Tannins are a unique category of plant phytochemicals especially in terms of their vast potential health-benefiting properties. Researchers have described the capacity of tannins to enhance glucose uptake and inhibit adipogenesis, thus being potential drugs for the treatment of non-insulin dependent diabetes mellitus. Thus, the present research was conducted to find out tannin content of food products. The percentage of tannin in various analyzed sources ranged from 0.0 to 108.53%; highest in kathaa and lowest in ker and mango bark. The percentage of tannins present in the plants, however, varies. Numerous studies have confirmed that the naturally occurring polyphenols are key factor for the beneficial effects of the herbal medicines. Isolation and identification of active constituents from plants, preparation of standardized dose & dosage regimen can play a significant role in improving the hypoglycaemic action.
| Published in |
International Journal of Nutrition and Food Sciences (Volume 4, Issue 2-1)
This article belongs to the Special Issue Functional Foods and Nutraceuticals for Management of Type 2 Diabetes |
| DOI | 10.11648/j.ijnfs.s.2015040201.15 |
| Page(s) | 26-29 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Tannins, Diabetes, Polyphenols, Antioxidant, Hypoglycemia
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APA Style
Mamta Kumari, Shashi Jain. (2015). Screening of Potential Sources of Tannin and Its Therapeutic Application. International Journal of Nutrition and Food Sciences, 4(2-1), 26-29. https://doi.org/10.11648/j.ijnfs.s.2015040201.15
ACS Style
Mamta Kumari; Shashi Jain. Screening of Potential Sources of Tannin and Its Therapeutic Application. Int. J. Nutr. Food Sci. 2015, 4(2-1), 26-29. doi: 10.11648/j.ijnfs.s.2015040201.15
AMA Style
Mamta Kumari, Shashi Jain. Screening of Potential Sources of Tannin and Its Therapeutic Application. Int J Nutr Food Sci. 2015;4(2-1):26-29. doi: 10.11648/j.ijnfs.s.2015040201.15
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Download@article{10.11648/j.ijnfs.s.2015040201.15,
author = {Mamta Kumari and Shashi Jain},
title = {Screening of Potential Sources of Tannin and Its Therapeutic Application},
journal = {International Journal of Nutrition and Food Sciences},
volume = {4},
number = {2-1},
pages = {26-29},
doi = {10.11648/j.ijnfs.s.2015040201.15},
url = {https://doi.org/10.11648/j.ijnfs.s.2015040201.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.s.2015040201.15},
abstract = {Tannins are a unique category of plant phytochemicals especially in terms of their vast potential health-benefiting properties. Researchers have described the capacity of tannins to enhance glucose uptake and inhibit adipogenesis, thus being potential drugs for the treatment of non-insulin dependent diabetes mellitus. Thus, the present research was conducted to find out tannin content of food products. The percentage of tannin in various analyzed sources ranged from 0.0 to 108.53%; highest in kathaa and lowest in ker and mango bark. The percentage of tannins present in the plants, however, varies. Numerous studies have confirmed that the naturally occurring polyphenols are key factor for the beneficial effects of the herbal medicines. Isolation and identification of active constituents from plants, preparation of standardized dose & dosage regimen can play a significant role in improving the hypoglycaemic action.},
year = {2015}
}
TY - JOUR T1 - Screening of Potential Sources of Tannin and Its Therapeutic Application AU - Mamta Kumari AU - Shashi Jain Y1 - 2015/03/21 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.s.2015040201.15 DO - 10.11648/j.ijnfs.s.2015040201.15 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 26 EP - 29 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.s.2015040201.15 AB - Tannins are a unique category of plant phytochemicals especially in terms of their vast potential health-benefiting properties. Researchers have described the capacity of tannins to enhance glucose uptake and inhibit adipogenesis, thus being potential drugs for the treatment of non-insulin dependent diabetes mellitus. Thus, the present research was conducted to find out tannin content of food products. The percentage of tannin in various analyzed sources ranged from 0.0 to 108.53%; highest in kathaa and lowest in ker and mango bark. The percentage of tannins present in the plants, however, varies. Numerous studies have confirmed that the naturally occurring polyphenols are key factor for the beneficial effects of the herbal medicines. Isolation and identification of active constituents from plants, preparation of standardized dose & dosage regimen can play a significant role in improving the hypoglycaemic action. VL - 4 IS - 2-1 ER -
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