Pterocarpus angolensis is a kind of wild teak which looks like a perfectly normal tree until it’s wounded or injured. When you cut into the tree, long trails of dark-red liquid starts dripping down its trunk. It looks like as if blood is oozing out of the wound. This wild teak is colloquially known as Bloodwood, for obvious reasons.
Blood Starts dripping down when the tree is wounded.
In other words, phenols are also known as carbolic acid, which contributes to the the astringent taste of tannin-heavy foods. Tannins can combine with precipitated proteins to form some kind of plant’s defense mechanism. When animals bite into the plant stored tannins in the surface comes out freely. These tannins not only create a bad taste in the mouth, their ability to combine with the nutrients like proteins (and also carbohydrates and starches) decreases the animal’s ability to digest its food. In short, tannins has the ability to turn the food not worth eating.
Human beings are different, they find out the means to them anyway. Tannins slowly leach into wine from the oak barrels it’s stored in, and we somehow developed a taste for them. In the absence of oak barrels wine-makers often add powdered tannins to simulate the flavor.
Does the bloodwood’s substantial amount of tannins reduce its consumption? Well, animals don’t consume them but humans don’t spare them. The bloodwood timber is sought after Africa, and around the world. Because of the sap’s uncanny resemblance to blood, it’s even considered a folk-remedy for diseases related to blood.
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