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Journal Der Deutschen Dermatologischen... Mar 2012
Topics: Administration, Topical; Adult; Aluminum Chloride; Aluminum Compounds; Astringents; Chlorides; Dermatologic Agents; Drug Eruptions; Hand Dermatoses; Humans; Keratoderma, Palmoplantar; Male; Treatment Outcome; Water
PubMed: 22128881
DOI: 10.1111/j.1610-0387.2011.07862.x -
Australian Family Physician Mar 2011A previously healthy Caucasian girl, 6 years of age, presented with pruritic rash on both heels of 6 months duration. The lesions appeared as multiple depressions 1-2 mm...
A previously healthy Caucasian girl, 6 years of age, presented with pruritic rash on both heels of 6 months duration. The lesions appeared as multiple depressions 1-2 mm in diameter that progressively increased in size. There was no history of trauma or insect bite. She reported local pain when walking, worse with moisture and wearing sneakers. On examination, multiple small craterlike depressions were present, some coalescing into a larger lesion on both heels (Figure 1). There was an unpleasant 'cheesy' odour and a moist appearance. Wood lamp examination and potassium hydroxide testing for fungal hyphae were negative.
Topics: Aluminum Chloride; Aluminum Compounds; Anti-Bacterial Agents; Astringents; Child; Chlorides; Female; Foot Dermatoses; Fusidic Acid; Humans; Odorants; Skin Diseases, Bacterial
PubMed: 21597513
DOI: No ID Found -
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 -
Critical Reviews in Food Science and... 1988The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed... (Review)
Review
The structures of plant polyphenols (vegetable tannins) are briefly reviewed. Their interactions with proteins, polysaccharides, and the alkaloid caffeine are discussed at the molecular level, and these fundamental properties are related to the quality of astringency that polyphenols possess. The various ways in which astringency may be modified and ultimately lost are outlined in relation to the aging of red wines, the formation of nonbiological hazes in beers and lagers, and the ripening of fruit.
Topics: Astringents; Beer; Caffeine; Chemical Phenomena; Chemistry, Physical; Food Analysis; Fruit; Models, Molecular; Tannins; Vegetables; Wine
PubMed: 3293922
DOI: 10.1080/10408398809527476 -
Chemical Senses Sep 2002Binding of tannins to proline-rich proteins has been proposed as an initial step in the development of astringent sensations. In beer and fruit juices, formation of...
Binding of tannins to proline-rich proteins has been proposed as an initial step in the development of astringent sensations. In beer and fruit juices, formation of tannin-protein complexes leads to the well-known effect of haze development or turbidity. Two experiments examined the development of turbidity in human saliva when mixed with tannins as a potential in vitro correlate of astringent sensations. In the first study, haze was measured in filtered human saliva mixed with a range of tannic acid concentrations known to produce supra-threshold psychophysical responses. The second study examined relationships among individual differences in haze development and the magnitude of astringency ratings. Mostly negative correlations were found, consistent with the notion that high levels of salivary proteins protect oral tissues from the drying effects of tannic acid.
Topics: Adolescent; Adult; Astringents; Beverages; Dose-Response Relationship, Drug; Female; Humans; Hydrolyzable Tannins; Male; Middle Aged; Nephelometry and Turbidimetry; Peptides; Perception; Proline-Rich Protein Domains; Psychophysics; Saliva; Salivary Proteins and Peptides; Taste Threshold; Time Factors
PubMed: 12200346
DOI: 10.1093/chemse/27.7.653 -
Journal of the American Academy of... Nov 1981
Topics: Astringents; Chlorides; Ferric Compounds; Iron
PubMed: 7298929
DOI: 10.1016/s0190-9622(81)80041-2 -
Journal of the American Pharmaceutical... Feb 1968
Topics: Astringents; Humans
PubMed: 5639313
DOI: 10.1016/s0003-0465(16)30510-9 -
Compendium of Continuing Education in... Sep 2013The process of recording an acceptable fixed prosthodontic impression must include appropriate tissue management. This article reviews the effects of mechanical and... (Review)
Review
The process of recording an acceptable fixed prosthodontic impression must include appropriate tissue management. This article reviews the effects of mechanical and chemical tissue retraction for fixed prosthodontics, specifically discussing the use of retraction cord with or without chemicals to control sulcular hemorrhage and moisture. Common astringents, hemostatics, and vasoconstrictors used in dentistry as gingival retraction agents are discussed, and recommendations for modification of patient and treatment management are provided.
Topics: Astringents; Dental Impression Technique; Gingival Retraction Techniques; Hemostatics; Humans; Kaolin; Textiles; Vasoconstrictor Agents
PubMed: 24350912
DOI: No ID Found -
Food Chemistry Mar 2023Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent... (Review)
Review
Astringency is a feeling of dryness in the mouth. Microscopically, it is manifested in the diversity of ingredients and mechanisms that can cause astringency, astringent components are mainly flavonoids, phenolic acids, tannin and other polyphenols components. Macroscopically, it is manifested in the rich variety of foods with astringent taste, because polyphenols are common secondary metabolites of plants. With the improvement of people's living standards, the demand for reducing or removing astringency in food and medicine is also increasing, and polysaccharides, as commonly used flavoring agents and food additives, have become the ideal choice for decreasing astringency. In this paper, the material basis, molecular mechanism, possible pathways and related cases of polysaccharides moderating of astringency are mainly reviewed, so as to illustrate the feasibility of polysaccharides decreasing of astringency and provide a reference for reducing the astringency of food and drugs.
Topics: Humans; Astringents; Polyphenols; Polysaccharides; Tannins; Food
PubMed: 36410216
DOI: 10.1016/j.foodchem.2022.134946 -
Biomolecules Feb 2024Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal... (Review)
Review
Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focused on the taste of polyphenols from the perspective of sensory nutrition, summarized the results of previous studies on their relationship with bioregulation and discussed their future potential.
Topics: Polyphenols; Taste; Astringents; Diet; Nutritional Status
PubMed: 38397471
DOI: 10.3390/biom14020234