Tanniinide

Tanniinide is a term sometimes used colloquially or in informal contexts to refer to a group of organic compounds collectively known as tannins. Tannins are a diverse class of polyphenolic secondary metabolites found in plants. They are characterized by their ability to bind to and precipitate proteins and other organic compounds such as amino acids and alkaloids. This binding property is often what gives tannins their astringent taste and is responsible for their biological functions in plants, including defense against herbivores and pathogens, and as antioxidants.

Tannins are broadly classified into two main groups: hydrolyzable tannins and condensed tannins. Hydrolyzable tannins, such as gallotannins and ellagitannins, can be hydrolyzed by acids or enzymes to yield gallic acid, ellagic acid, and a sugar moiety. Condensed tannins, also known as proanthocyanidins, are polymers of flavan-3-ol units and do not undergo hydrolysis.

These compounds are widely distributed in the plant kingdom, found in fruits (like grapes and berries), nuts, seeds, bark, leaves, and roots of various plants, including oak, tea, coffee, and cocoa. Historically, tannins have been utilized in various applications, most notably in leather tanning, where their protein-binding properties are essential for converting animal hides into durable leather. They are also used in winemaking to impart astringency and improve aging potential, and in the production of inks and dyes. In traditional medicine, tannins have been employed for their medicinal properties, such as anti-inflammatory and antimicrobial effects, although scientific research continues to explore their full range of biological activities and potential health benefits.