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Clinical and Experimental Dermatology Sep 2022Potassium permanganate (KMnO ) is an astringent with oxidizing and antiseptic properties, which dates from the 17th century and has been in medical use since the early... (Review)
Review
Potassium permanganate (KMnO ) is an astringent with oxidizing and antiseptic properties, which dates from the 17th century and has been in medical use since the early 1800s. It is available as an over-the-counter preparation and is often used as compresses and baths for various exudative dermatoses. Its advantages include lower cost, good healing rate and reduced allergenic potential. However, it can stain skin (as well as clothing and ceramics), and more serious adverse effects include chemical burns and systemic toxicity. Owing to its easy availability, there is a risk of accidental or deliberate ingestion of this drug. The focus of this article is to increase awareness among dermatologists about the clinical use and adverse effects of KMnO , as well as the signs and management of systemic toxicity.
Topics: Burns, Chemical; Dermatology; Humans; Potassium Permanganate; Skin; Wound Healing
PubMed: 35568998
DOI: 10.1111/ced.15261 -
Naunyn-Schmiedeberg's Archives of... Mar 2023The roles of plants and its products in all forms of life cannot be overemphasized. The medicinal products from plant are phytochemicals, drugs, food supplements, beauty... (Review)
Review
The roles of plants and its products in all forms of life cannot be overemphasized. The medicinal products from plant are phytochemicals, drugs, food supplements, beauty products, etc. In ethnomedicine, leaves, fruits, stem, bark, root and fluids from plants are used in the cure, management and prevention of several diseases. Cupressus sempervirens, sometimes called Italian or Mediterranean cypress, is found in subtropical Asia, North America and eastern Mediterranean region. Pharmacological investigations of Cupressus sempervirens showed biological properties such as aromatherapeutic, antiseptic, astringent, balsamic or anti-inflammatory, astringent, antiperspirant, diuretic and antispasmodic. Chemical analysis of Cupressus sempervirens gives phytochemicals like monoterpenes, diterpenes, flavonoid glycosides and bioflavonoids. The current review highlights interactions, conventional uses and biological actions of Cupressus sempervirens plant and plant products.
Topics: Cupressus; Astringents; Diterpenes; Monoterpenes; Fruit; Flavonoids
PubMed: 36385684
DOI: 10.1007/s00210-022-02326-z -
Biochimica Et Biophysica Acta.... Oct 2021Polyphenols have been part of human culture for about 6000 years. However, their mode of action in relation to wine tasting while eating is only beginning to be... (Review)
Review
Polyphenols have been part of human culture for about 6000 years. However, their mode of action in relation to wine tasting while eating is only beginning to be understood. This review, using analytical techniques and physicochemical concepts, attempts to summarize current knowledge and present an integrated view of the complex relationship between tannins, salivary proteins, lipids in food and in oral membranes. The action of tannins on taste sensations and astringency depends on their colloidal state. Although taste sensations are most likely due to interactions with taste receptors, astringency results from strong binding to proline-rich salivary proteins that otherwise lubricate the palate. Tannins disorder non-keratinized mucosa in mouth, possibly perturbing taste receptor function. The 10-15% ethanol present in wines potentiates this action. Cholesterol present in large quantities in keratinized mucosa prevents any disordering action on these oral membranes. Polyphenols bind strongly to the lipid droplets of fatty foods, a situation that reduces the astringency perceived when drinking a tannic wine, the so-called "camembert effect". Based on binding constants mainly measured by NMR, a comprehensive thermodynamic model of the interrelation between polyphenols, salivary proteins, lipids and taste receptors is presented.
Topics: Colloids; Ethanol; Humans; Membrane Lipids; Micelles; Salivary Proteins and Peptides; Tannins; Taste; Wine
PubMed: 34111413
DOI: 10.1016/j.bbamem.2021.183670 -
Journal of Ethnopharmacology Mar 2020The botanical identity of the ancient vernacular cynomorium does not correspond to the modern scientific genus while it is not clear how many species of hipocistis... (Review)
Review
ETHNOPHARMACOLOGICAL RELEVANCE
The botanical identity of the ancient vernacular cynomorium does not correspond to the modern scientific genus while it is not clear how many species of hipocistis (Cytinus sp.) were differentiated by the ancient physicians and whether Cynomorium coccineum was subsumed. The early history of therapeutic uses related to the herbal drugs derived from these parasitic taxa is therefore not easily accessible. Cynomorium coccineum became an important pharmaceutical commodity after the Siege of Malta but its importance decreased in the 18th century and now is considered obsolete.
MATERIAL AND METHODS
We compare the morphological, ecological and therapeutic information of Cynomorium and other parasitizing plant taxa across the past 2000 years and contextualize their uses with the pharmacological properties of their principal metabolites focusing on the raise and fall of C. coccineum as a medicine.
RESULTS
The therapeutic uses of C. coccineum, the Maltese mushroom, seem to become clearly traceable since the Canon of Medicine by Avicenna. Styptic and astringent drugs such as Cynomorium, Cytinus but also gall apples and many others have been selected for their protein-linking capacity leading to the formation of a protective layer on the mucous membranes, which can be used to reduce the secretion of water and electrolytes in case of diarrhoea, dysentery and external bleedings. Whether C. coccineum is effective as a systemically applied anti-haemorrhagic drug is questionable.
CONCLUSION
It appears that the vernacular cynomorium of the ancients corresponds to an edible Orobanche sp. while it remains doubtful whether the vernacular hipocistis was next to Cytinus sp. also applied to C. coccineum as evidence of C. coccineum parasitizing Cistus sp. is scarce. The isolation of gallic acid used as a styptic and the increasing availability of chemical styptics in the 18th century together with the availability of effective alternative anti-diarrhoeic drugs with a more reliable supply very probably led to the decline of the importance of the Maltese mushroom in pharmacy during the 18th century. The effectiveness of gallic acid as a systemic anti-haemorrhagic remains uncertain.
Topics: Agaricales; Animals; Astringents; Cynomorium; Diarrhea; Gallic Acid; Hemorrhage; Humans; Phytotherapy
PubMed: 31678417
DOI: 10.1016/j.jep.2019.112368 -
Food Chemistry Nov 2022Aronia berry has extremely strong and unpleasant astringent mouthfeel. However, detailed information on the key astringent compounds is still limited. To fill this gap,...
Aronia berry has extremely strong and unpleasant astringent mouthfeel. However, detailed information on the key astringent compounds is still limited. To fill this gap, astringent compounds were firstly separated from aronia juice. Following sensory evaluation, phenolic profile determination, validation by in-vitro models, and thiolytic degradation, key astringent compounds were identified. Results showed when most proanthocyanidins (PAs) were removed while other phenolic compounds remained, the astringency intensity of aronia juice was significantly decreased. In-vitro models, including saliva precipitation index and mucin turbidity, validated PAs rather than anthocyanins as the key astringent compounds. The protein-precipitated PAs from aronia juice were identified as polymers, linked by B-type bonds, with (-)-epicatechin as the extension unit and predominantly as the terminal unit, having a 69.56 mean degree of polymerization (mDP), far higher than the 35.38 mDP of PAs separated directly from juice. These findings would be valuable to the development of targeted astringency mitigation approaches.
Topics: Anthocyanins; Astringents; Fruit; Phenols; Photinia; Proanthocyanidins
PubMed: 35751215
DOI: 10.1016/j.foodchem.2022.133431 -
Urologie (Heidelberg, Germany) Jun 2022Radiation-induced hemorrhagic cystitis is a late-onset complication of radiation therapy of the pelvis with an incidence rate of approximately 5-10%. The severity of... (Review)
Review
Radiation-induced hemorrhagic cystitis is a late-onset complication of radiation therapy of the pelvis with an incidence rate of approximately 5-10%. The severity of hematuria can vary from mild hematuria to more severe bleeding with clot formation and urinary retention to intractable life-threatening bleeding when blood transfusions fail to keep pace with blood loss. Management of radiation-induced hemorrhagic cystitis is based on the presenting symptoms after ruling out urinary tract infection or a tumor. In cases with mild or moderate gross hematuria, hydration can be sufficient to prevent clot formation. In emergency cases, evacuation of clots and continuous bladder irrigation with isotonic saline is required, and in cases with persistent bleeding, transurethral fulguration is also required. Unfortunately, radiation-induced hemorrhagic cystitis can lead to persistent or intermittent hematuria. In these cases, intravesical instillation of astringent agents or hyperbaric oxygen therapy can alleviate symptoms. In emergency cases, transarterial embolization or surgical ligation of vesical arteries may be necessary. In rare refractory cases, urinary diversion with or without cystectomy should be performed.
Topics: Administration, Intravesical; Cystitis; Hematuria; Hemorrhage; Humans; Radiation Injuries
PubMed: 35925081
DOI: 10.1007/s00120-022-01844-1 -
Journal of Dairy Science Jul 2020Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase... (Review)
Review
Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) whey protein beverages. Acids cause astringency, but acidic protein beverages have higher astringency than acid alone. Whey proteins are able to interact with salivary proteins, which removes the lubricating saliva layer of the mouth. Whey proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit whey protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of whey protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.
Topics: Beverages; Humans; Sensation; Taste; Whey Proteins
PubMed: 32448585
DOI: 10.3168/jds.2020-18303 -
Advances in Wound Care Jun 2020Sickle-cell leg ulcers (SCLUs) are a severe, chronic, and recurrent complication of sickle-cell disease (SCD). There are no official recommendations for treatment.... (Review)
Review
Sickle-cell leg ulcers (SCLUs) are a severe, chronic, and recurrent complication of sickle-cell disease (SCD). There are no official recommendations for treatment. Only a few studies with a high level of evidence have been conducted to evaluate treatment of SCLUs. However, several studies have been conducted with a high level of evidence to evaluate the efficacy of treatments in venous leg ulcers, and SCLUs could benefit from these treatments, especially when a venous incompetence or an edema is associated. Pathophysiology of SCLUs includes a vasculopathy related to chronic hemolysis and an endothelial dysfunction, which could be therapeutic approaches to SCLU treatment. Therapeutic approaches to SCLUs can target SCD on the one hand and skin healing and associated aggravating factors on the other. A review of the literature found only case series and six randomized controlled trials; some offered encouraging results, but most had serious biases. Clinical trials specifically targeting SCLUs are difficult to realize because of the small number of affected patients, in comparison with patients with leg ulcers from other causes. Treating SCLUs remains a challenge. Data in the literature are currently insufficient to offer clear treatment guidelines because of several biases in controlled studies. New studies are under way to assess the efficacy of topical treatments and describe the microbiome of SCLUs. Prevention of SCLU recurrence should be assessed in future clinical trials because the high risk of recurrence is an unsolved critical issue.
Topics: Administration, Topical; Adolescent; Adult; Anemia, Sickle Cell; Astringents; Bandages; Child; Edema; Female; Humans; Leg Ulcer; Male; Microbiota; Negative-Pressure Wound Therapy; Pain Management; Practice Guidelines as Topic; Randomized Controlled Trials as Topic; Recurrence; Secondary Prevention; Varicose Ulcer; Venous Insufficiency; Wound Healing; Young Adult; Zinc Sulfate
PubMed: 32286203
DOI: 10.1089/wound.2018.0918 -
Neuroscience Jun 2023Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to...
Taste and oral somatosensation are intimately related to each other from peripheral receptors to the central nervous system. Oral astringent sensation is thought to contain both gustatory and somatosensory components. In the present study, we compared the cerebral response to an astringent stimulus (tannin), with the response to one typical taste stimulus (sweet - sucrose) and one typical somatosensory stimulus (pungent - capsaicin) using functional magnetic resonance imaging (fMRI) of 24 healthy subjects. Three distributed brain sub-regions responded significantly different to the three types of oral stimulations: lobule IX of the cerebellar hemisphere, right dorsolateral superior frontal gyrus, and left middle temporal gyrus. This suggests that these regions play a major role in the discrimination of astringency, taste, and pungency.
Topics: Humans; Taste; Astringents; Brain; Taste Perception; Brain Mapping; Magnetic Resonance Imaging
PubMed: 36966878
DOI: 10.1016/j.neuroscience.2023.03.011 -
Food Chemistry Mar 2022Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic... (Review)
Review
Astringency is a dry puckering mouthfeel mainly generated by the binding of tannins with proteins in the mouth. Tannins confer benefits such as resistance to biotic stresses and have antioxidant activity, and moderate concentrations of tannins can improve the flavor of fruits or their products. However, fruits with high contents of tannins have excessive astringency, which is undesirable. Thus, the balance of astringency formation and removal is extremely important for human consumption of fruit and fruit-based products. In recent years, the understanding of fruit astringency has moved beyond the biochemical aspects to focus on the genetic characterization of key structural genes and their transcriptional regulators that cause astringency. This article provides an overview of astringency formation and evaluation. We summarize the methods of astringency regulation and strategies and mechanisms for astringency removal, and discuss perspectives for future exploration and modulation of astringency for fruit quality improvement.
Topics: Astringents; Fruit; Humans; Tannins; Taste; Wine
PubMed: 34619522
DOI: 10.1016/j.foodchem.2021.131234