ReviewPreventive nutrition and food science2022
Tannins in Foods: Nutritional Implications and Processing Effects of Hydrothermal Techniques on Underutilized Hard-to-Cook Legume Seeds-A Review.
Review in Preventive nutrition and food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
23 citing papers in PubMed, 69 citations in OpenAlex.
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Assessing the hidden risks of non-thermal processing: Ultrasound-induced toxicity of cashew apple juice in a zebrafish model.Journal of the science of food and agriculture · 2026Article
- Impact of Intercropped Legume Flours on the Nutritional and Textural Attributes of Wheat Cakes: A Sustainable Approach to Enhanced Nutrition.Foods (Basel, Switzerland) · 2026Article
- Nutritional and Functional Attributes of Legumes: A Review of Processing Methods and Their Impacts.Journal of food science · 2026Review
- Tannic acid supplementation exerts biphasic effects on growth performance, immune function, and gut microbiota in Pekin duck.Poultry science · 2026Article
- Potential Nutraceutical Properties ofMolecules (Basel, Switzerland) · 2026Article
- Reviving Forgotten Foods: From Traditional Knowledge to Innovative and Safe Mediterranean Food Design.Foods (Basel, Switzerland) · 2026Review
- Phytochemical and antimicrobial properties of Morus nigra and Morus alba grown in Fujairah, United Arab Emirates.Scientific reports · 2025Article
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
- Nutrient Content and Sensory Acceptability of Home-Based Therapeutic Food to Treat Children 6-59 Months With Moderate Acute Malnutrition.Food science & nutrition · 2025Article
- Article
- A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities.Molecules (Basel, Switzerland) · 2025Review
- Plant Polyphenols as Heart's Best Friends: From Health Properties, to Cellular Effects, to Molecular Mechanisms of Action.International journal of molecular sciences · 2025Review
- Antimicrobial activity and cytotoxic and epigenetic effects of tannic acid-loaded chitosan nanoparticles.Scientific reports · 2024Article
- Hays of Novel-Improved Legume Cultivars: Phytochemical Content and Nutritional Value.Plants (Basel, Switzerland) · 2024Article
- Article
- Fermenting kale (Food science & nutrition · 2024Article
- Rational Design and Testing of Antibacterial Aloe Vera Hemostatic Hydrogel.Gels (Basel, Switzerland) · 2024Article
- Dietary Phenolic Compounds-Wellbeing and Perspective Applications.International journal of molecular sciences · 2024Review
- Bioactive Components of Areca Nut: An Overview of Their Positive Impacts Targeting Different Organs.Nutrients · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tannins, water-soluble phenolic compounds, have been reported to have the ability to form complexes with nutritionally important nutrients such as protein and mineral elements thereby making them unavailable for absorption and utilization. Toxicity of tannin has been demonstrated in experimental animals although no deleterious effect of ingestion of legume tannin on human physiology has been reported. This report highlights the processing effects of soaking and hydrothermal techniques on some underutilised hard-to-cook legume crops and the importance of tannin in legume nutrition. Soaking and hydrothermal processing reduce the tannin content of processed legume seeds and hence improve the availability of protein and mineral elements. In view of the recent findings of the health benefits, classification of tannin which is traditionally regarded as an antinutrient should be reconsidered. Provision of these information will enhance knowledge of legume nutrition and economic utility. Increasing consumption of underutilized nutritionally important legume seeds, it is hoped, will alleviate the problem of protein energy malnutrition in many developing nations.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.