On an important compound in tea: good or bad?

The amount of these compounds in tea depends on the type of leaf, the processing method, the steeping time and the amount of tea used. Generally, the longer tea steeps, the more compounds from the leaf enter the drink.

Sefir Arjan- Tea contains many plant compounds, including tannins, in addition to caffeine. These compounds play a role in creating the sour and bitter taste of tea, and researches about their possible effects on health continue. However, some of the proposed benefits have yet to be proven in human studies.

What is tannin and why does tea taste sour?

Tannins are a group of polyphenolic compounds found naturally in tea, grapes, some fruits and other plants. When drinking tea, these substances can interact with saliva proteins and cause a dry and sticky feeling in the mouth.

The amount of these compounds in tea depends on the type of leaf, the processing method, the duration of brewing and the amount of tea consumed. Usually, the longer the tea is brewed, the more compounds from its leaves enter the drink.

Some polyphenols in tea, including green tea catechins and compounds such as theoflavins in black tea, have shown antioxidant properties in laboratory studies. These compounds can counteract some reactions related to oxidative damage in laboratory conditions.

However, the results of laboratory studies cannot be directly generalized to the prevention of cancer or the treatment of chronic diseases in humans. The available evidence is not sufficient to introduce tea tannins as a definite treatment or way to prevent the disease.

Some polyphenolic compounds in tea may affect gut microbes. However, their effect depends on the type of composition, the amount of consumption and the characteristics of the individual, and it is still not possible to say that drinking tea specifically increases beneficial intestinal bacteria or cures inflammation.

Why can tannins reduce iron absorption?

One of the known effects of tannins is the reduction of non-heme iron absorption; A type of iron found in plant foods such as legumes, vegetables and grains. These compounds can bind to iron and reduce its absorption in the digestive tract.

This is especially important for people who have or are at risk of iron deficiency, including those with iron deficiency anemia. Drinking tea with food or immediately after can reduce iron absorption of the same meal.

To reduce this effect, it is better to consume the tea between meals. Eating sources of vitamin C such as citrus fruits with food can also help increase plant iron absorption.

For most healthy adults, moderate tea drinking is usually compatible with a varied diet. However, the appropriate dosage depends on a person's sensitivity to caffeine, sleep status, medical conditions, and iron intake. Long and thick brewing of tea can also increase the intake of caffeine and some of its compounds.

If you have iron deficiency or anemia, take iron supplements, or your doctor has prescribed dietary restrictions, consult your doctor or nutritionist about the right time to drink tea. Do not use tea as a substitute for medical examination and treatment in case of illness or persistent symptoms.