Sentences with phrase «tannin content»
"Tannin content" refers to the amount of a substance called tannin found in something, such as tea, coffee, or wine. Tannins are natural compounds that can make the drink taste bitter or astringent. So, the phrase refers to how much of this bitter or astringent substance is present in a drink. Full definition
Raspberry's high tannin content imparts an astringentquality which strengthens capillary beds and mucus membranes thereby helping to curb excess menstrual bleeding and mucus discharge.
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It tastes slightly sweeter thanks to a lower tannin content than traditional whole wheat, and contributes to a lighter color in baked goods.
Thanks to the high tannin content, tea drinkers don't get off stain - free, either.
Beverage consultant Ronn Wiegand, writing in Marlena Spieler's book Hot & Spicy, warns, «the tannin content of most young red wines can actually magnify the heat.»
Hint: Its tannin content can poison horses, and the flower - like things are actually hairy appendages.
Like red wine, black teas tend to have a high tannin content, which promotes staining.
Blackberries are considered an astringent, because of their high tannin content.
The main benefits of agrimony can be attributed to its high tannin content, in particular gallotannins, which are responsible for its astringent, wound healing properties.
Blackberries have a high tannin content, which helps ease intestinal issues, and mangos have probiotic benefits.
The fact that oregano, which has a very high ORAC antioxidant score because of its tannin content, did poorly in this study that Dr. Greger shared with us in this video indicates that powerful antioxidants don't necessarily prevent inflammation that well.
Polyphenolics extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astrigency
«You find that your bigger tannin blends, like your cabernets and your cabernet - based reds, Nebbiolo... those that have a high tannin content have a longer shelf life,» Emily shares, «and those are the same wines that would also keep longer in a decanter.»
Due to the higher tannin content, Emily suggests pairing a red with a cheese that likewise has a higher fat content, something like parmesano reggiano or Gouda.
[23][28] They are highly resistant to disease, due to a thick protective bark and high tannin content.