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At least 451 records · Page 25Linked to original sources
PubMed1968

Pattern perception: integrating information presented in two modalities.

Subjects were required to organize and identify temporal patterns composed of either (i) two stimuli in one modality; (ii) two stimuli in each of two modalities, with the pattern alternately presented in the two modalities; or (iii) one stimulus in each of two modalities. Patterns (i) and (iii) are organized as structured patterns, but (ii) is organized by modality, not by pattern structure. When elements of a pattern appear in two modalities, the auditory-tactual combination produces the poorest performance.

Analysis of Variance↗
PubMed1987

Psychological problems associated with diagnosis and treatment of lymphomas. II: Prospective study.

A prospective study of 120 patients newly diagnosed as having Hodgkin's disease and non-Hodgkin's lymphoma was conducted to determine the nature, extent, and timing of the psychiatric and social morbidity associated with the diagnosis and treatment. Patients were interviewed at diagnosis and two, six, and 12 months later by trained interviewers using standardised questionnaires. Psychiatric morbidity was greatest in the three months before treatment, but new episodes of anxiety and depression developed throughout the year of follow up. Altogether 39 patients suffered a depressive illness or anxiety state, or both, and a further 37 experienced borderline anxiety or depression, or both, during the 15 months of assessment. The most common adverse effects of treatment were hair loss, nausea, vomiting, sore mouth, and changes in perception of taste. Toxicity of treatment was associated with psychiatric morbidity. Conditioned responses to chemotherapy were experienced by 32 patients. Social morbidity was low, although difficulties in returning to work and to previous levels of leisure activity were noted. Although most patients were no longer receiving treatment and were free of disease at the one year follow up, 51 patients continued to complain of loss of energy, 24 of loss of libido, 38 of tiredness, 23 of irritability, 18 of poor concentration, and 23 of memory impairment. These results confirm our retrospective study and suggest that a high price is paid for long term survival by a substantial proportion of patients receiving treatment for Hodgkin's disease and non-Hodgkin's lymphoma.

Adult↗
PubMed2006

Modern psychophysics and the assessment of human oral sensation.

Psychophysical measures attempt to capture and compare subjective experiences objectively. In the chemical senses, these techniques have been instrumental in describing relationships between oral sensation and health risk, but they are often used incorrectly to make group comparisons. This chapter reviews contemporary methods of oral sensory assessment, with particular emphasis on suprathreshold scaling. We believe that these scales presently offer the most realistic picture of oral sensory function, but only when they are used correctly. Using converging methods from psychophysics, anatomy, and genetics, we demonstrate valid uses of modern chemosensory testing in clinical diagnosis and intervention.

Humans↗
PubMed1992

Effect of environmental pollutants on taste and smell.

Various man-made and naturally occurring chemicals and substances can modify the chemosensory systems of animals and man. This article provides an overview of research studies that investigate the impact of pollution on taste and smell perception. Acute and chronic alterations in taste and olfaction are discussed for solvents, herbicides, fungicides, pesticides, disinfectants, germicides, soil fumigants, dyes, pharmaceuticals, textile wastes, smog, tobacco smoke, perfumes, flavors, plastics, synthetic rubber, and other industrial substances. The mechanisms by which pollutants may cause physiologic and biologic changes are highlighted. Natural detoxification systems are discussed, as well as treatments for chemosensory deficits.

Air Pollutants↗
PubMed2006

Influence of fish oil in finishing diets on growth performance, carcass characteristics, and sensory evaluation of cattle.

Inclusion of fish oil, a source of n-3 fatty acids, in ruminant diets may fortify the fatty acid composition of meats and alter consumer perceptions of taste. Therefore, a 70-d study of 16 crossbred steers (441 +/- 31.7 kg of initial BW; 4 steers/pen; 2 pens/dietary treatment) consuming a high concentrate diet was conducted. Dietary treatments consisted of 1) control (75% corn, 11% soybean meal, and 10% cottonseed hull-based diet) and 2) the control diet with 3% fish oil replacing a portion of the corn. Steers were weighed on consecutive days at d 0 and 70 (i.e., the beginning and end of the trial), and interim weights were taken on d 28 and 56. On d 63, all steers were bled by jugular venipuncture to determine plasma fatty acid profiles. Steers were stratified by treatment and slaughtered on d 71 and 72. Fish oil supplementation decreased ADFI (13.97 vs. 11.49 kg; P < 0.01); however, it had no effect on ADG (P = 0.20) or G:F (P = 0.27). Fish oil supplementation increased (P < 0.01) the concentrations of MUFA, as well as linolenic and eicosapentaenoic acid in the plasma. Fish oil supplementation did not alter (P > 0.24) the color of the LM, LM area, yield grade, dressing percent, marbling, quality grade, or fat thickness. However, after extended (15 mo) storage at -20 degrees C, a professional descriptor panel discerned steaks from steers that had been supplemented with fish oil from a commercially available product or steaks from control steers. In summary, supplementation with fish oil decreased feed intake and subsequent HCW (P = 0.06) and had varying effects on sensory traits. Nevertheless, fish oil supplementation increased the proportions of n-3 fatty acids in the plasma, which may increase acceptability of the meat to the beef consumer.

Animal Feed↗
PubMed1983

The behavioral effects of lesions of the hippocampus: a review.

Many investigations have been conducted in an effort to deduce the nature of hippocampal function. This paper is an overview of the work done by several researchers in their attempt to find the possible connections between overt behaviors and hippocampal structures in the rat.

Acoustic Stimulation↗
PubMedDate not supplied

Effects of nutrients (in food) on the structure and function of the nervous system: update on dietary requirements for brain. Part 1: micronutrients.

The objective of this update is to give an overview of the effects of dietary nutrients on the structure and certain functions of the brain. As any other organ, the brain is elaborated from substances present in the diet (sometimes exclusively, for vitamins, minerals, essential amino-acids and essential fatty acids, including omega- 3 polyunsaturated fatty acids). However, for long it was not fully accepted that food can have an influence on brain structure, and thus on its function, including cognitive and intellectuals. In fact, most micronutrients (vitamins and trace-elements) have been directly evaluated in the setting of cerebral functioning. For instance, to produce energy, the use of glucose by nervous tissue implies the presence of vitamin B1; this vitamin modulates cognitive performance, especially in the elderly. Vitamin B9 preserves brain during its development and memory during ageing. Vitamin B6 is likely to benefit in treating premenstrual depression. Vitamins B6 and B12, among others, are directly involved in the synthesis of some neurotransmitters. Vitamin B12 delays the onset of signs of dementia (and blood abnormalities), provided it is administered in a precise clinical timing window, before the onset of the first symptoms. Supplementation with cobalamin improves cerebral and cognitive functions in the elderly; it frequently improves the functioning of factors related to the frontal lobe, as well as the language function of those with cognitive disorders. Adolescents who have a borderline level of vitamin B12 develop signs of cognitive changes. In the brain, the nerve endings contain the highest concentrations of vitamin C in the human body (after the suprarenal glands). Vitamin D (or certain of its analogues) could be of interest in the prevention of various aspects of neurodegenerative or neuroimmune diseases. Among the various vitamin E components (tocopherols and tocotrienols), only alpha-tocopherol is actively uptaken by the brain and is directly involved in nervous membranes protection. Even vitamin K has been involved in nervous tissue biochemistry. Iron is necessary to ensure oxygenation and to produce energy in the cerebral parenchyma (via cytochrome oxidase), and for the synthesis of neurotransmitters and myelin; iron deficiency is found in children with attention-deficit/hyperactivity disorder. Iron concentrations in the umbilical artery are critical during the development of the foetus, and in relation with the IQ in the child; infantile anaemia with its associated iron deficiency is linked to perturbation of the development of cognitive functions. Iron deficiency anaemia is common, particularly in women, and is associated, for instance, with apathy, depression and rapid fatigue when exercising. Lithium importance, at least in psychiatry, is known for a long time. Magnesium plays important roles in all the major metabolisms: in oxidation-reduction and in ionic regulation, among others. Zinc participates among others in the perception of taste. An unbalanced copper metabolism homeostasis (due to dietary deficiency) could be linked to Alzheimer disease. The iodine provided by the thyroid hormone ensures the energy metabolism of the cerebral cells; the dietary reduction of iodine during pregnancy induces severe cerebral dysfunction, actually leading to cretinism. Among many mechanisms, manganese, copper, and zinc participate in enzymatic mechanisms that protect against free radicals, toxic derivatives of oxygen. More specifically, the full genetic potential of the child for physical growth ad mental development may be compromised due to deficiency (even subclinical) of micronutrients. Children and adolescents with poor nutritional status are exposed to alterations of mental and behavioural functions that can be corrected by dietary measures, but only to certain extend. Indeed, nutrient composition and meal pattern can exert either immediate or long-term effects, beneficial or adverse. Brain diseases during aging can also be due to failure for protective mechanism, due to dietary deficiencies, for instance in anti-oxidants and nutrients (trace elements, vitamins, non essential micronutrients such as polyphenols) related with protection against free radicals. Macronutrients are presented in the accompanying paper.

Aged↗
PubMed1998

The effectiveness and side effects of 0.1% and 0.2% chlorhexidine mouthrinses: a clinical study.

OBJECTIVE: The study compared two commercial chlorhexidine mouthrinses (Chlorhexamed 0.1% and Corsodyl 0.2%) for their effects on dental plaque and gingival inflammation, their side effects (eg, tooth staining and mucosal irritation), and patient acceptance. METHOD AND MATERIALS: One hundred thirty healthy volunteers were randomly distributed into two groups of 65 each. Each volunteer had gingivitis or chronic marginal periodontitis and used the rinse two times a day for 4 weeks. The sulcular bleeding index, approximal plaque index, gingival index, and a discoloration index were taken at baseline and once a week thereafter. The patients were questioned about taste disturbances, mucosal irritation, and their perception of the taste of the mouthrinse. RESULTS: In both groups, after 4 weeks, the mean sulcular bleeding index, approximal plaque index, and gingival index scores had decreased significantly. The discoloration index had increased significantly in both groups. There were no statistically significant differences between the two mouthrinses in any of these measurements. There were no significant differences in side effects reported by the two groups. CONCLUSION: The increase in concentration of chlorhexidine provided no clinical advantages or disadvantages.

Adult↗
PubMed2001

The science and complexity of bitter taste.

Food choices and eating habits are largely influenced by how foods taste. Without being the dominant taste sensation, bitter taste contributes to the complexity and enjoyment of beverages and foods. Compounds that are perceived as bitter do not share a similar chemical structure. In addition to peptides and salts, bitter compounds in foods may include plant-derived phenols and polyphenols, flavonoids, catechins, and caffeine. Recent studies have shown that humans possess a multitude of bitter taste receptors and that the transduction of bitter taste may differ between one compound and another. Studies of mixture interactions suggest further that bitter compounds suppress or enhance sweet and sour tastes and interact with volatile flavor molecules. Caffeine, a natural ingredient of tea, coffee, and chocolate, has a unique flavor profile. Used as a flavoring agent, it enhances the sensory appeal of beverages. Research developments on the genetics and perception of bitter taste add to our understanding of the role of bitterness in relation to food preference.

Aging↗