New Study Discovers Mode of Tannins Accumulation by Plants
Researchers from the University Of North Texas Department Of Biological Sciences discovered the mode for accumulation of tannins by plants.
The results of the study were published in the journal Nature Plants. Tannins have health benefits and impact the taste of fruits and drinks such as tea and wine. “We’ve answered a question that has been bothering people for many years,” said Dixon, Distinguished Research Professor of biology.
As a part of the study researchers examined the gene leucoanthocyanidin reductase (LAR). LAR was previously known as precursor for building blocks of tannins. UNT research team found that the gene plays an unexpected role in determining how the building blocks of tannins multiply to form long chains. When those building blocks called epicatechin are linked in longer chains, they become insoluble and lose astringency. Understanding the mode of tannin function have major scientific applications as tannins have various health benefits. They are associated with reduced risks of cardiovascular disease, cancer, and Alzheimer’s disease. This information can be used to boost these health benefits. Researchers are also working on improving the taste and astringency of many fruits and beverages.
According to Tannin Market report published by Coherent Market Insights, Tannin is a biomolecule extracted from fruits and plants. It can be found in the seeds, stem tissues, roots, leaves, and bark of plants. It protects the plants from predation and helps in the synthesis of plant hormones. The study can also help with a major source of pollution. The pollution problem is one the UNT research team is already working to tackle. The researchers are using their new knowledge of tannins to manipulate alfalfa in a way that would reduce gas in cows, which is the major reason for greenhouse gas problem in environment.
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