What are Tannins? Where are they found? Tannins (also known as tannic acid) are water-soluble polyphenols found in a variety of plant diets. In experimental animals, they have been linked to decreased feed intake, growth rate, feed efficiency, net metabolizable energy, and protein digestibility. As a result, meals high in tannins are thought to be low in nutritional value. Recent research suggests that the main effect of tannins is a decreased effectiveness in converting ingested nutrients to new body components, rather than an inhibition on food consumption or digestion. The prevalence of some cancers, such as esophageal cancer. Other studies, on the other hand, suggested that tannins' carcinogenic activity may be due to components associated with tannins rather than tannins themselves. Surprisingly, many studies have found a link between tea drinking and the development of malignancies. The anticarcinogenic properties of tea polyphenols and various tannin components have been suggested. A number of tannin compounds have been proven to inhibit the mutagenic activity of a variety of mutagens. For interaction with cellular macromolecules, many carcinogens and mutagens create oxygen-free radicals.

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