It’s a a pretty broad term. A tannin is just a naturally occurring polyphenol (a beneficial plant compound with antioxidant properties) found in plants, seeds, bark, wood, leaves, and fruit skins. The word “tannin” is old and comes from the process of waterproofing, preserving, and transforming animal hides into leather (aka the tanning process) by using plant extracts from different plant parts of various plant species.
Tannins are responsible for the astringent (acidic/ bitter) taste in wine or unripe fruits, and for the colors seen in flowers and in autumn leaves. If you want to learn more about how tannins work scientifically, here is a page on tannins from Cornell University but it is at a much higher reading level than an ELI5 post.
Tannins are naturally occurring compounds in fruits and veggies. They are a part of a larger group called polyphenols, which are known for their antioxidant properties.
Tannins bind proteins and minerals. Because of this, they can slightly reduce absorption of iron and some other nutrients (only if you’re eating a LOT of tannin-rich foods, but even then, the effect is miniscule)
A lot of bro-science influencers that promote the carnivore diet (which is not good for you at all) claim that tannins are bad for you because they are “plant defense chemicals.” They say that they’re anti-nutrients and that plants produce tannins to harm you. None of this is true. Carnivores love getting their iron from meat, so since tannins have a very small effect on iron absorption, they use this as the main justification to not eat fruits and vegetables. (You’ll see the same blasphemy against oxalates, but again, you will never eat enough veggies to be negatively affected by oxalates either).
You can NEVER eat enough tannins to actually effect your iron levels in any way. The most extreme possible case where the effect may be harmful is if someone who is extremely iron-deficient is eating like 5 pounds of spinach per day. But this is the most extreme of cases and realistically nobody will ever have any real effect. Tannins also are being studied for their health benefits, and the overall health benefits you get from eating plant products far outweigh any possible health detriment. Between meat and plants, meat has far more health detriments than plants. But a balanced diet of both is the best.
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There isn’t I way I see to simplify the the chemistry, so let’s talk about what they do.
They are both Dark colored and bitter flavors found in natural materials.
They are very complex molecules that interact with a huge range of bio material.
The management of tannin across wide range of human product makes them useful and important.
Two divergent Examples of their usage:
Color and flavor of whiskey.
Color, type, and quality of leather.
It’s a a pretty broad term. A tannin is just a naturally occurring polyphenol (a beneficial plant compound with antioxidant properties) found in plants, seeds, bark, wood, leaves, and fruit skins. The word “tannin” is old and comes from the process of waterproofing, preserving, and transforming animal hides into leather (aka the tanning process) by using plant extracts from different plant parts of various plant species.
Tannins are responsible for the astringent (acidic/ bitter) taste in wine or unripe fruits, and for the colors seen in flowers and in autumn leaves. If you want to learn more about how tannins work scientifically, here is a page on tannins from Cornell University but it is at a much higher reading level than an ELI5 post.
Tannins are naturally occurring compounds in fruits and veggies. They are a part of a larger group called polyphenols, which are known for their antioxidant properties.
Tannins bind proteins and minerals. Because of this, they can slightly reduce absorption of iron and some other nutrients (only if you’re eating a LOT of tannin-rich foods, but even then, the effect is miniscule)
A lot of bro-science influencers that promote the carnivore diet (which is not good for you at all) claim that tannins are bad for you because they are “plant defense chemicals.” They say that they’re anti-nutrients and that plants produce tannins to harm you. None of this is true. Carnivores love getting their iron from meat, so since tannins have a very small effect on iron absorption, they use this as the main justification to not eat fruits and vegetables. (You’ll see the same blasphemy against oxalates, but again, you will never eat enough veggies to be negatively affected by oxalates either).
You can NEVER eat enough tannins to actually effect your iron levels in any way. The most extreme possible case where the effect may be harmful is if someone who is extremely iron-deficient is eating like 5 pounds of spinach per day. But this is the most extreme of cases and realistically nobody will ever have any real effect. Tannins also are being studied for their health benefits, and the overall health benefits you get from eating plant products far outweigh any possible health detriment. Between meat and plants, meat has far more health detriments than plants. But a balanced diet of both is the best.