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The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation, and perhaps also as pesticides, and in plant growth regulation.[1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit or red wine.[2] Likewise, the destruction or modification of tannins with time plays an important role in the ripening of fruit and the aging of wine

Computational approaches for the identification of cancer genes and pathways

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In the nineteenth century, bright tobacco began to be harvested by pulling individual leaves off the stalk as they ripened

Reducing environmental exposures is a particularly important prophylactic measure for immunocompromised patients

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