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Astringent Green icon of astringent herbs

In Western medicine, astringents are categorized as substances with the ability to cause tissue contraction or shrinkage. They are often utilized to dry up bodily secretions (Roberts & Walters, 1998, Journal of Applied Toxicology).

This contrasts with the understanding in Traditional Chinese Medicine (TCM), where the role of astringents is contextualized within the framework of the five flavors (bitter, sweet, pungent, salty, sour) that interact with bodily systems (Yuan et al., 2017, Journal of Ethnopharmacology). In TCM, the sour flavor is associated with the wood element and is particularly known for its "up and out" movement. This sour characteristic, which does not necessarily translate to a sour taste, is utilized for its ability to stabilize essential substances like essence, body fluids, and Qi, thereby preventing 'leakage' in pathological states (Li et al., 2015, Journal of Traditional Chinese Medicine). Thus, while Western medicine emphasizes the physicochemical attributes of astringents for tissue contraction, TCM adopts a more holistic approach, considering the impact of astringents within a broader conceptual framework of body elements and Qi.

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Front bag image of Triphala (Trifala) Powder - Organic 1 lb Back of the bag image of Triphala (Trifala) Powder - Organic 1 lb Front bag image of Triphala (Trifala) Powder - Organic 5 lb Back of the bag image of Triphala (Trifala) Powder - Organic 5 lb Front and back label image of Triphala (Trifala) Powder - Organic in bulk Closeup image of actual whole raw fruits used in making Triphala, Amla, Harada, and Behada Image of Triphala (Trifala) Powder - Organic in wooden serving scoop with the whole fruit ingredients of Triphala in the background Closeup image of actual whole raw fruits used in making Triphala, Amla, Harada, and Behada Closeup image of actual whole raw fruits used in making Triphala, Amla, Harada, and Behada Closeup image of bowl containing Triphala powder with actual whole raw fruits used in making Triphala next to it Amla, Harada, and Behada Closeup image of white bowls with actual whole raw fruits used in making Triphala, Amla, Harada, and Behada Closeup image of actual whole raw fruits used in making Triphala, Amla, Harada, and Behada Over head image of Triphala (Trifala) Powder in wooden bowl with wooden serving scoop inserted in the powder.

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