Tannins, albumin complexes, identified by the CAS number 9006-52-4, are a type of biomolecule formed through the interaction of tannins—polyphenolic compounds found in various plants—and albumins, which are water-soluble proteins. These complexes exhibit several notable characteristics. They are typically soluble in water and can form stable complexes that influence the solubility and bioavailability of both tannins and proteins. Tannins are known for their astringent properties and ability to bind and precipitate proteins, which can affect digestion and nutrient absorption in biological systems. The formation of tannin-albumin complexes can also enhance the antioxidant properties of the compounds involved, contributing to their potential health benefits. Additionally, these complexes are of interest in various applications, including food science, where they can affect flavor and texture, as well as in pharmaceuticals, where they may play a role in drug delivery systems. Overall, tannins, albumin complexes represent an important area of study in both nutrition and biochemistry due to their diverse functional properties.

Tannins, albumin complexes

9006-52-4: Tannins, albumin complexes, identified by the CAS number 9006-52-4, are a type of biomolecule formed through the interaction of tannins—polyphenolic compounds found in various plants—and albumins, which are water-soluble proteins. These complexes exhibit several notable characteristics. They are typically soluble in water and can form stable complexes that influence the solubility and bioavailability of both tannins and proteins. Tannins are known for their astringent properties and ability to bind and precipitate proteins, which can affect digestion and nutrient absorption in biological systems. The formation of tannin-albumin complexes can also enhance the antioxidant properties of the compounds involved, contributing to their potential health benefits. Additionally, these complexes are of interest in various applications, including food science, where they can affect flavor and texture, as well as in pharmaceuticals, where they may play a role in drug delivery systems. Overall, tannins, albumin complexes represent an important area of study in both nutrition and biochemistry due to their diverse functional properties.

<p>Tannin albuminate is a protein complex, which is formed by the interaction of tannins and albumin. It primarily originates from plant sources that produce tannins, such as oak bark or various other tannin-rich materials, and egg albumin or other albumin sources. The mode of action of tannin albuminate involves its ability to form protective films over inflamed mucosal surfaces, thus exerting an astringent effect. This effect reduces secretions and protects against irritants, which is particularly beneficial in treating gastrointestinal disturbances.</p>

CAS 9006-52-4

Tannins, albumin complexes

Tannin albuminate

Ref: 3D-FT67738