tannins and Dehydration

AG is the most common cause of pediatric consultations among children between 2 and 5 years of age and it still leads to high mortality and morbidity. Its management is based on rehydration therapy, but this treatment is not effective in reducing duration of diarrhea. For this reason, other safer and less expensive interventions, which could be added to oral rehydration therapy, are of great interest.. A pilot, randomized, case-controlled trial was conducted in 60 children affected by AG (< 7 days) with mild-moderate dehydration, according to WHO recommendations, from1 year to 17 years old. Patients were divided into 2 Groups: Group 1 consisting of 30 children treated with Actitan F and standard oral rehydration (SOR); Group 2 consisting of 30 children who received only SOR. Both groups received treatment for seven days, respectively. Patients of Group 1 stopped for their own choice, SOR after the first 24 h and continued only with Actitan F.. After 24 h of treatment, the median number of stools was 3.5 for Group 1, and 4 for Group 2. In Group 1 the difference between the number of stools at baseline (n = 5) and after 24 h of treatment (n = 3.5) was significant (p < 0.0001). At the end of treatment, the median duration of diarrhea in Group 1 was 5 days, compared with 4 days in the Group 2, this difference was not statically significant (p 0.48).. Oral administration of Actitan F associated with SOR seems safe and effective treatment in shortening the duration of AG in children. Further studies confirming these data are needed.. NCT03356327 (retrospectively registered).

Topics: Acute Disease; Administration, Oral; Age Factors; Antidiarrheals; Case-Control Studies; Child; Child, Preschool; Dehydration; Diarrhea; Female; Flavonoids; Fluid Therapy; Follow-Up Studies; Gastroenteritis; Humans; Infant; Male; Pilot Projects; Risk Assessment; Tannins; Treatment Outcome

A feeling of mouth dryness occurs from actual drying of the oral surfaces or from sampling astringent substances such as polyphenols (e.g., tannins in brewed tea and wine), which bind proline-rich proteins in saliva to reduce its lubricity. Here we investigated the interactions between physical drying and the effect of polyphenols on the subjective state of oral hydration. Twelve subjects rated the perceived wetness/dryness of their mouth using a labeled magnitude scale, after the mouth was dried with air for 35 s, or the subjects waited for an equal period of time during which the mouth was not dried. Subsequently, 1.5 mL volumes of an astringent solution (5 g L(-1) tannic acid in distilled water), distilled drinking water, or a sweet solution (40 g L(-1) sugar in mango tea with no tannins) were introduced into the mouth. After swishing and swallowing, the subject rated the wetness of the mouth for 4.3 min. The liquids were found to differ in their ability to wet the mouth (p<0.0001). The least wet sensations were reported for the astringent solution, on average; however, the differences among liquids were not equally pronounced at all times during the observation period (p<0.02). When the mouth was normally hydrated (i.e., had not been dried), the wetting effectiveness of the three liquids, based on the ratings, differed most greatly immediately after they had been received and swallowed. In contrast, when the mouth was dried, the liquids did not differ at this time. That the astringent solution did not have less wetting effectiveness in the dried mouth was attributed to the absence of precipitable salivary proteins. The findings suggest that the refreshment value of astringent drinks, based on their perceived wetting effectiveness, may vary with the state of oral hydration.

Topics: Adult; Dehydration; Female; Humans; Male; Mouth; Perception; Tannins; Taste; Time Factors; Water

Sforzato di Valtellina (Sfursat) is a PDO reinforced red wine produced in Valtellina (northern Italy) from partially withered red grapes (Vitis vinifera L.) cv. Nebbiolo. The present study aimed to evaluate the combined influence of different grape ripeness levels and withering length on the chemical composition, mechanical properties, and phenolic profile of Nebbiolo winegrapes from two Valtellina vineyards. During three consecutive vintages (2019, 2020, and 2021), three different technological binomials have been tested: early harvest/long withering (EL), medium-term harvest/medium-term withering (MM), and late harvest/short withering (LS).. At the end of the withering process, EL thesis usually presented the highest values of sugars and acidity. Extractable seed polyphenols showed a decreasing trend by leaving the grapes on the plant longer, and this effect increased considerably after withering with respect to fresh samples. EL and MM evidenced the greater concentration of these compounds expressed on grape weight, particularly for tannins. Instead, skin-extracted total phenolics were less influenced by the harvest time, whereas their concentration increased after withering. The harvest time appears to have a higher impact than the withering length on the final extractable anthocyanin content, although the trend was no stable during the vintages or common for the two vineyards evaluated. EL and MM experienced the highest contents of grape skin tannins in most cases, suggesting that a longer withering increases their concentration.. Harvest time and withering length can be modulated according to the desired oenological objective, promoting the valorization of grape potentialities. The choice to harvest the grapes earlier and enhance the withering length should be preferred to obtain wines with higher acidity and phenolic content, more suitable for long-ageing period. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Topics: Anthocyanins; Dehydration; Fruit; Phenols; Tannins; Vitis; Wine

Topics: Arginine Vasopressin; Dehydration; Kidney; Kidney Function Tests; Pharmacology; Rats; Research; Tannins; Vasopressins; Water Deprivation