Tannins
Tannins are plant polyphenols found in tea, wine, some fruits, and nuts, known for antioxidant and astringent effects, but may impact nutrient absorption.
Tannins are a group of polyphenolic compounds widely distributed in plant foods and beverages. While they provide antioxidant, anti-inflammatory, and potential cardiovascular benefits, they can also inhibit the absorption of some nutrients, especially iron.
Tannins are associated with several potential health benefits, especially as antioxidants, but strong human evidence is mainly for their interactions with nutrient absorption rather than specific therapeutic effects.
Antioxidant properties
ModerateTannins can neutralize free radicals and protect cells from oxidative damage.
May support cardiovascular health
LimitedSome tannin-rich foods may help reduce markers of cardiovascular risk by improving endothelial function and lowering inflammation, though direct effects are still under study.
May help modulate inflammation
LimitedTannins have demonstrated anti-inflammatory effects in cell and animal studies; human data is less robust.
Potential digestive health effects
MixedTannins have astringent properties and may reduce diarrhea, but can also interfere with nutrient absorption at high intakes.
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