- Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are present in many plant foods.
- They have been reported to be responsible for decreases in feed intake, growth rate, feed efficiency, net metabolizable energy, and protein digestibility in experimental animals.
- Therefore, foods rich in tannins are considered to be of low nutritional value. However, recent findings indicate that the major effect of tannins was not due to their inhibition on food consumption or digestion but rather the decreased efficiency in converting the absorbed nutrients to new body substances.
|Herb (Botanical Name/Pinyin)||Taste, Nature||
|Acacia catechu gall||bitter, astringent||Neutral cough, red and white dysentery; topically for skin ulceration|
|Cedrela sinensis root bark
|bitter,astringent||Hematochezia, morbid leucorrhea, functional bleeding|
|Punica granatum rind(shiliupi)
|astringent||chronic diarrhea and dysentery, hematochezia, rectal prolapse, morbid leucorrhea|
|Quercus acutissima fruit
|astringent||mildly warm diarrhea, rectal prolapse, hemorrhoidal bleeding|
|Quercus infectoria gall
|bitter,||Hyperhidrosis, oral ulceration, leucorrhea, topically for skin lesions|
|Rhus semialata gall
|sour, salty||Cold cough, rectal prolapse, spontaneous sweating, night sweating, epistasis|
|Rosa laevigata fruit
|sour, astringent||Neutral enuresis, frequent urination, morbid leucorrhea, persistent diarrhea|
|Terminalia chebula fruit
|bitter, sour||Neutral chronic diarrhea and dysentery, rectal prolapse, aphonia due to longstanding cough, night sweating|