Taninos hidrolizables y condensados: naturaleza química, ventajas y desventajas de su consumo
Hydrolyzable and condensed tannins: chemistry, advantages and disadvantages of their intake
DOI:
https://doi.org/10.54167/tch.v6i2.678Palabras clave:
polifenoles, alimentos, salud, proantocianidinas, galotaninos, elagitaninosResumen
Los taninos hidrolizables y condensados han sido tema de debate en múltiples revisiones nutricionales. Mientras que algunos autores defienden su impacto benéfico en la salud, otros señalan sus acciones anti fisiológicas en el organismo que los consume. Los taninos son compuestos ampliamente distribuidos y consumidos en alimentos de origen vegetal, cuya cantidad, estructura química y actividad biológica están determinadas por múltiples factores, algunos de los cuales se discuten en esta revisión. Por todo esto, los taninos pueden ser percibidos como compuestos polifenólicos cuyo consumo puede traer numerosos impactos benéficos pero cuyos efectos negativos, observados en otros estudios, no deben ser pasados por alto al momento de hacer recomendaciones para su consumo como parte de una dieta habitual.
Abstract
Hydrolysable and condensed tannins have been subject of debate in multiple nutritional reviews. While some authors advocate their beneficial impact on health, others point out their anti-physiological impact in the organism that consumes them. Tannins are compounds widely distributed and consumed in plant foods; the amount, chemical structure and biological activity are determined by multiple factors, some of which will be discussed in this review. For all these, tannins can be perceived as polyphenolic compounds whose consumption can bring several beneficial impacts; but whose negative effects, observed in others studies, should not be overlooked when making recommendations for consumption as part of a regular diet.
Keywords: polyphenols, food, health, proanthocyanidins, gallotannins, ellagitannins.
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