Corpus ID: 42476105

Tannins are Astringent

@article{Ashok2012TanninsAA,
  title={Tannins are Astringent},
  author={Praveen Kumar Ashok and Kumud Upadhyaya},
  journal={Journal of Pharmacognosy and Phytochemistry},
  year={2012},
  volume={1},
  pages={45-50}
}
Tannins are astringent, bitter plant polyphenols that either bind and precipitate or shrink proteins. The astringency from the tannins is that which causes the dry and puckery feeling in the mouth following the consumption of red wine, strong tea, or an unripened fruit[1]. The term tannin refers to the use of tannins in tanning animal hides into leather; however, the term is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as… Expand
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