Tannins from Sorghum, an ancient old-world cereal grass  used as fodder plants , has been the focus of a study performed by a team of scientists led by Kansas State University and US Department of Agriculture researchers. Their main goal was to understand the role of tannins, polyphenolic compounds that bind to proteins and cause their precipitation , how could tannins from Sorghum be modified to be used as food and feed . Image: Sorghum by Matt Lavin under Creative Commons license (CC BY-SA 2.0).
Tannins are known to have a high antioxidant value, they exert anti-inflammatory and UV protective properties . We can find tannins in herbs as Witch hazel, tarragon, cumin, thyme, cinnamon, vanilla, cloves , grains such as finger millets and barley , in legumes as beans (red beans, white beans), peanuts, chickpeas, in chocolate, in pomegranates, persimmons, berries, nuts and last but not least in drinks as wine , responsible for its bitter taste and where its precipitation produces these characteristic sediments.
But the tannins found in Sorghum are somehow special, apart from being a chemical defense against bird predation and a natural antibacterial and anti-fungal protection, they were found to be able to decrease protein digestibility , something that open the doors for new research on possible applications of tannins and crops rich in tannins to fight obesity through reduced digestion.
Common name: Downs Sorghum.