astringentəˈstrɪn dʒənt
astringent (n)
- plural
- astringents
English Definitions:
astringent, astringent drug, styptic (adj)
a drug that causes contraction of body tissues and canals
acerb, acerbic, astringent (adj)
sour or bitter in taste
astringent (adj)
tending to draw together or constrict soft organic tissue
"astringent cosmetic lotions"
astringent (Noun)
A substance which draws tissue together, thus restricting the flow of blood.
astringent (Adjective)
Sharp, caustic, severe.
astringent (Adjective)
Having the effect of drawing tissue together; styptic.
Astringent
An astringent substance is a chemical compound that tends to shrink or constrict body tissues, usually locally after topical medicinal application. The word "astringent" derives from Latin adstringere, meaning "to bind fast". Two common examples are calamine lotion and witch hazel. Astringency is also the dry, puckering mouthfeel caused by tannins found in many fruits such as blackthorn, chokecherry, bird cherry, quince and persimmon fruits, and banana skins. The tannins bind the salivary proteins, causing them to precipitate or aggregate and lead to a rough "sandpapery" or dry sensation in the mouth. Tannins are found in some red wines and teas. A small amount of astringency is expected in some wines, especially young red wines made from grapes such as cabernet sauvignon and merlot.
Astringent
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". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents.Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Ripe fruits and fruit parts including blackthorn (sloe berries), Aronia chokeberry, chokecherry, bird cherry, rhubarb, quince and persimmon fruits (especially those which are unripe), banana skins (or unripe bananas), cashew fruits and acorns are astringent. Citrus fruits, like lemons, are somewhat astringent. 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. The tannins in some teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot produce mild astringency. Squirrels, wild boars, and insects can eat astringent food as their tongues are able to handle the taste.In Ayurveda, astringent is the sixth taste (after sweet, sour, salty, pungent, bitter) represented by "air and earth".Smoking tobacco is also reported to have an astringent effect.In a scientific study, the sensation of astringency was still able to be felt by subjects who had local anesthesia applied to their taste nerves, but not when both these and the trigeminal nerves were disabled.
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"astringent." Kamus.net. STANDS4 LLC, 2024. Web. 18 Apr. 2024. <https://www.kamus.net/english/astringent>.
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