Comparative studies on phytochemical and proximate composition
... highest in the roots. Cardenolide concentration is generally low in all the segments of the conophor seedling studied. It can be inferred that the foliage can be used as an anti-venom agent based on its relatively high content of cardiac glycosides, alkaloids, saponins and phenols which are active s ...
... highest in the roots. Cardenolide concentration is generally low in all the segments of the conophor seedling studied. It can be inferred that the foliage can be used as an anti-venom agent based on its relatively high content of cardiac glycosides, alkaloids, saponins and phenols which are active s ...
The Formation of `Ruminal Bypass Protein` (In Vitro) by Adding
... overcome limited protein supply to ruminant and one of them is by protecting the feed protein from its degradation in the rumen and, hence, increasing the amount of protein that enters the abomasum. This type of protein is called “ruminal bypass protein”, which can be obtained by physical treatment ...
... overcome limited protein supply to ruminant and one of them is by protecting the feed protein from its degradation in the rumen and, hence, increasing the amount of protein that enters the abomasum. This type of protein is called “ruminal bypass protein”, which can be obtained by physical treatment ...
Phytochemistry of Medicinal Plants
... 2. The Journey of Medicinal Plant Research An assessment of the previous trends and impact of research into the phytochemistry on medicinal plants of the world is quite desirable before considering recent trends. After centuries of empirical use of herbal preparation, the first isolation of active p ...
... 2. The Journey of Medicinal Plant Research An assessment of the previous trends and impact of research into the phytochemistry on medicinal plants of the world is quite desirable before considering recent trends. After centuries of empirical use of herbal preparation, the first isolation of active p ...
Impact of Tannic Acid on the Gastrointestinal Microflora
... The symbiotic association between animals and microorganisms exists in a highly integrated ecosystem with multiple inter-relations. A large number of microorganisms inhabit the gastrointestinal tract and they are generally referred to as normal flora or microbiota, most of which are bacteria. The mi ...
... The symbiotic association between animals and microorganisms exists in a highly integrated ecosystem with multiple inter-relations. A large number of microorganisms inhabit the gastrointestinal tract and they are generally referred to as normal flora or microbiota, most of which are bacteria. The mi ...
IOSR Journal of Pharmacy and Biological Sciences (IOSR-JPBS)
... compared to other active plant compounds (for instance alkaloids) mean that many animals, including humans, ingest significant quantities in their diet. Preliminary research indicates that flavonoids may modify allergens, viruses, and carcinogens, and so may be biological "response modifiers". In vi ...
... compared to other active plant compounds (for instance alkaloids) mean that many animals, including humans, ingest significant quantities in their diet. Preliminary research indicates that flavonoids may modify allergens, viruses, and carcinogens, and so may be biological "response modifiers". In vi ...
Phenolic Compounds and Tannins in Wine
... Compounds that oxidise to cause browning in wines (oxidised form is yellow/brown) Generally odourless (but can be precursors to volatile phenol fault compounds) Have a bitter flavour Also Coumarins – from oak Can exist as the glycoside (bitter) or aglycone (acidic) ...
... Compounds that oxidise to cause browning in wines (oxidised form is yellow/brown) Generally odourless (but can be precursors to volatile phenol fault compounds) Have a bitter flavour Also Coumarins – from oak Can exist as the glycoside (bitter) or aglycone (acidic) ...
Bio426Lecture28Apr10
... The term “tannin” is derived from the tanning process in which raw animal hides are preserved by rubbing tannins on them. The tannins help to complex the proteins and keep them from degrading. This protein-binding property of tannins lends them their toxicity to herbivores. • tannins can bind diges ...
... The term “tannin” is derived from the tanning process in which raw animal hides are preserved by rubbing tannins on them. The tannins help to complex the proteins and keep them from degrading. This protein-binding property of tannins lends them their toxicity to herbivores. • tannins can bind diges ...
Phenylpropanoids
... Hydrolyzable tannins • HTs are molecules with a polyol (generally D-glucose) as a central core. • The hydroxyl groups of these carbohydrates are partially or totally esterified with phenolic groups like gallic acid (-->gallotannins) or ellagic acid (--> ellagitannins). HT are usually present in low ...
... Hydrolyzable tannins • HTs are molecules with a polyol (generally D-glucose) as a central core. • The hydroxyl groups of these carbohydrates are partially or totally esterified with phenolic groups like gallic acid (-->gallotannins) or ellagic acid (--> ellagitannins). HT are usually present in low ...
Tannin
A tannin (also known as vegetable tannin, natural organic tannins, or sometimes tannoid, i.e. a type of biomolecule, as opposed to modern synthetic tannin) is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds including amino acids and alkaloids.The term tannin (from tanna, an Old High German word for oak or fir tree, as in Tannenbaum) refers to the use of wood tannins from oak in tanning animal hides into leather; hence the words ""tan"" and ""tanning"" for the treatment of leather. However, the term ""tannin"" by extension is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules.The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also as pesticides, and in plant growth regulation. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine. Likewise, the destruction or modification of tannins with time plays an important role in the ripening of fruit and the aging of wine.Tannins have molecular weights ranging from 500 to over 3,000 (gallic acid esters) and up to 20,000 (proanthocyanidins).