This concisely written book presents information on types of plant phenolics. The sole focus of this volume is on dietary tannins. It reviews the fact that tannins interact with dietary proteins, carbohydrates, minerals, vitamins, digestive enzymes, and lower nutrient availability. This work reveals that in certain parts of the world, tannins also have been reported as carcinogenic. This literature comprehensively reviews chemistry and plant biochemistry, and methods of extraction. It also explains the harmful and toxic effects and remedies to alleviate dietary tannins. This useful resource is a must for all food scientists, nutritionists, biochemists, and animal scientists throughout the world.
Table of Contents
INTRODUCTION. PLANT PHENOLICS: STRUCTURE, CLASSIFICATION, and BIOSYNTHESIS. Structure and Classification. Biosynthesis. OCCURRENCE, NATURE, and COMPOSITION. Significance in Plant Growth. Tannins in Cereals. Tannins in Legumes. Tannins in Fruits and Vegetables. Tannins in Wine. Tannins in Tea. Tannins in Forages. METHODS of TANNIN ANALYSIS. General Considerations. Vanillian Assay. Oxidation-Reduction Methods. Protein Precipitation Methods. Factors Influencing Tannin Analysis. NUTRITIONAL CONSEQUENCES of DIETARY TANNINS. Mechanisms of Tannin Toxicity. Tannins in Ruminant Nutrition. Physiological Adaptation to Tannins: Defense Mechanism. REMOVAL and DETOXIFICATION of DIETARY TANNINS. Dehuling. Soaking. Chemical Deactivation of Tannins. Metabolic Detoxification of Dietary Tannins: Cooking. Germination. Drying and Storage. Plant Breeding Systems. TANNINS in CROP PRODUCTION. Losses Due to Birds, Pests, and Pathogens. Bird Resistance. Preharvest Seed Germination. Resistance to Pests and Diseases. INDEX.