Tannins are water-soluble polyphenols that have a relatively high molecular weight – found in complexes with alkaloids, polysaccharides and proteins. They are compounds that are present in some naturally-occurring substances and plant foods. They are present in wood, leaves and hence, tea as well. In tea, they are found as thearubigins, theaflavins etc. This is why tea gets a bitter flavor or a certain colour – when the levels of tannins shoot up. This is why wine is known to be a great anti-oxidant – because it packs tannin. In fact, tannins are a form of defense mechanism that plants have. The idea is to give any animal a bitter taste when it consumes the plant. That’s why you will find tannin in not just tea or wine, but also in fruits (like strawberries, raspberries, plums and pomegranates), cocoa, lentils, walnuts and olives.

Also, it is the tannin itself that can empower a cup of tea with anti-oxidant properties. That makes them great because they:

• Work as enemies of carcinogens and help us fight cancer
• Help as anti-mutagenic elements for our body. They can protect oxidative damage, lipid peroxidation while inhibiting superoxide radicals
• Are great detox vehicles in removing harmful microbes from our system
• Are power-boosters as healers because they can speed up blood clotting and healing activities
• Have been admired for their ability to stabilize blood pressure
• Deliver amazing results when you need soothing effects on some body parts. Remember wrapping up that slight burn-area with lukewarm-tea dipped cloth?
• Are great anti-inflammatory and anti-bacterial agents– they can arrest harmful yeast, fungi and bacteria as proven in some studies
• Shrink the process of adipogenesis (that new fat cells)
• Increase the health of the cells in your pancreas (called the beta cells) that produce insulin– and, thus, help in better regulation of blood sugar
• Bring down the serum lipid level and modulate immuno-responses
• Assist the body in fighting minor ailments like diarrhea or cavities while also being helpful soldiers against big stuff like cancer and heart diseases. A lot of studies have established negative correlation between incidence of cancer and tea-consumption. Looks like having tea – the good way – is a natural guard against cancer
• In fact, tannins have been used to increase the shelf life of many food items. Interestingly, research projects have shown hydrolysis of ester linkage between gallic acid and polyols hydrolyzed after ripening of many edible fruits. These fruits with Tannins show a natural defense mechanism against microbial infections