rehydrate

Rehydrate is a verb that means to restore the water content of a living organism, a tissue, or a substance to a normal or functional level. It is commonly used to describe replacing fluids after dehydration and, in food contexts, returning moisture to dried products or ingredients.

In medical contexts, dehydration occurs when the body loses more water than it takes in. Rehydration involves replacing fluids and electrolytes. For mild to moderate dehydration, oral rehydration solutions that contain water, salts, and sugar are recommended. For severe dehydration, intravenous fluids such as isotonic saline or lactated Ringer's solution are used under medical supervision. Safe rehydration also depends on age, health status, and the cause of fluid loss.

In cooking and food science, rehydration refers to soaking dried foods to restore their original texture and weight. The process is also used for instant coffee, vegetables, or fruits and is important in reconstituting flavors and nutrients. In botany and biology, seeds and tissues may rehydrate during germination or after desiccation when exposed to water, though excessive or rapid rehydration can cause damage.

A key public health application is oral rehydration therapy, a simple, cost-effective method for treating dehydration due to diarrhea and other illnesses, which has saved countless lives in resource-limited settings. Rehydration principles also guide hydration recommendations for athletes, travelers, and patients recovering from illness.