astringent

An astringent (from Latin : astringent “to tighten, contract, tighten”; plural: astringents or astringents , stress on the third syllable), also known as a styptic , is a means that, when it hits the skin or mucous membrane, dries out and stops bleeding through protein precipitation and has an anti-inflammatory effect and leads to the densification of the colloidal structure.

Astringents are used medicinally to stop bleeding from small blood vessels ( alum stick ) or in the treatment of inflammatory, oozing and itchy skin diseases. In cosmetics, astringents are used to make antiperspirant deodorants . Astringents (especially tannins) are also used to treat excessive salivation.

Examples of astringent substances are about silver nitrate , alums , toluene and phenol sulfonic acid polycondensates ( Policresulen ) or extracts of red currant , sage and tannins , e.g. B. in red wine or green tea . The tannins are the astringent components of natural tannins .

In wine terms , astringency describes the ability of a wine to trigger a trigeminal stimulus in the oral cavity and throat , which causes a "rough" or "furry" mouthfeel . There may be an opposite effect on the mouthfeel after ingesting astringents or lipids .

literature

Peter Altmeyer : Astringents . In: Therapielexikon Dermatology and Allergology . Springer Berlin, 1998, ISBN 978-3-540-61932-1 .

Individual evidence

↑ B. Schwarz, T. Hofmann: Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds. In: Journal of agricultural and food chemistry. Volume 55, Number 4, February 2007, pp. 1394-1404, doi : 10.1021 / jf0629078 . PMID 17261016 .
↑ S. Guest, G. Essick, M. Young, N. Phillips, F. McGlone: The effect of oral drying and astringent liquids on the perception of mouth wetness. In: Physiology & behavior. Volume 93, number 4-5, March 2008, pp. 889-896, doi : 10.1016 / j.physbeh.2007.12.006 . PMID 18207205 .
↑ JC Hufnagel, T. Hofmann: Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. In: Journal of agricultural and food chemistry. Volume 56, Number 4, February 2008, pp. 1376-1386, doi : 10.1021 / jf073031n . PMID 18193832 .
↑ CP des Gachons, E. Mura, C. Speziale, CJ Favreau, GF Dubreuil, PA Breslin: Opponency of astringent and fat sensations. In: Current biology: CB. Volume 22, number 19, October 2012, pp. R829 – R830, doi : 10.1016 / j.cub.2012.08.017 . PMID 23058798 .

[1] B. Schwarz, T. Hofmann: Sensory-guided decomposition of red currant juice (Ribes rubrum) and structure determination of key astringent compounds. In: Journal of agricultural and food chemistry. Volume 55, Number 4, February 2007, pp. 1394-1404, doi : 10.1021 / jf0629078 . PMID 17261016 .

[2] S. Guest, G. Essick, M. Young, N. Phillips, F. McGlone: The effect of oral drying and astringent liquids on the perception of mouth wetness. In: Physiology & behavior. Volume 93, number 4-5, March 2008, pp. 889-896, doi : 10.1016 / j.physbeh.2007.12.006 . PMID 18207205 .

[3] JC Hufnagel, T. Hofmann: Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine. In: Journal of agricultural and food chemistry. Volume 56, Number 4, February 2008, pp. 1376-1386, doi : 10.1021 / jf073031n . PMID 18193832 .

[4] CP des Gachons, E. Mura, C. Speziale, CJ Favreau, GF Dubreuil, PA Breslin: Opponency of astringent and fat sensations. In: Current biology: CB. Volume 22, number 19, October 2012, pp. R829 – R830, doi : 10.1016 / j.cub.2012.08.017 . PMID 23058798 .