Tannins in sorghum and benefits focus of university, USDA study
MANHATTAN, Kan. -- They might be called a blessing or a curse -- tannins, which are present in certain sorghums, contain health-promoting antioxidant properties, but also provide a bitter taste and decreased protein digestibility. To better understand tannins, their role in sorghum and how they can be altered to improve sorghum's use as food and feed, a team of scientists led by Kansas State University and U.S. Department of Agriculture researchers, has cloned the tannin gene in sorghum.
Tannins' high antioxidant, anti-inflammatory and UV-protective functions promote ...