Tannin vs. Flavonoid — What's the Difference?
By Urooj Arif & Maham Liaqat — Updated on April 23, 2024
Tannins are polyphenolic compounds that impart bitterness and astringency to foods and drinks, while flavonoids are a large group of phytonutrients found in plants, contributing to color, flavor, and health benefits.
Difference Between Tannin and Flavonoid
Table of Contents
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Key Differences
Tannins are a specific type of polyphenolic compound found in a variety of plants, including fruits, bark, leaves, and even some grains. They are well-known for their ability to bind and precipitate proteins, which contributes to the bitter and astringent taste found in certain foods and beverages, such as red wine, tea, and some fruits. Flavonoids, on the other hand, represent a broad class of plant secondary metabolites with over 6,000 identified compounds. They are responsible for many of the vivid colors in fruits, vegetables, and flowers, ranging from bright yellows to deep purples.
While both tannins and flavonoids are polyphenols, a key difference lies in their biological roles and effects. Tannins are specifically known for their astringent properties and are significant in food and beverage industries for flavoring and preservation purposes. In contrast, flavonoids are more diversified in function, contributing not only to plant color and taste but also offering nutritional and health benefits to those who consume plant-based foods and products.
The extraction and utilization of these compounds also differ. Tannins are extracted for use not only in food and beverages but also in non-food industries such as leather tanning and dye manufacturing. Flavonoids are extracted and studied mainly for their therapeutic and nutritional properties, with a significant focus on dietary supplements and natural health products.
The impact of tannins and flavonoids on human health varies. Tannins, while beneficial in moderate amounts, can be detrimental in excess, potentially leading to digestive issues and decreased absorption of certain minerals. Flavonoids are generally considered beneficial, with research linking their consumption to reduced risk of various chronic diseases.
While both tannins and flavonoids are important plant compounds with significant impacts on taste, health, and industry, their specific roles, effects, and applications exhibit notable differences.
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Comparison Chart
Definition
Polyphenolic compounds known for bitterness and astringency
A large group of phytonutrients with diverse functions
Found in
Fruits, bark, leaves, grains
Fruits, vegetables, flowers
Primary Role
Plant defense, imparting bitterness and astringency
Plant pigmentation, protection, human health benefits
Key Characteristics
Protein-binding, used in leather tanning
Over 6,000 compounds, antioxidant properties
Uses
Food and beverages, leather industry
Nutritional supplements, natural health products
Health Impact
Beneficial in moderation, can inhibit mineral absorption
Anti-inflammatory, anti-carcinogenic, cardiovascular benefits
Industrial Use
Tanning, dye manufacturing
Dietary supplements, cosmetics
Compare with Definitions
Tannin
Used in leather tanning due to their protein-binding properties.
The tannin extracted from oak bark is used in traditional leather tanning.
Flavonoid
Phytonutrients responsible for the colors in many plants.
The deep purple of blueberries is due to their flavonoid content.
Tannin
Found in various plant parts, including fruits and bark.
The astringency in tea comes from the tannins in the tea leaves.
Flavonoid
Studied for their role in preventing chronic diseases.
Regular consumption of flavonoid-rich foods can lower heart disease risk.
Tannin
Integral to plant defense mechanisms against predators.
The bitter taste of some fruits is due to tannins deterring herbivores.
Flavonoid
Present in a wide variety of fruits and vegetables.
Onions and kale are rich in flavonoids contributing to their nutritional value.
Tannin
Compounds causing bitterness and astringency in foods like red wine.
Tannins contribute to the complex flavor profile of aged wines.
Flavonoid
Offer antioxidant and anti-inflammatory health benefits.
Flavonoids in green tea are studied for their potential health benefits.
Tannin
Can affect mineral absorption when consumed in excess.
High tannin content in certain grains can reduce iron absorption.
Flavonoid
Used in dietary supplements and cosmetics for their benefits.
Flavonoids are extracted for use in natural anti-aging products.
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term tannin (from Anglo-Norman tanner, from Medieval Latin tannāre, from tannum, oak bark) refers to the use of oak and other bark in tanning animal hides into leather.
Flavonoid
Flavonoids (or bioflavonoids; from the Latin word flavus, meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans.Chemically, flavonoids have the general structure of a 15-carbon skeleton, which consists of two phenyl rings (A and B) and a heterocyclic ring (C, the ring containing the embedded oxygen). This carbon structure can be abbreviated C6-C3-C6.
Tannin
Any of various water-soluble polyphenols found in plant tissues that bind proteins and promote the tanning of leather. Also called tannic acid.
Flavonoid
Any of a large group of water-soluble antioxidant compounds, including the anthocyanins, flavonols, flavones, and isoflavonoids, often occurring as glycosides in plants and consisting of two aromatic rings linked by a carbon bridge that often forms a heterocyclic ring. Flavonoids are found in tea, red wine, and a variety of vegetables and fruits.
Tannin
Any of various other substances that promote the tanning of leather, such as chromium salts.
Flavonoid
Any of various compounds that are a subset of this group, including the flavones, flavanols, and flavonols, as distinguished from the isoflavonoids. In both senses also called bioflavonoid.
Tannin
(chemistry) Tannic acid or any of its derivatives.
Flavonoid
(organic chemistry) Any of many compounds that are plant metabolites, being formally derived from flavone; they have antioxidant properties, and sometimes contribute to flavor.
Tannin
Same as Tannic acid, under Tannic.
Tannin
Any of various complex phenolic substances of plant origin; used in tanning and in medicine
Common Curiosities
Can consuming tannins or flavonoids affect human health?
Yes, both can impact health; tannins in moderation have benefits but can hinder mineral absorption in excess, while flavonoids are generally associated with various health benefits.
How do tannins and flavonoids differ in their roles in plants?
Tannins primarily act as plant defense compounds with astringent properties, while flavonoids are involved in pigmentation, UV protection, and overall plant health.
How are tannins used in non-food industries?
Tannins are used in leather tanning and dye manufacturing due to their protein-binding properties.
Is it possible to have an allergy to tannins or flavonoids?
While rare, some individuals may experience sensitivities or allergies to specific tannins or flavonoids, depending on their unique chemical makeup.
What are tannins?
Tannins are polyphenolic compounds that impart bitterness and astringency to certain foods and drinks.
What research is being done on flavonoids?
Research focuses on their antioxidant properties, potential to reduce chronic disease risk, and applications in dietary supplements and cosmetics.
What are flavonoids?
Flavonoids are a large class of plant compounds known for their color, flavor, and health-promoting properties.
Are flavonoids beneficial for all diets?
While flavonoids are considered beneficial and linked to reduced disease risk, individual dietary needs and health conditions should guide consumption.
How can one increase flavonoid intake?
Consuming a variety of fruits, vegetables, teas, and plant-based foods is recommended to increase flavonoid intake.
Do all plants contain tannins and flavonoids?
Most plants contain some level of flavonoids, while tannins are more specific to certain plants, especially those with bitter or astringent tastes.
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Written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
Co-written by
Maham Liaqat
