tannintannin

Tannintannin is not a widely recognized chemical term in standard reference works. It may appear as a stylistic repetition of the word tannin or as a coined name in branding or fiction. There is no substance universally recognized by that name in the scientific literature. For general reference, this article discusses tannins, a class of plant polyphenols with related properties.

Tannins are water-soluble polyphenolic compounds found in numerous plants. They are subdivided into hydrolyzable tannins (such as gallotannins and ellagitannins) and condensed tannins (proanthocyanidins). Their basic units are phenolic monomers that can link into larger polymers, giving them a strong tendency to form complexes with proteins and metals. Tannins are responsible for the astringent taste of many fruits, teas, wines, and unripe fruits, and they play a role in plant defense against herbivores and pathogens.

Sources include bark, wood, leaves, and fruits of oaks, chestnuts, gallnuts, and several tropical species. In industry, tannins are used in leather tanning, dyeing, and as antioxidants or clarifying agents in beverages. In foods and supplements, they contribute flavor and potential health effects; their antioxidant activity is often highlighted, though bioavailability varies by structure.

Safety is generally related to dosage. Moderate dietary tannins are common in many diets; excessive intake or certain tannin classes may interfere with mineral absorption or cause digestive upset in sensitive individuals. Processing methods can mitigate some effects.

See also: tannin, hydrolyzable tannin, condensed tannin, ellagitannin, proanthocyanidin.