astringent
<p>An <b>astringent</b> (occasional alternative: <b>adstringent</b><sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed">citation needed</a></i>]</sup>) substance is a chemical compound that tends to shrink or constrict <a href="http://en.wikipedia.org/wiki/Body_tissue" title="Body tissue" class="mw-redirect">body tissues</a>, usually locally after <a href="http://en.wikipedia.org/wiki/Topical" title="Topical">topical</a> medicinal application. </p>
<p>
The word "astringent" derives from <a href="http://en.wikipedia.org/wiki/Latin" title="Latin">Latin</a> <i>adstringere</i>, meaning "to bind fast". Two common examples are <a href="http://en.wikipedia.org/wiki/Calamine_lotion" title="Calamine lotion" class="mw-redirect">calamine lotion</a> and <a href="http://en.wikipedia.org/wiki/Witch_hazel_%28astringent%29" title="Witch hazel (astringent)">witch hazel</a>.</p>
<p>
<b>Astringency</b> is also the dry, puckering <a href="http://en.wikipedia.org/wiki/Mouthfeel" title="Mouthfeel">mouthfeel</a> caused by <a href="http://en.wikipedia.org/wiki/Tannin" title="Tannin">tannins</a> found in many <a href="http://en.wikipedia.org/wiki/Fruit" title="Fruit">fruits</a> such as <a href="http://en.wikipedia.org/wiki/Blackthorn" title="Blackthorn" class="mw-redirect">blackthorn</a> (sloe berries), <a href="http://en.wikipedia.org/wiki/Chokecherry" title="Chokecherry" class="mw-redirect">chokecherry</a>, <a href="http://en.wikipedia.org/wiki/Bird_cherry" title="Bird cherry">bird cherry</a>, <a href="http://en.wikipedia.org/wiki/Quince" title="Quince">quince</a> and <a href="http://en.wikipedia.org/wiki/Persimmon" title="Persimmon">persimmon</a> fruits,
and <a href="http://en.wikipedia.org/wiki/Banana" title="Banana">banana</a> skins. </p>
<p>
tannins (or alternatively the <a href="http://en.wikipedia.org/wiki/Polyphenol" title="Polyphenol">polyphenols</a>) bind the salivary proteins, causing them to precipitate or aggregate<sup id="cite_ref-0" class="reference"><a href="http://en.wikipedia.org/wiki/Astringent#cite_note-0">[1]</a></sup> and lead to a rough "sandpapery" or dry sensation in the mouth. </p>
<p>
Tannins are found in some red <a href="http://en.wikipedia.org/wiki/Wine" title="Wine">wines</a> and <a href="http://en.wikipedia.org/wiki/Tea" title="Tea">teas</a>. A small amount of astringency is expected in some wines, especially young red wines made from grapes such as <a href="http://en.wikipedia.org/wiki/Cabernet_sauvignon" title="Cabernet sauvignon" class="mw-redirect">cabernet sauvignon</a> and <a href="http://en.wikipedia.org/wiki/Merlot" title="Merlot">merlot</a>.</p>