Definition:
A diverse group of naturally occurring plant polyphenols that can bind to proteins and certain minerals, potentially reducing their digestion or absorption. They are found in foods such as tea, coffee, legumes, nuts, fruits, and whole grains and contribute to the astringent or drying sensation of some foods. In nutrition, tannins are sometimes considered antinutritional compounds, although their effects depend on the type and amount consumed and they may also have beneficial antioxidant and other biological effects.
