A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities

• Published in: Molecules (Basel, Switzerland) Vol. 30; no. 4; p. 800
• Main Authors: Cosme, Fernanda, Aires, Alfredo, Pinto, Teresa, Oliveira, Ivo, Vilela, Alice, Gonçalves, Berta
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.02.2025; MDPI
• Subjects: Acids; Amino acids; Antimicrobial agents; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; astringency; Beverages; Beverages - analysis; bioactive tannins; Bioavailability; Blood pressure; Cancer; Carbon; Cardiovascular disease; Cardiovascular diseases; Chemical bonds; Chronic diseases; Cocoa; condensed tannins; Diabetes; Enzymes; Food; Fruits; Health aspects; Humans; hydrolyzable tannins; Iron; Metabolism; Metabolites; Microbiota; Microbiota (Symbiotic organisms); Molecular weight; Physiological aspects; Polymerization; Polymers; Prevention; proanthocyanidins; Proteins; Review; Seeds; Tannins - analysis; Tannins - chemistry; Tannins - pharmacology; United Kingdom; proanthocyanidins; bioavailability; bioactive tannins; bitterness; beverage; condensed tannins; astringency; hydrolyzable tannins; nutritional quality; food
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules30040800

Tannins, a diverse class of polyphenolic compounds, are widely present in a variety of plant-based foods and beverages, where they contribute significantly to flavor, astringency, and numerous health benefits. Known for their antioxidant, anti-inflammatory, and cardioprotective properties, tannins are associated with a reduced risk of chronic diseases such as cardiovascular disease, cancer, and diabetes. Their bioavailability and metabolism are influenced by factors such as polymerization, solubility, and interactions with the gut microbiota. Tannin-rich beverages, including tea, wine, fruit juices, and cider, offer a range of health-promoting effects, including antioxidant, cardioprotective, and antimicrobial activities. In addition, tannins contribute significantly to the sensory and nutritional characteristics of fruits, nuts, and vegetables, influencing flavor, color, and nutrient absorption. The levels and efficacy of tannins are subject to variation due to factors such as ripeness and food processing methods, which can increase their impact on food quality and health. This review provides a comprehensive examination of the bioactive roles of tannins, their nutritional implications, and their sensory effects, highlighting their importance in both dietary applications and overall well-being.