Tannins bitter

Tannin. Bitter principle of plant containing plant polyphenols. 

Apocynum cannabinum, Canadian hemp American Indian hemp black Indian hemp Indian physic Indian dogbane. Dried rhizome and roots of Apocynum cannabinum L., Apocynaceae. Habit. U.S. Constit. Cynotoxin. apocyncein, apocynin, cymarin, resin, tannin, bitter extractive, starch. 

Salvia. Sage. Dried leaves of Salvia of/icinatis L.. Labiatae. Habit, Southern Europe cultivated in U.S., England, France. Const//. 1 -2.5% volatile oil resin, tannin, bitter principles. 

Phytochemistry Leaves and inflorescences contain essential oil (a-thujone, P-thujone, L-camphor, thujol, bomeol, pinene, etc.), flavonoids (luteolin, quercetin, apigenin, diosmetin, etc.), tannins, bitter substances, and alkaloids (Khalmatov et al. 1984 Akopov 1990 Schinella et al. 1998 Williams et al. 1999). 

Phytochemistry The aboveground parts contained up to 1 % total alkaloids (thalmine and thalminine), flavonoids (1.64 %), saponins (3.1 %), vitamin C (175.7-761.7 mg%), organic acids, tannins, bitter, and other substances the roots contained 1.1 % total alkaloids (thalicmine, thahcmidine, thalicmitrine, tolmetin, arganonine and others). The seeds contained 22.9-28.4 % fatty oil (Yunusov 1981 Khalmatov et al. 1984 Sidjimov et al. 1998). 

Viburnum prunifolium contains coumarins (scopoletin, scopolin, aesculetin), alkaloids, P-sitosterin, arbutin, triterpenes (a- and P-amyrin, ursolic acid, oleanolic acid), amento-flavone, and iridoid glucosides Valeriana type)." Other constituents include malic, citric, oxalic, and valeric acids) tannin bitter resin and others (merck). 1 -Methyl-2,3-dibutyl hemi-mellitate was isolated from the stem bark. ... 

The quahty of individual gums is mainly deterrnined by color and taste or odor. Many gums are colorless when secreted, but darken on aging. Most gums are usually tasteless unless contaminated by the bitter flavors of tannins which precludes their use in foods. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

This needs to be taken into aceount particularly with drugs containing essential oils, tannins, and bitter substanees [I, 2]. Herbal drugs with these active constituents should not be. stocked in the powdered state. 

The astringency of wine tannin fractions appears to be correlated to the content of flavanol units released after thiolysis regardless of their environment in the original mol-ecules. Anthocyanins contributed neither bitterness nor astringency. Whether incorporation of anthocyanin moieties in tannin-derived structures affects their interactions with proteins and taste properties remains to be investigated. 

Vidal, S. et al., Effect of tannin composition and wine carbohydrates on astringency and bitterness. In 5th Pangborn Sensory Science Symposium, Boston, 2003. 

N.A. Meliacins, triterpenoid bitters, tannins, flavonoids.100 For hemorrhoids, malaria, peptic ulcers, intestinal worms. Antifungal, antiviral, antiinflammatory, antibacterial. 

A second Hud of tannin is produced whan indigo or similar compounds rich in carbon, are treated with nitric acid, as In (he foregoing method., A very bitter, orange-colored residue is obtained, which is soluble In water,... 

---