Ellagitannins occur naturally in certain fruits, herbs and seeds. They are abundant in some berries (especially raspberries, blackberries, currants, and strawberries), as well as walnuts, pistachios, cashews, chestnuts, acorns, and pecans.
Ellagitannin is a hydrolysable polymer contrary to the rest of the family of tannins and can be hydrolyzed to more simple monomers that can be eventually metabolized and that can become bioavailable with subsequent exposition of the body to these metabolites.
Ellagitannins along with condensed tannins, comprise one of the two large groups of tannins, and have the hexahydroxydiphenoyl (HHDP) group, or a similar group derivable from the HHDP group, in their molecules. The HHDP group is biosynthetically formed through intramolecular, oxidative C-C bond formation between neighboring galloyl groups in galloylglucoses.
Condensed tannins are formed through the condensation of flavan-3-ols (catechins) and are often referred to as proanthocyanidins.
The ellagitannins include:
(1) monomeric ellagitannins,
(2) C-glycosidic ellagitannins with an open-chain glucose core,
(3) condensates of C-glycosidic tannins with flavan-3-ol (complex tannin), and
(4) oligomers which are produced through intermolecular C-O or C-C bonds between monomers
Ellagitannins form a diverse group of bioactive polyphenols with anti-inflammatory, anticancer, antioxidant and antimicrobial (antibacterial, antifungal and antiviral) activity.
The consumption of ellagitannins has often been associated with positive effects on many pathologies, including cardiovascular diseases, neurodegenerative syndromes, and cancer. Although multiple biological activities (antioxidant, anti-inflammatory, chemo preventive) have been known for ellagitannins, their limited bioavailability prevents reaching significant concentrations in systemic circulation.
There may be monomeric (nupharin A, geraniin, tellimagrandin II), oligomeric (nupharin E, nupharin C, hirtellin A), or C-glycosidic (vescalagin, castalagin). Ellagitannins tend to form high molecular weight dimers and oligomers.
Properties of ellagitannins
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
Showing posts with label ellagitannins. Show all posts
Showing posts with label ellagitannins. Show all posts
May 8, 2023
March 31, 2017
Ellagitannins in food
Plants with high concentrations of ellagitannins have been attributed to a variety of health benefits and they are important contributors to color, flavor and stability of many foods.
Strawberries, blackberries, cranberries walnuts, and pecans are particularly good source of the polyphenol compound ellagic acid that the hydrolysis product of ellagitannins.
Ellagitannins are polyphenol naturally occurring water-soluble tannins found in many plant foods (including grapes, raspberries, strawberries, blackberries, blueberries and some nuts) and in oak-aged red wines.
Anti-carcinogenicity of ellagitannins and their metabolite ellagic acid has been shown along with induction of apoptosis in some cancer cells.
Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into non-clarified and clarified juices resulted in total ellagitannin losses of 70 and 82% respectively, due to removal of ellagitannin rich seeds in the presscake.
Ellagitannins in food
Strawberries, blackberries, cranberries walnuts, and pecans are particularly good source of the polyphenol compound ellagic acid that the hydrolysis product of ellagitannins.
Ellagitannins are polyphenol naturally occurring water-soluble tannins found in many plant foods (including grapes, raspberries, strawberries, blackberries, blueberries and some nuts) and in oak-aged red wines.
Anti-carcinogenicity of ellagitannins and their metabolite ellagic acid has been shown along with induction of apoptosis in some cancer cells.
Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into non-clarified and clarified juices resulted in total ellagitannin losses of 70 and 82% respectively, due to removal of ellagitannin rich seeds in the presscake.
Ellagitannins in food
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