Tannins are a naturally occurring diverse group of plant polyphenols that taste bitter and bind, inactivate and precipitate proteins. Their value for animal care was developed from traditional uses of plants among rural communities rather than a known basis for their action. Empirical results show tannins impact multiple pest stages by reducing worm egg output, the development of infective larva, and the development of larva to adult worms. Tests support tannins as the active component from plants because they give the most consistent protective results with plant extracts having the highest tannin content (see Cornell web site http://www.ansci.cornell.edu/goats/CSGSymposium/what_new_parasites_hart.pdf). The detailed mechanism of tannin action likely involves enzyme inactivation at each stage of development but is currently unknown and would be great to sort out.

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