Chapter 29. Tannins: Bioavailability and Mechanisms of Action

  1. Prof. Dr. Siegfried Knasmüller2,
  2. Dr. David M. DeMarini3,
  3. Prof. Ian Johnson4 and
  4. Dr. Clarissa Gerhäuser5,6
  1. Fulgencio Saura-Calixto and
  2. Jara Pérez-Jiménez

Published Online: 16 JUL 2009

DOI: 10.1002/9783527626588.ch29

Chemoprevention of Cancer and DNA Damage by Dietary Factors

Chemoprevention of Cancer and DNA Damage by Dietary Factors

How to Cite

Saura-Calixto, F. and Pérez-Jiménez, J. (2009) Tannins: Bioavailability and Mechanisms of Action, in Chemoprevention of Cancer and DNA Damage by Dietary Factors (eds S. Knasmüller, D. M. DeMarini, I. Johnson and C. Gerhäuser), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527626588.ch29

Editor Information

  1. 2

    Medical University of Vienna, Department of Medicine I, Institute of Cancer Research, Borschkegasse 8a, 1090 Vienna, Austria

  2. 3

    U.S. Environmental Protection Agency, Environmental Carcinogenesis Division, Research Triangle Park, NC 27711, USA

  3. 4

    Institute of Food Research, Intestinal Biology and Health Programme, Norwich Research Park, Colney, Norwich NR4 7UA, UK

  4. 5

    German Cancer Research Centre (DKFZ), Toxicology and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

  5. 6

    German Cancer Research Center, Division of Epigenomics and Cancer Risk Factors, Im Neuenheimer Feld 280, 69120 Heidelberg, Germany

Author Information

  1. Department of Metabolism and Nutrition, IF-CSIC, c/José Antonio Novais 10, 28040 Madrid, Spain

Publication History

  1. Published Online: 16 JUL 2009
  2. Published Print: 25 MAR 2009

ISBN Information

Print ISBN: 9783527320585

Online ISBN: 9783527626588

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Keywords:

  • antioxidants;
  • chemopreventive effects;
  • colorectal cancer;
  • fermentation;
  • proanthocyanidins;
  • tannins

Summary

This chapter contains sections titled:

  • Introduction

  • Physicochemical Properties

  • Bioavailability and Metabolism

  • Mechanisms of Protection

  • Results of Human Studies

  • Impact of Cooking and Processing

  • References