Autores
Fraga-Corral, Maria
Garcia-Oliveira, Paula
Prieto Lage, Miguel A.
Orientador(es)
Resumo(s)
Tannins are polyphenolic compounds historically utilized in textile and adhesive industries, but also in traditional human and animal medicines or foodstuffs. Since 20th-century, advances in analytical chemistry have allowed disclosure of the chemical nature of these molecules. The chemical profile of extracts obtained from previously selected species was investigated to try to establish a bridge between traditional background and scientific data. The study of the chemical composition of these extracts has permitted us to correlate the presence of tannins and other related molecules with the effectiveness of their apparent uses. The revision of traditional knowledge paired with scientific evidence may provide a supporting background on their use and the basis for developing innovative pharmacology and food applications based on formulations using natural sources of tannins. This traditional-scientific approach can result useful due to the raising consumers’ demand for natural products in markets, to which tannin-rich extracts may pose an attractive alternative. Therefore, it is of interest to back traditional applications with accurate data while meeting consumer’s acceptance. In this review, several species known to contain high amounts of tannins have been selected as a starting point to establish a correlation between their alleged traditional use, tannins content and composition and potential bioaccessibility.
Descrição
Palavras-chave
Human and animal health Medicinal Nutritional Pharmacological Tannins Traditional application Traditional use Veterinary
Contexto Educativo
Citação
Fraga-Corral, Maria; Otero, Paz; Cassani, Lucia; Echave, Javier; Garcia-Oliveira, Paula; Carpena, Maria; Chamorro, Franklin; Lourenço-Lopes, Catarina; Prieto, Miguel A.; Simal-Gandara, Jesus (2021). Traditional applications of tannin rich extracts supported by scientific data: chemical composition, bioavailability and bioaccessibility. Foods. ISSN 2304-8158. 10:2, p. 1-33