Gallic acid is one of the basic tannins and salicylates of nature. There are a few plants in nature that do not contain gallic acid. In some literature, gallic acid is thought to be part of the family of tannin chemicals responsible for the survival of more advanced plant forms over less developed species. For example, gallic acid in oak leaves inhibits the maturation of gypsy moth caterpillars but also kills a virus deadly to the same caterpillar, thus making it able to continue to survive. In other words, a balance in nature is achieved with plant’s ability to manufacture gallic acid. In other areas, gallic acid has been used to treat fungal plant disease experimentally along with chelated iron (1). Additionally, gallic acid influences the indigestibility of plant matter for some life forms while in others it enhances the plant’s palatability. Beer, for example, has large amounts of gallic acid, particularly German beers which are more bitter. It is also used in beer for clarifying (2). Commercially, it is used for its aromatic properties. High quantities are found in pussy willows. In the Spring, a key note is sensitivity to oak blossoms and is the biggest of the food allergens. It has been found to affect the respiratory system, to potentiate epinephrine, and to influence arthritis. It is suspected of antiviral activity and is a strong lymphatic stimulant.
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