“…There is speculation that this effect may be related to the presence of tannins in the Schinus terebinthifolius Raddi [48][49]. According to Olchowik and colleagues (2012) [50], the tannins are classified into two main groups, which structures are very different, although all of them have polyhydroxy phenols molecules or their derivatives. First group consists in hydrolysable tannins (such as tannic acid), commonly used for tanning leather and the second one contains other types of tannins, found in greater quantity and of greater importance in food, being called condensed tannins, which basic structure are related to the structure of catechin and 3', 4', 5, 7 -hydroxy-flavonoid [50].…”