International Journal of Nutrition and Food Sciences
Volume 4, Issue 2-1, March 2015, Pages: 26-29
Received: Nov. 18, 2014;
Accepted: Dec. 4, 2014;
Published: Mar. 21, 2015
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Mamta Kumari, Polytechnic in Home Science, Junagadh Agricultural University, Keriya Road, Amreli, Gujarat-365601, India
Shashi Jain, Department of Foods & Nutrition, College of Home Science, MPUAT, Udaipur, Rajasthan-313001, India
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.
Screening of Potential Sources of Tannin and Its Therapeutic Application, International Journal of Nutrition and Food Sciences. Special Issue:Functional Foods and Nutraceuticals for Management of Type 2 Diabetes.
Vol. 4, No. 2-1,
2015, pp. 26-29.
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