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The Journey through the Gene: a Focus on Plant Anti-pathogenic Agents Mining in the Omics Era
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
José Ribamar Costa Ferreira-Neto, Éderson Akio Kido, Flávia Figueira Aburjaile, Manassés Daniel da Silva, Marislane Carvalho Paz de Souza, Ana Maria Benko-Iseppon
Tannins exert biological effects according to their characteristics (Serrano et al. 2009), as follows: As being unabsorbable, usually associated with tannins of complex structures and binding properties, which may produce local effects in the gastrointestinal tract (antioxidant, radical scavenging, antimicrobial, antiviral, antimutagenic and antinutritional effects);As being absorbable, usual tannins with low molecular weight structures, are easily absorbed and produce systemic effects in several organs.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
There are two types of dietary iron: heme and nonheme iron. Heme iron is found solely in animal foods, while nonheme iron is found primarily in plant-based foods. Heme iron is more readily absorbed than nonheme iron, which is not necessarily a positive characteristic since it is possible to absorb heme iron in excess. Excess heme iron has been associated with an increased risk of coronary heart disease, breast cancer, esophageal cancer, and stomach cancer.123–125 Therefore, plant-based iron sources may be safer since the body is able to regulate its nonheme iron better. Many factors affect the absorption of nonheme iron, such as other foods it is eaten with and a person’s current iron status. Plant foods rich in iron include leafy green vegetables, beans, and whole grains. Iron-rich foods should ideally be eaten with vitamin C-rich foods to enhance absorption. Certain foods interfere with iron absorption, like coffee and tea, which contain tannins, and calcium supplements.120
Role of Vitamin D and Antioxidant Functional Foods in the Prevention and Treatment of Alzheimer’s Disease Pathology
Published in Abhai Kumar, Debasis Bagchi, Antioxidants and Functional Foods for Neurodegenerative Disorders, 2021
Tannins are polyphenols with antioxidative and anti-inflammatory properties. Additionally, they have anticholinesterase activities and can positively impact neurodegenerative diseases such as AD (Hussain et al., 2019).
Health effects, sources, utilization and safety of tannins: a critical review
Published in Toxin Reviews, 2021
Kartik Sharma, Vikas Kumar, Jaspreet Kaur, Beenu Tanwar, Ankit Goyal, Rakesh Sharma, Yogesh Gat, Ashwani Kumar
Tannins are the phenolic compounds that are present in almost every food and feed material in one form or the other. Since it is consumed more frequently via natural sources and somehow by synthetic sources due to their astringent effect, their demand is increasing day by day leading to more production of tannins by industries. Since tannin is majorly obtained from the natural sources and degrades in the environment itself, it is unlikely to possess any adverse effect on the environment (Anonymous 2006). Tannins ultimately reaches either ground water or surface of drinking water or will bio accumulate in the environment, where it undergoes aerobic degradation which lasts for weeks (Anonymous 2006; Kraus et al., 2003). Tannin’s exposure to humans from its use in pesticides is extremely small as compared to its exposure via natural sources. Its rapid atmospheric oxidation, low toxicity, biodegradation along with rapid metabolism and excretion decreases the risk of concerns via dietary exposure if used in permissible amount (Anonymous 2006).
Phytonutrient Inhibitors of SARS-CoV-2/NSP5-Encoded Main Protease (Mpro) Autocleavage Enzyme Critical for COVID-19 Pathogenesis
Published in Journal of Dietary Supplements, 2023
Sreus A. G. Naidu, Yamini B. Tripathi, Priya Shree, Roger A. Clemens, A. Satyanarayan Naidu
Tannins are a heterogeneous group of high molecular weight, water-soluble, polyphenolic compounds, naturally present in cereals, leguminous seeds, and predominantly in several fruits and vegetables, where they appear to provide protection against a wide range of biotic and abiotic stressors. Tannins are considered as potent antimicrobial agents against viruses, bacteria, and fungi (73). These compounds also demonstrate antioxidant and free radical scavenging activities, which may help avert several oxidative stress-related metabolic disorders (74).