifiers-and-filters.com)
  • The astringent and bitter flavors that are characteristic of these foods and beverages are usually attributable to their abundant supply of tannins ( 2 , 5 ). (healthline.com)
  • Excessive amounts of tannins (like thirty cups of tea daily for years) can cause cancer. (nutrientreference.com)
  • However, large amounts of tannins can cause fish to become lethargic or even die. (aquariumia.com)
  • After two to four weeks, you should no longer be seeing any significant amounts of tannin leaching out of the Mopani wood. (aquariumia.com)
  • If we focus in on tannins, we find that our perception of tannins greatly affect how we perceive the texture of wine. (vinography.com)
  • In all areas where Tannat is made, blending with other varieties to reduce tannin perception is common. (winemakermag.com)
  • I'm curious to know if Nick could share one or two grape varieties he alluded to when covering the grape cell walls compounds functioning as natural fining agents levels (low and high capacity) that affect the actual tannins perception. (guildsomm.com)
  • In the case of wine grapes, they start out life in Spring as small, green, and extremely bitter berries, due to a combination of searingly high acidity and green, aggressive tannins. (whicherridge.com.au)
  • When grapes are ripe, the acidity has diminished, the sugar has increased and the bitter tannins have softened, all making the grapes far more attractive for birds to eat. (whicherridge.com.au)
  • Tannin and acidity seem to reinforce each other. (whicherridge.com.au)
  • In this episode, MS Christopher Tanghe speaks with Nick Gislason, director of winemaking and viticulture at Screaming Eagle and co-owner and brewer at Hanabi Lager Company, about tannin management in wine. (guildsomm.com)
  • Tannin extract comes from gallnuts, which contain approximately 50-60% tannin and has a lovely tea-like aroma. (woolery.com)
  • Or it could be because of its high tannin content. (winemakermag.com)
  • In general, mopani wood should only be used when there is a need for more natural look in an aquarium rather than relying on it solely for its tannin content. (aquariumia.com)
  • Our tannins falls into the category of tannins, respecting CODEX (resolution Oeno 12/2002, Oeno 5/2008 et Oeno 6/2008, and resolution OIV Oeno 352-2009 , in accordance with the article 120 quater, paragraphe 2 of regulation n° 1234/2007 of the European Council). (napafermentation.com)
  • Woca Tannin Spot Remover is an easy to apply repairing solution for the removal of black spots and other dark stains caused by exposure to metal and moisture. (wood-finishes-direct.com)
  • Tannin Remover - 125 ML is backordered and will ship as soon as it is back in stock. (rubiomonocoatusa.com)
  • Tannin Remover is a ready-to-use product for removing stains and spots on wood caused by a reaction to acid and water. (rubiomonocoatusa.com)
  • Spray Tannin Remover on the spot or stain. (rubiomonocoatusa.com)
  • Particularly in the flavone-derived tannins, the base shown must be (additionally) heavily hydroxylated and polymerized in order to give the high molecular weight polyphenol motif that characterizes tannins. (wikipedia.org)
  • Black teas contain particularly high levels of these tannins, and they're also credited with giving black teas their distinctive dark color. (healthline.com)
  • Tea also contains high levels of a tannin called ellagitannin ( 11 ). (healthline.com)
  • Space-saving high tannin filter and hard well water softener! (raindancewatersystems.com)
  • These systems feature two tanks for treating high tannins and hard water. (raindancewatersystems.com)
  • Our commitment to providing high quality products and after sales support means we support you and the tannin filter for life. (raindancewatersystems.com)
  • Depending on how dry your mouth feels, you can determine whether a wine is high or low in tannins. (whicherridge.com.au)
  • A wine that is high in tannins, is tannic. (whicherridge.com.au)
  • Generally, lower-quality teas tend to have higher tannin levels, and the longer you steep your tea, the higher the concentration of tannins in your cup. (healthline.com)
  • If you are a random animal and you're going about your day, and you take a big bite of a tannin-rich plant and a chemical reaction starts in your mouth and completely dries out your mouth from all the protein bonding happening, your first Darwinian reaction is to spit it out (unless you really, really like amaro). (vinography.com)
  • The leaves had a higher protein, but lower condensed tannin (CT) contents than the pods. (scielo.org.za)
  • Consequently, condensed tannin depressed the digestibility of feed in the rumen by affecting the activity of enzymes involved in carbohydrate and protein breakdown, the effects of which could be reduced with the use of PEG. (scielo.org.za)
  • These feeds are rich in anti-nutritional factors, particularly tannins, because they reduce the intake of food, depress the breakdown rate of protein and fibre, reduce the efficiency of microbial protein synthesis (Makkar, 2003) and are poisonous (McSweeney et al . (scielo.org.za)
  • Over a period of 4 h, catechin and sorghum condensed tannin encapsulated kafirin microparticles showed virtually no protein digestion but released approximately 70 and 50%, respectively, of total antioxidant activity. (uea.ac.uk)
  • onepinella koalarum , a species present in koala ( Phasco- We cultured specimens obtained during the operation and larctos cinereus ) feces, is a gram-negative bacterium that found Fusobacterium nucleatum , Staphylococcus aureus , can degrade tannin protein complexes ( 1 ). (cdc.gov)
  • Rather than waste either the sodium or the potassium we place the special tannin resin on top of regular softening resin and along with removing the tannins we also soften the water with the same amount of salt being used. (raindancewatersystems.com)
  • Tannins have molecular weights ranging from 500 to over 3,000 (gallic acid esters) and up to 20,000 Daltons (proanthocyanidins). (wikipedia.org)
  • These results were published in two papers, the first describing how to enumerate all possible proanthocyanidins that could be distinguished by mass spectrometry, up to a degree of polymerization (DP) of 10 (Cave and Waterhouse 2019), and the second, taking that list and "reacting" those tannins with the pigment to create a list of all possible wine pigments. (avf.org)
  • The term tannin (from Anglo-Norman tanner, from Medieval Latin tannāre, from tannum, oak bark) refers to the use of oak and other bark in tanning animal hides into leather. (wikipedia.org)
  • Tannins have antioxidant and anti-inflammatory effects, but may cause health issues like nausea on an empty stomach. (healthline.com)
  • 20 Maximilian Nierenstein studied natural phenols and tannins found in different plant species. (wikipedia.org)
  • He showed in 1945 that luteic acid, a molecule present in the myrobalanitannin, a tannin found in the fruit of Terminalia chebula, is an intermediary compound in the synthesis of ellagic acid. (wikipedia.org)
  • There are many different types of tannins found in tea, and how they affect the human body is still not well understood. (healthline.com)
  • One of the main tannins found in green tea is known as epigallocatechin gallate (EGCG). (healthline.com)
  • Tannins (humic acid) are found in waters which have passed through large quantities of decaying vegetation. (raindancewatersystems.com)
  • Tannins found in mopani wood have astringent, bitter and sour flavors which can be enjoyed by humans and fish alike. (aquariumia.com)
  • Tannins and other organics are commonly found in surface water from lakes, streams, and shallow wells under the influence of surface water. (home-water-purifiers-and-filters.com)
  • These effects were found to be maximum of tannins (7%-14% in dried material), between 1.5-3.5 hours after starting to chew vitamins, minerals and flavonoids [4,8]. (who.int)
  • Tannins literally suck stuff right out of the moisture in your mouth by binding with it, and that creates the drying sensation you feel. (vinography.com)
  • You experience the effect of tannin any time you drink a wine that creates a drying sensation in your mouth. (cellardoor.com.mm)
  • Tannin in wine is a textural sensation, something that we feel rather than taste. (whicherridge.com.au)
  • Because it is a textural sensation, you could associate many tannin sensations to the feel of fabrics, such as cotton, suede, silk or satin. (whicherridge.com.au)
  • The main reason for the complexity is that tannins evolve over time. (connexionfrance.com)
  • Further, by extracting the characteristics of tannin, they are able to add deeper complexity to the wine. (cellardoor.com.mm)
  • Some sources say black tea has the highest tannin concentration, while green tea is often credited with having the lowest. (healthline.com)
  • Effect of temperature, influence of hardener concentration and tannin nature on gel point, activation energy, degree of conversion and kinetic were investigated. (univ-lorraine.fr)
  • De nouvelles méthodes de calcul ont permis de déterminer les propriétés rhéologiques de la polycondensation tannin-formaldéhyde : point de gel, énergie d'activation, degré de conversion, cinétique et d'analyser les effets de la température, la concentration en durcisseur et la nature du tannin. (univ-lorraine.fr)
  • Chris and Nick discuss how tannins in wine are derived from both grapes and wood, and they explain how a range of viticultural and winemaking decisions impact their presence in a finished wine. (guildsomm.com)
  • In contrast, grapes such as Gamay and Barbera have much lower levels of tannins, with Pinot Noir, Merlot, Tempranillo and Sangiovese falling somewhere in between. (whicherridge.com.au)
  • These storage sites keep tannins active against plant predators, but also keep some tannins from affecting plant metabolism while the plant tissue is alive. (wikipedia.org)
  • Some of the richest and most common dietary sources of tannins include tea, coffee , wine, and chocolate. (healthline.com)
  • During some separations, they don't always separate into the same components, so wine tannins are dynamic. (vinography.com)
  • One thing is for certain though, the tannins in an aged bottle of wine are molecularly different than the tannins you'll find in the wine as it goes into the bottle. (vinography.com)
  • Tannins are the most confusing and misunderstood flavour or characteristic of wine. (connexionfrance.com)
  • The whole concept of ageing red wine is about the evolution of the tannins. (connexionfrance.com)
  • As wine ages, those astringent young tannins will transform into bigger but smoother-feeling tannins. (connexionfrance.com)
  • The length of time the skins are left in the fermenting wine will also affect how much tannin is extracted. (connexionfrance.com)
  • People vary widely in their tolerance and enjoyment of tannin in wine. (connexionfrance.com)
  • Just like a fine wine, Grippy Tannins is both approachable and sophisticated, showcasing a curated selection of vintages from notable growing regions in a setting that is perfectly chic and unpretentious. (heathershieldsmaine.com)
  • This process bears many parallels to that of tanning leather, and that, wine lovers, is where the term "tannin" actually originated. (vinepair.com)
  • Tannin management can be a pretty complex, delicate process, but the end goal is - like with all wine - achieving balance. (vinepair.com)
  • On this episode of "Wine 101," Keith comes equipped to give us a crash course on tannins and all the terminology around them. (vinepair.com)
  • When producing a red wine, the winemaker wants the skins to impart more color, thereby adding more tannin to the juice. (cellardoor.com.mm)
  • Tannins - What are They & How Important are They to Wine? (whicherridge.com.au)
  • When you taste a wine, you can feel the tannin specifically on the middle of your tongue and the front part of your mouth. (whicherridge.com.au)
  • We guarantee that the Tannin Eater will remove tannins to below the staining level and in most cases to no-detectable levels. (raindancewatersystems.com)
  • As such, it is important to test the water for tannin levels before adding any mopani wood and monitor these levels carefully when using this type of wood as part of an aquarium setup. (aquariumia.com)
  • Mopani wood can cause pH levels to become too acidic due to the tannins it produces, leading to an environment that is inhospitable for your fish. (aquariumia.com)
  • The effect of tannin are similar such as dark chocolate and strong black tea which produces similar tannin. (cellardoor.com.mm)
  • Methods to determine rheological characteristics of tannin-formaldehyde polycondensation reactions before and after gel point were developed. (univ-lorraine.fr)
  • A meter control on the Tannin Eater is very important to insure that regeneration is done even when unexpected excess water use occurs. (raindancewatersystems.com)
  • Increased Intake and Preference for Tannin-Rich Sainfoin (Onobrychis V" by Morgane Costes-Thiré, Juan J. Villalba et al. (usu.edu)
  • We predicted that parasitized lambs will express greater intake and preference for tannin-rich sainfoin than non-parasitized lambs, and that lambs will adjust sainfoin intake as a function of their parasitic status. (usu.edu)
  • Mopani wood tannins are not considered to be harmful if consumed in small quantities. (aquariumia.com)
  • This article explores everything you need to know about tea tannins, including their health benefits and possible side effects. (healthline.com)
  • This study explores the effect of tannin-rich feeds on the kinetics of fermentation of fibre and soluble components, and on the activity of fibrolytic and proteolytic enzymes. (scielo.org.za)
  • Just like a very old tannin that has had enough time to form stronger bonds and become less reactive. (vinography.com)
  • Likewise, the destruction or modification of tannins with time plays an important role when determining harvesting times. (wikipedia.org)
  • Tannins measuring at the low level of 0.5ppm can be problematic as tannins dissolve permanently into the water and won't settle out over time. (raindancewatersystems.com)
  • During this time, it's important to regularly monitor the pH level of your aquarium water as tannins can lower it. (aquariumia.com)
  • The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. (wikipedia.org)
  • Tannins are distributed in species throughout the plant kingdom. (wikipedia.org)
  • To the family of the oak, Fagaceae, 73% of the species tested contain tannin. (wikipedia.org)
  • For those of acacias, Mimosaceae, only 39% of the species tested contain tannin, among Solanaceae rate drops to 6% and 4% for the Asteraceae. (wikipedia.org)
  • Some families like the Boraginaceae, Cucurbitaceae, Papaveraceae contain no tannin-rich species. (wikipedia.org)
  • It usually takes at least two weeks of soaking in order to properly remove any excess tannins and other compounds that could be toxic to fish. (aquariumia.com)
  • The aim was to determine the effect of tannin on the nutritive value and microbial enzyme activity in vitro . (scielo.org.za)
  • With the aim to provide detailed morphological data concerning scientific community which will, in the future, enable researchers to identify them, we present a monograph of large-size micrographs of photosynthetic chloroplasts from the Tracheophyta and their counterparts, the redifferentiating chloroplasts producing tannins. (scirp.org)