Have you ever wondered why, after drinking red wine or a cup of black tea, your mouth feels as dry as in the desert? The culprits are tannins, a complex chemical found in many of our favorite foods and drinks.
Tannins aren't just responsible for that weird dry mouth feeling. They can help prevent chronic diseases, are used in photography and leatherworking, and are even responsible for the spectacular color change of leaves in the fall.
When it comes to our health, tannins can do much more good for our bodies than we would expect from something that makes our mouth pucker.
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What are tannins?
Tannins belong to a large family of phenolic compounds found in plants in virtually every climate and ecosystem. These molecules have impressive reactivity: they bind to proteins, starches, minerals and cellulose. It is this chemical stickiness that has made tannins useful to humans for thousands of years, from tanning leather to being used in traditional medicine.
Plants also rely on tannins for their purposes. According to the USDA, unripe fruits contain tannin, which deters animals from eating them until their seeds are ready to spread.
Why do tannins cause dry mouth?
These plant-derived molecules are responsible for the characteristic puckering sensation known as astringency. According to research in Physiology and behaviorAstringency is a tactile mechanical sensation caused by the interaction of tannins with proteins in your body. saliva. These proteins, especially proline-rich proteins (PRP), typically act as natural lubricants. But the tannins bind to the PRP, removing the slippery coating that leaves your mouth feeling smooth.
As explained in a recent study in Biomembranes“In particular, proline-rich proteins are known to bind readily to tannins; this binding and the associated reduction in salivary lubricity have been proposed as one of the mechanisms by which the sensation of astringency is created.”
Once this protective layer of lubricant is removed, your mouth will begin to rub, creating an instant feeling of dryness and puckering. And yes, the feeling of dryness intensifies with repeated sips.
Trying to reduce the feeling of dryness while enjoying your favorite drink? Try adding some fatty foods, which may soften the astringent effect. When eating fatty foods, the polyphenols will instead bind to the lipids in the food, reducing the harshness of the tannins. This is why cream cheeses often pair well with drier wines.
Health benefits of tannins
While tannins may not give us the best flavor, they have well-established antioxidant, anti-inflammatory, and cardioprotective properties. They help prevent oxidative damage and support cardiovascular health by suppressing the production of “bad” cholesterol.
Tea tannins, in particular, act as powerful antioxidants. They may reduce cell damage and help reduce the incidence of chronic diseases such as heart disease, cancer and diabetes. Their astringency may also support digestive health by contracting tissue and reducing inflammation.
And fortunately, according to a recent study conducted in Mmoleculesyou probably already consume tannins every day.
“Tannins are part of our daily diet, with an estimated intake of 0.1 to 0.5 grams per day, primarily through beverages such as wine, tea, cider, infusions and cocoa, as well as dried fruits, vegetables and other plant-based foods,” the study authors said.
This article does not contain medical advice and should be used for informational purposes only.
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