astringent
thumb|A crystal of the astringent alum thumb|The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.
Research
4,729 papers- Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation.Food research international (Ottawa, Ont.) · 2022
- Astringent drugs for bleedings and diarrhoea: The history of Cynomorium coccineum (Maltese Mushroom).Journal of ethnopharmacology · 2020
- Identification of key astringent compounds in aronia berry juice.Food chemistry · 2022
- Processing of Sweet, Astringent and Pungent Oral Stimuli in the Human Brain.Neuroscience · 2023
- Revealing Further Insights into Astringent Seeds of Chinese Fir by Integrated Metabolomic and Lipidomic Analyses.International journal of molecular sciences · 2023
via PubMed
Wikidata facts
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- Bottle of tannic acid.jpg
Article
4 sectionsContents
- Uses
- Examples
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thumb|A crystal of the astringent alum thumb|The astringents and acids in fresh blackthorn berries (sloes) give the fruit its sourness.
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin adstringere, which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth.