Tanning agents (overview)

Authors:Prof. Dr. med. Peter Altmeyer, Prof. Dr. med. Martina Bacharach-Buhles

All authors of this article

Last updated on: 29.10.2020

Dieser Artikel auf Deutsch

Requires free registration (medical professionals only)

Please login to access all articles, images, and functions.

Our content is available exclusively to medical professionals. If you have already registered, please login. If you haven't, you can register for free (medical professionals only).


Requires free registration (medical professionals only)

Please complete your registration to access all articles and images.

To gain access, you must complete your registration. You either haven't confirmed your e-mail address or we still need proof that you are a member of the medical profession.

Finish your registration now

DefinitionThis section has been translated automatically.

Substances that lead to tanning of the skin. These include inorganic (alum, chromium salts) and vegetable substances.

ClassificationThis section has been translated automatically.

The group of tanning agents includes:

  • vegetable tanning agents and their subgroup, the medicinally used tanning agent drugs, e.g. gallotannins (gallic acid, galloylgallic acid, tannin), ellagitannins. A 10% catechin extract ( epigallocatechin gallate [Veregen®]) is available as a therapeutic agent for condylomata acuminata.
  • Synthetic tanning agents
  • Inorganic tanning agents: The main representatives of inorganic tanning agents are chromium salts and aluminium salts (see their importance as antiperspirants). Among the naturally occurring aluminium salts is the aseptic and astringent alum stone (potassium aluminium sulphate) also called alunite. Alum stones are used as antiperspirants and after shaving to stop bleeding.

General informationThis section has been translated automatically.

Medicinal use of vegetable tanning agents see below Tanning agent drugs

Further use of tanning agents: Some tannins form very stable colour complexes with metal salts, mainly iron salts, which were formerly used for the production of writing ink.

Tannins in wine: Grapes contain tannins as constituents of stems, seeds and berry skins, which contribute to the taste of wine, especially red wine. The tannin content is considered a quality factor of the wine if it is in a harmonious relationship with other taste components (acidity, residual sugar, the various aromas).

LiteratureThis section has been translated automatically.

  1. de Jesus NZ et al (2012) Tannins, peptic ulcers and related mechanisms. Int J Mol Sci 13:3203-3228.
  2. Sieniawska E (2015) Activities of Tannins--From In Vitro Studies to Clinical Trials. Nat Prod Commun 10:1877-1884.

Authors

Last updated on: 29.10.2020