Abstract Astringency is a unique sensory experience produced by the interaction of specific chemicals with the oral cavity. This article explores the causes of astringency and provides a detailed introduction to astringent chemicals such as catechins, theaflavins, flavonoids, organic acids, and tannins. It also delves into the rich bioactivities exhibited by these astringent compounds, which have multiple benefits for human health, including antioxidant, anti-cancer, and anti-inflammatory properties. The aim of this article is to enhance public awareness of astringent substances and advocate for their rational use, not only to help people better appreciate the natural flavors of food, but also to provide an indispensable key to pursuing a healthy life.
