Ellagitannine

Ellagitannins are a class of hydrolyzable tannins. They are composed of glucose and gallic acid units, with the latter being linked by ester bonds to form ellagic acid. These compounds are found in various plant sources, including fruits like pomegranates, raspberries, strawberries, and nuts such as walnuts and pecans. They are also present in woody plants like oak and chestnut.

In biological systems, ellagitannins can undergo hydrolysis in the gut, releasing ellagic acid and smaller phenolic compounds. Ellagic acid is known for its antioxidant properties, which have been studied for potential health benefits, although scientific consensus on their efficacy in humans is still developing. Research has explored their roles in areas such as anti-inflammatory effects and cardiovascular health.

The characteristic taste of some fruits and the astringency associated with certain wines are partly due to the presence of ellagitannins and their breakdown products. Their extraction and characterization are important in the fields of food science, natural product chemistry, and phytochemistry. Further research continues to investigate the full spectrum of their biological activities and potential applications.