Persimmon, especially its unripe fruit, contains substances called tannins. Tannins tend to bind proteins and other organic compounds, which leads to dry mouth and a feeling of tightness.
Tannins are natural compounds found in many plant foods:
- Many Berries: Cranberries, Strawberries, Blueberries
- Nuts: Hazelnuts, Walnuts, Almonds
- Herbs and spices: Cloves, Estragon, Thyme, Caraway, Vanilla, Cinnamon
- Beans
- Chocolate
- Tea and coffee
- And many other places
They give plant products a bitter, tart taste. In plants, its function is to protect against the growth of pathogenic microorganisms as well as from being eaten by animals.
When tannins interact with proteins, they form unstable bonds that can change the shape of protein molecules and make them difficult to solubilize.
In the mouth, proteins are found in saliva, which contains various enzymes and buffer solutions that maintain an optimal pH balance. However, when tannins bind to proteins, they can change the pH balance in the mouth, resulting in a feeling of tightness and dryness.
In addition, tannins can bind to other macromolecules, such as starch and cellulose, resulting in insoluble compounds and reduced nutrient availability to the body.
Tannins have antioxidant and anti-inflammatory effects due to their ability to bind to free radicals and other substances that can cause oxidative stress and inflammation in the body.
Free radicals are unstable molecules that can damage cells and cause oxidative stress. Tannins bind to free radicals, neutralizing their effects and protecting cells from damage.
In addition, tannins can have an anti-inflammatory effect due to their ability to interact with various proteins and enzymes involved in the inflammation process. For example, tannins can reduce the levels of cytokines, which are involved in the development of inflammation in the body.
Thus, tannins have antioxidant and anti-inflammatory effects due to their ability to bind to various substances that can cause oxidative stress and inflammation in the body.
If you are concerned about the feeling of tightness in your mouth after eating persimmons, you can try choosing ripe fruit or eating them in smaller quantities. You can also try reducing the amount of tannins in persimmons by washing them in water or treating them with heat, such as baking them in the oven or boiling them. You can also remove the tartness of persimmons by freezing them for a while.
Tanin is registered as food additive E181.
It is also used for tanning leather and fur, making inks, changing properties of textile fibers. It is also used by surgeons for tanning leather before applying antiseptics – it allows more uniform application of antiseptics to the skin and improves its penetration.
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