Tannins, or tannins, are naturally occurring polyphenolic compounds that have the ability to bind to proteins and form persistent complexes. They are found in the bark, leaves, and fruits of various plants. Tannins give an astringent taste and are widely used in the leather tanning industry, as well as in winemaking, pharmaceuticals and dye production. They also have antiseptic, anti-inflammatory, and astringent properties.
The content of tannins varies depending on the type of plant and its growing conditions. In medicine, tannins are used to treat inflammation and wounds, as well as a remedy against diarrhea. Their antioxidant properties protect the body from the effects of free radicals. In the food industry, tannins are used to add flavor and improve the durability of foods.