Tannine: The Compound in Your Tea That Works in Three Different Ways
Tannins are a class of polyphenolic compounds found abundantly in everyday foods. Think tea, berries, rye bread, red wine, dark chocolate, and legumes. While long dismissed as mere antinutrients that reduce iron absorption, two decades of emerging research tell a radically different story. Tannins actually are multi-target biological regulators with documented effects on cardiovascular health, blood sugar regulation, cancer biology, gut microbiome ecology, brain function, and longevity pathways.
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