Compound Monograph

Tannins

Tannins are a broad class of astringent plant polyphenols that bind proteins, divided into hydrolysable and condensed types.

Work in progress

Classification

Tannins are a class of plant constituents. Astringent polyphenols that bind and precipitate proteins, tightening and toning tissue.

Phenolics Tannins

Where Does It Come From? (43)

Plants and supplements in the database that list tannins among their constituents.

Acacia Acacia spp. Albizzia Albizzia lebbeck Angelica Angelica archangelica Arjuna Terminalia arjuna Bay Bean Canavalia rosea Bearberry Arctostaphylos uva-ursi Buchu Agathosma betulina Cacao Theobroma cacao Cascara sagrada Rhamnus purshiana Cashew Anacardium occidentale Cat's Claw Uncaria tomentosa Catnip Nepeta cataria Clavo Huasca Tynanthus panurensis Clove Syzygium aromaticum Coltsfoot Tussilago farfara Damiana Turnera diffusa Eleuthero Root Eleutherococcus senticosus German Chamomile Matricaria chamomilla Goldenrod Solidago virgaurea Graviola Annona muricata Guarana Paullinia cupana Hyssop Hyssopus officinalis Maca Lepidium meyenii Manuka Leptospermum scoparium Many barks, leaves and fruitsMeadowsweetOak bark Peony Paeonia lactiflora Peppermint Mentha piperita Periwinkle Vinca major Pomegranate Raspberry Leaf Rubus idaeus Rhubarb Rheum palmatum Rose Slippery Elm Ulmus fulva St. John's Wort Hypericum perforatum Stinging Nettle Urtica dioica Tea Camellia sinensis Thyme Thymus vulgaris Walnut Juglans nigra Willow Salix alba Wireweed Sida acuta Witch hazel

Research & Evidence

Tannins are a large group of astringent polyphenols that bind and precipitate proteins, which gives tannin-rich foods and herbs their puckering, drying mouthfeel. They are conventionally divided into hydrolysable tannins (gallotannins and ellagitannins) and condensed tannins (proanthocyanidins). They underlie the traditional use of many astringent herbs for diarrhoea, sore throats and topical wound care, and they contribute antioxidant activity. Because the term covers many structurally diverse compounds, general claims describe the class rather than a single molecule.

Toxicity & Safety

At dietary levels tannins are generally well tolerated, though their protein-binding can reduce absorption of iron and some other nutrients and may cause stomach upset in large amounts. Very high or prolonged intake of certain tannins has been associated with adverse effects, so concentrated use over long periods is best avoided.