Abstract
The Pharmaceutical Journal of Sri Lanka is the official scientific publication of the Pharmaceutical Society of Sri Lanka. Authors are invited to submit articles throughout the year, and if accepted after a blinded peer review process, will be published online in one of the two issues published each year. The journal including both issues will be printed only once a year. The Pharmaceutical Journal of Sri Lanka aims at providing an avenue for publications by pharmacy undergraduates, university academics, pharmacists and pharmaceutical scientist of Sri Lanka and the South Asian region. The journal accepts original research work either as a full research paper or as a short communication, review, brief report, special communication, commentary, case study and other categories of articles related to pharmaceutical sciences. Articles are accepted on the understanding that they have not been published elsewhere.
Highlights
Astringency is an important flavor sensation and is produced by a variety of oral chemical stimuli, including tannins and other polyphenols.(1)The current research was carried out to investigate the astringency of selected astringent materials and the validity of some folklore anti-infective measures against bacteria
Determination of astringent power by the Protein Precipitation Assay (PPA) According to the results obtained in PPA (Table 2) the maximum end point consumption volume observed for the materials of plant origin was 23.0±0.5 ml for coriander and the minimum was 3.4±0.8 ml for aralu
The maximum end point value of 8.4±0.3 ml was for lacto calamine lotion and the minimum of 4.2±0.5 ml was for aluminum chloride as mineral astringent materials (Table 2)
Summary
Astringency is an important flavor sensation and is produced by a variety of oral chemical stimuli, including tannins and other polyphenols.(1)The current research was carried out to investigate the astringency of selected astringent materials and the validity of some folklore anti-infective measures against bacteria. Astringency is an important flavor sensation and is produced by a variety of oral chemical stimuli, including tannins and other polyphenols.(1). Due to astringent effects of drying and hardening, the skin is protected.(2) astringency produced by many plant materials have been used in traditional medicine for various conditions. Oral astringency caused by polyphenolic compounds such as tannins have been attributed to the formation of complexes with salivary proteins and mucopolysaccarides.(4) Most of the astringent materials contain mild to high levels of tannins as the prominent constituent. The astringent effect of tannin causes the dry and puckery feeling in the mouth following the consumption of plant materials containing high amounts of tannins present in products such as red wine, strong tea or unripe fruits.(4) Some fruits and their parts including rhubarb, quince, bird cherry, and banana skins are found to be astringent. Lacto calamine lotion, tincture of benzoin are considered as astringent preparations.(4)
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