Results 31 to 40 of about 1,303 (175)

Acetaldehyde, motivation and stress: Behavioral evidence of an addictive ménage à trois [PDF]

, 2017
Acetaldehyde (ACD) contributes to alcohol’s psychoactive effects through its own rewarding properties. Recent studies shed light on the behavioral correlates of ACD administration and the possible interactions with key neurotransmitters for motivation ...
Brancato, A., CANNIZZARO, Carla, Cavallaro, A., Lavanco, G., PLESCIA, Fulvio   +4 more
core   +9 more sources

Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study

Biology, 2021
This study aimed to investigate the perceptual similarity between piperine-induced burning sensations and bitter taste using piperine-impregnated taste strips (PTS). This pilot study included 42 healthy participants.
David T. Liu, Gerold Besser, Karina Bayer, Bernhard Prem, Christian A. Mueller, Bertold Renner   +5 more
doaj   +1 more source

Does serotonin deficiency lead to anosmia, ageusia, dysfunctional chemesthesis and increased severity of illness in COVID-19?

Medical Hypotheses, 2021
Different mechanisms forwarded to understand anosmia and ageusia in coronavirus patients are not adequate to explain reversible anosmia and ageusia, which are resolved quickly.
A. Sen
semanticscholar   +1 more source

Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking

Foods, 2022
A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink.
Lydia Turner, Peter J. Rogers
doaj   +1 more source

Not Only COVID-19: Involvement of Multiple Chemosensory Systems in Human Diseases

Frontiers in Neural Circuits, 2022
Chemosensory systems are deemed marginal in human pathology. In appraising their role, we aim at suggesting a paradigm shift based on the available clinical and experimental data that will be discussed.
Antonio Caretta, Antonio Caretta, Carla Mucignat-Caretta, Carla Mucignat-Caretta   +3 more
doaj   +1 more source

Effect of Piperine on Saltiness Perception

Foods, 2023
Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste.
Rachael Moss, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger, Matthew B. McSweeney   +8 more
doaj   +1 more source

Flavor science in the context of research on electronic cigarettes

Frontiers in Neuroscience, 2022
Thousands start smoking or vaping daily, despite long-standing efforts by public health authorities to curb initiation and use of nicotine containing products. Over the last 15 years, use of electronic nicotine delivery systems has increased dramatically,
John E. Hayes, John E. Hayes, John E. Hayes, Allison N. Baker, Allison N. Baker   +4 more
doaj   +1 more source

TaSCA, an Agile Survey on Chemosensory Impairments for Self-Monitoring of COVID-19 Patients: A Pilot Study

Frontiers in Neurology, 2021
Background/Objective: During the COVID-19 pandemic, smell and taste disorders emerged as key non-respiratory symptoms. Due to widespread presence of the disease and to difficult objective testing of positive persons, the use of short surveys became ...
Carla Mucignat-Caretta, Patrizia Bisiacchi, Patrizia Bisiacchi, Gian Luigi Marcazzan, Arianna Calistri, Cristina Parolin, Angelo Antonini, Angelo Antonini   +7 more
doaj   +1 more source

Effect of white pepper addition on the sensory perception of sodium‐reduced soup with an emphasis on saltiness perception

Journal of Sensory Studies, Volume 38, Issue 6, December 2023., 2023
Abstract Chemical irritants, like piperine in pepper, have been identified to have cross‐modal interactions, including increasing the perception of saltiness. Processed foods have used cross‐modal interactions (e.g., odor and taste) to improve acceptability of salt‐reduced foods.
Rachael Moss, Jeanne LeBlanc, Christopher Ritchie, Mackenzie Gorman, Laurel Ettinger, Matthew B. McSweeney   +5 more
wiley   +1 more source

Editorial: The functional connectome of chemosensory perception. [PDF]

Front Syst Neurosci, 2022
Fischmeister FPS, Veldhuizen MG, Cecchetto C.   +2 more
europepmc   +3 more sources