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PubMed1987

Reciprocal functional connections of the olfactory bulbs and other olfactory related areas with the prefrontal cortex.

Reciprocal putative connections of the prefrontal cortex (PFC) (agranular insular, ventral and lateral orbital region) with the ipsi and contralateral main olfactory bulb (IOB; COB), the mediodorsal thalamic nucleus (MD), the basolateral amygdaloid nucleus (BLA) and the piriform cortex (PC) were investigated with electrophysiological techniques. Evoked field responses and orthodromic unit driving, generated in PFC following electrical stimulation of the above mentioned structures, were abolished following topical application of KCl, except for COB evoked mass potentials. Thus, locally generated activity was elicited in agranular insular cortex following IOB activation, the same region where recently, the taste cortex in the rat was localized. Since gustatory-visceral afferent information reaches insular cortex via 2-3 synaptic relays, autonomic, olfactory and gustatory inputs may interact at this level, and, as suggested previously for the mouse, play a key integrative role in flavor perception. Antidromically invaded neurons, 47% of which were identified by the collision-extinction technique, were also found in PFC areas which overlapped to a considerable extent with those from which orthodromic unit responses were obtained. In particular, closely spaced neurons in ventrolateral orbital (VLO) and lateral orbital (LO) regions were antidromically invaded following IOB and PC shocks; some neurons antidromically discharged by IOB were also transsynaptically activated following PC stimulation. These findings are in agreement with recent neuroanatomical studies which demonstrate axonal projections from PFC neurons to the IOB and COB in the rat and South American armadillo. In addition, stimulation of PFC regions dorsal to the rhinal fissure mostly inhibited spontaneous unit discharges recorded at the mitral cell layer of the IOB, suggesting that this effect may be partially mediated by excitatory inputs of prefrontal axons onto granule cells. The conduction properties, antidromic thresholds and activity-dependent variations in conduction velocity (CV) of bulbopetal neurons in prefrontal cortex were found to be similar to those exhibited by cells projecting to the IOB from olfactory peduncle regions, but not to those present in bulbopetal neurons of the horizontal limb of diagonal band, indicating that the OB may be subjected to centrifugal control by at least two cell groups differing in both histochemical and electrophysiological properties.

Afferent Pathways↗
PubMed1975

Motivational and neuroanatomical specificity of hypodipsia for aversive solutions produced by medial preoptic injury to the rat.

Bilateral medial preoptic lesions in rats dramatically lowered the rejection threshold for quinine-adulterated water but not for food in 24-hr forced-choice tests. The detection threshold for quinine in a two-bottle choice test, however, was unaffected by the medial preoptic lesion. Bilateral septal and lateral preoptic lesions had no effect on any quinine-adulteration tests. The enhanced rejection of quinine-adulterated water in a forced-choice test by medial-preoptic-damaged rats was also observed after 24-hr of water deprivation. Furthermore, the plasma osmolality of medial preoptic rats was significantly elevated above controls after 24-hr of water deprivation. These findings were interpreted as suggesting that a medial preoptic lesion produces a deficit in thirst-motivated behavior.

Animals↗
PubMed2003

Occupational exposure to chemicals and sensory organs: a neglected research field.

The effect of industrial chemicals on the sensory perception of exposed workers has received scant attention from the medical community to date, and the scientific literature is mainly limited to some case-reports or isolated studies. Possible explanations for this include the complexity of sensory perception, and the lack of agreement among researchers on methods for testing large groups of subjects. Nevertheless, some published studies showed that vision, hearing and olfactory function can be affected by various industrial metals and solvents, and some data exist also for touch and taste. This review discusses the main industrial chemicals involved. The pathogenesis of the toxicity of chemicals to sensory perception may be related to an action on receptors, nerve fibers, and/or the brain; probably, different pathogenetic mechanisms are involved. One of the main problems in this research field is that most of the studies to date evaluated the effect of a single industrial chemical on a single sense: as an example, we know that styrene exposure can impair smell and also hearing and vision but we have little idea whether different senses are impaired in the same worker, or whether each impairment is independent. In addition, workers are frequently exposed to different chemicals: co-exposure may have no effect, or result in both an increase or a decrease of the effect, as was observed for hearing loss, but studies on this aspect are largely insufficient. Research shows that both occupational and environmental exposure to industrial chemicals can affect sense organs, and suggests that the decline of perception with age may be, at least partly, related to this exposure. Nevertheless, available evidence is incomplete, and is largely inadequate for an estimation of a "safe" threshold of exposure. Good quality further research in this field is needed. This is certainly complex and demands adequate resources, but is justified by the ultimate result: the possibility to prevent an avoidable part of the decline in sensory function with age.

Animals↗
PubMed2001

Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments.

Twenty-five odor-active compounds were quantified in the fresh, hand-squeezed juice of White Marsh seedless grapefruits using stable isotope dilution assays. By calculation of the odor activity values of the odorants (ratio of their concentrations in the juice to their odor thresholds in water) it was shown that the fruity esters ethyl 2-methylpropanoate, ethyl butanoate, and (S)-ethyl 2-methylbutanoate, and the fruity, sweet winelactone, as well as the grassy smelling (Z)-hex-3-enal, and trans-4,5-epoxy-(E)-dec-2-enal with metallic odor, were among the most potent odorants of the fresh grapefruit juice. The typical sulfurous, grapefruit-like odor quality was mainly due to the catty, blackcurrant-like 4-mercapto-4-methylpentan-2-one and the grapefruit-like smelling 1-p-menthene-8-thiol. These findings were confirmed by reconstitution experiments to simulate the aroma of the fresh grapefruit juice.

Acetaldehyde↗
PubMed1997

Calories affect zeitgeber properties of the feeding entrained circadian oscillator.

Rats with suprachiasmatic (SCN) lesions readily entrain to daily meals by increasing their activity prior to food access. Although previous experiments suggest that entrainment requires a nutritive meal, it is not yet clear what the parameters of the entraining stimulus are. The first experiment investigated the role of caloric content in resetting the feeding entrainable oscillator (FEO). Rats were entrained to 20 g chow/day until anticipatory activity was stable. The food access time was then delayed by 8 h and rats received either 0, 2, 6, or 16 g of chow for two days. Sixteen g of chow produced large delays on the next two cycles, while 0 and 2 g produced no delays. Two of 8 rats receiving 6 g showed delays, indicating that 22 kcal is near the threshold. In a second experiment, the effects of bulk were investigated. After an 8 h phase delay, rats received 0, 6, 10 or 16 g of chow mixed with cellulose for a total of 21 g for all groups. The 10 and 16 g chow groups delayed while the 0 g chow group did not. In the 6 g groups some animals phase shifted while others did not. Thus, the addition of non-nutritive bulk to the phase shifted meal had little or no effect on resetting the FEO and it appears that caloric content rather than gastric distention provides an effective zeitgeber for the FEO.

Animals↗
PubMed2006

Caffeine as a flavor additive in soft-drinks.

Over 60% of soft-drinks sold in the United States contain caffeine, a mildly addictive psycho-active chemical, as a flavor additive. Using sweeteners as controls, we assessed whether caffeine has flavor activity in a cola soft-drink. A forced-choice triangle discrimination methodology was used to determine detection thresholds of caffeine in sweeteners and a cola beverage. The subjects (n=30, 28 female, 23+/-4 years old) were trained tasters and completed over 1600 discrimination tests during the study. The mean detection thresholds for caffeine in the sweet solutions were: 0.333+/-0.1mM sucrose; 0.467+/-0.29 mM aspartame; 0.462+/-0.3mM sucralose, well below the concentration in common cola beverages (0.55-0.67 mM). A fixed concentration of caffeine, corresponding to the concentration of caffeine in a common cola beverage (0.67 mM) was added to the sweeteners and a non-caffeinated cola beverage. Subjects could distinguish between caffeinated and non-caffeinated sweeteners (p<0.001), but all subjects failed to distinguish between caffeinated and non-caffeinated cola beverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink.

Adult↗
PubMed2005

Behavioral and physiological effects of chronic mild stress in female rats.

Anhedonia, a core symptom of clinical depression, refers to the loss of interest in normally rewarding stimuli; the chronic mild stress paradigm, an animal model of depression, was designed with this as an underlying feature. The procedure consists of the administration of a variety of ecologically relevant stressors over long durations. Its effects have been thoroughly investigated in male but not female rats. This study examines the appropriateness of stressors designed to evaluate the development and progression of depression in two strains of female rats, the effectiveness of two measures of anhedonia, and the relationship between stress reactivity and the estrous cycle. Changes in hedonic status were indexed for three weeks following a three week baseline period using two standard behavioral measures of anhedonia: sucrose intake and preference and thresholds for brain stimulation reward. Decreases in 24 h sucrose intake were observed in both strains during the first week of stress manipulations, and continued to decline thereafter for the remainder of the stress phase; in contrast, sucrose preference was unaffected by the stressors, indicating an overall reduction in fluid intake. No changes in the thresholds for brain stimulation reward were observed. The cyclical pattern of estrous was altered in both strains with a significant reduction in the number of regular cycles as a consequence of both the stressors and brain stimulation reward. Furthermore, cyclicity was not reinstated in many animals even six weeks after stress manipulations and behavioral tests had ceased. While the physiological measures suggest that the mild stressors are disruptive to female rats, the results of the behavioral tests are not consistent with the notion that the stressors induce an anhedonic state.

Animals↗
PubMed1999

Sensory responses to fat are not affected by varying dietary energy intake from fat and saturated fat over ranges common in the American diet.

OBJECTIVE: To examine the effects of manipulating dietary fat in foods on sensitivity and hedonic response to fat in selected foods. DESIGN: Twenty subjects were randomly assigned to a sequence of three 8-week experimental diets (average American diet, step 1 diet, low-saturated-fat diet) that varied in energy from fat (37%, 30%, and 26%, respectively) and saturated fat (17%, 10%, and 6%, respectively). Subjects participated in sensory tests designed to assess their sensitivity to and liking for fat in several foods, before the study (baseline), after consumption of each diet, and after the study (washout). SUBJECTS/SETTING: Subjects were participants in the Dietary Effects on Lipoprotein and Thrombogenic Activity (DELTA) study. RESULTS: No significant differences were found among diets for difference thresholds (i.e., just noticeable differences) for fat in milk and pudding, ad libitum mixing of low- and high-fat samples of milk and soup, and hedonic scaling of fat concentrations in milk and muffins and of cheese, mayonnaise, hot dog, and pastry samples. APPLICATIONS/CONCLUSIONS: Within the dietary fat ranges and for the fat stimuli tested in this study, dietary fat as percentage of energy from fat and saturated fat was not a significant determinant of sensitivity to and/or liking for fat. Sensory factors should not be a barrier to the implementation of low-fat diets such as the step 1 and low-saturated-fat diets.

Adult↗
PubMed1996

Similarities and differences in the currents activated by capsaicin, piperine, and zingerone in rat trigeminal ganglion cells.

1. Capsaicin, piperine, and zingerone are natural pungent-tasting compounds found in chili pepper, black pepper, and ginger, respectively. These structurally related compounds evoke many of the same physiological responses, but at comparable concentrations capsaicin produces complete tachyphylaxis, piperine produces partial tachyphylaxis, and zingerone can either induce or not induce tachyphylaxis. Whole cell patch-clamp studies were performed on rat trigeminal ganglion cells to determine the similarities and differences between these three pungent compounds. 2. Capsaicin (1 microM) activated a variety of inward currents having peak times ranging from 2 to 46 s that desensitized to various extents ranging from 0 to 100%. The inward currents activated by zingerone (30 mM) had peak times of approximately 2 s and all currents exhibited marked desensitization. The inward currents activated by piperine (100 microM) had peak times of approximately 25 s and all exhibited a small desensitization. 3. Piperine- and zingerone-induced currents were found only in cells that could be activated by capsaicin. 4. Capsazepine (10 microM), an established antagonist of capsaicin-induced currents, inhibited the currents evoked by piperine and zingerone, suggesting that all three compounds activate vanilloid receptors. 5. Dose-response relationships for capsaicin, piperine, and zingerone obtained at a holding potential of -60 mV had threshold and apparent dissociation constants of 0.1 and 0.68 microM, 3 and 35 microM, and 1 and 15 mM, respectively. These values were consistent with those previously obtained in behavioral studies. 6. After seven 30-s applications of 1 microM capsaicin or 100 microM piperine (in a buffer with 2 mM Ca2+), each interspersed with 2-min, 50-s washes, the peak currents were inhibited by approximately 60 and 40%, respectively. In contrast, 30 mM zingerone failed to evoke a current after six applications. After complete tachyphylaxis produced by 30 mM zingerone, 1 microM capsaicin failed to evoke a current, suggesting that these two compounds cross desensitize. 7. The similar physiological responses produced by these three compounds can be rationalized by their binding to receptors and activating currents that can all be inhibited by capsazepine. Their different physiological responses evoked by these compounds can be rationalized, in part, by their very different activation and desensitization kinetics, and perhaps by the existence of different subtypes of vanilloid receptors.

Alkaloids↗
PubMed2006

Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations.

Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl trisulfide (cooked cabbage), 2-ethyl-3,5-dimethylpyrazine (potato-chip-like), and phenylacetaldehyde (honey-like) showed the highest FD factors. Quantitation of 31 key odorants by means of stable isotope dilution assays, followed by a calculation of their odor activity values (OAVs) (ratio of concentration to odor threshold) revealed OAVs>100 for the five odorants acetic acid (sour), 3-methylbutanal (malty), 3-methylbutanoic acid, phenylacetaldehyde, and 2-methylbutanal (malty). In addition, another 19 aroma compounds showed OAVs>1. To establish their contribution to the overall aroma of the cocoa powder, these 24 compounds were added to a reconstructed cocoa matrix in exactly the same concentrations as they occurred in the cocoa powder. The matrix was prepared from deodorized cocoa powder, which was adjusted to 20% fat content using deodorized cocoa butter. The overall sensory evaluation of this aroma recombinate versus the cocoa powder clearly indicated that the 24 compounds represented the typical sweet, cocoa-like odor of the real sample.

Cacao↗
PubMed2006

Quantitative structure-activity relationship study of bitter peptides.

A database consisting of 224 di- to tetradecapeptides and five amino acids was compiled to study quantitative structure-activity relationships of bitter peptides. Partial least-squares regression-1 analysis was conducted using the amino acid three z-scores and/or three parameters (total hydrophobicity, residue number, and log mass values) as X-variables and bitterness values (log 1/T where T is the bitterness threshold) as Y-variables. Using the three parameters only, significant models (p < 0.001) were obtained describing the entire data set as well as data subsets, except that comprised only of octa- to tetradecapeptides. For data sets comprising different peptide lengths, the models were improved by including the three z-scores at the N-terminal and C-terminal positions. Correlation coefficients for bitterness prediction of 48 dipeptides and 12 pentapeptides were 0.75 (RMSEP = 0.53) and 0.90 (RMSEP = 0.48), respectively. Bulky hydrophobic amino acids at the C terminus and bulky basic amino acids at the N terminus were highly correlated to bitterness.

Amino Acid Sequence↗
PubMed2001

Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.

Twenty-five odor-active compounds were quantified in hand-squeezed juices of Valencia late and Navel oranges using stable isotope dilution assays. Odor activity values (OAVs, ratio of the concentration to odor thresholds) based on odor thresholds in water were calculated for the entire set of aroma compounds in both varieties. It was shown that due to their high OAVs, the fruity-smelling esters ethyl 2-methylpropanoate, ethyl butanoate, (S)-ethyl 2-methylbutanoate, and 3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone (wine lactone), the grassy smelling (Z)-hex-3-enal, and the citrus-like decanal were the most potent odorants in both juices. The weaker fruity note in the Navel oranges was clearly correlated with significantly lower OAVs of all fruity-smelling esters but a higher OAV of (Z)-3-hexenal compared to Valencia late. Model solutions simulating the odor of both orange varieties confirmed the findings of the quantitation studies.

Beverages↗
PubMedDate not supplied

[Oral sugar solutions in pain therapy of neonates and premature infants].

OBJECTIVES: We review the efficacy of oral sugar solutions for treating procedural pain in neonates and address the following questions: Do newborns need analgesic therapy for procedural pain during blood sampling? How do sugars influence pain-reactions of neonates? What is the efficacy of sugar solutions in clinical practice? METHODS: We searched for relevant articles in the PubMed database from 1990 to September 2000. RESULTS: Treatment of procedural pain in newborns is desirable because they are more sensitive to pain than adults, they show marked pain reactions during blood sampling and repeated acute pain in the newborn period results in longterm behavioural changes. Oral sugar solutions have been studied for treatment of procedural pain in neonates. Their initial effect is the result of orotactile stimulation by the intraoral fluid. The orogustatory stimulation by the sweet taste prolongs the effect for up to 10 minutes through endorphin release. In randomized-controlled trials oral sugar solutions (2 ml of 25% sucrose or 30% glucose) reduced pain reactions and crying and attenuated the heart rate increase after capillary and venous blood sampling in term and preterm neonates. They are more effective than traditional calming strategies, like cuddling by parents, use of a pacifier, or breast feeding. Yet, sugar solutions provide no adequate analgesia for more severe pain, e.g. during circumcision. CONCLUSIONS: Sugar solutions effectively relieve procedural pain during blood sampling in neonates. Additional studies are needed to determine the minimal effective dose and the efficacy and side effects of repeated sugar doses in the same patient.

Analgesia↗
PubMedDate not supplied

Recognition of the bouquet of Chinese spirits by artificial neural network analysis.

Forty-six samples of Chinese spirits, whose bouquets were determined by sensory evaluations, and 17 compounds characteristic of the flavors determined by gas chromatography/gas chromatography-mass spectrometry (GC/GC-MS), were subjected to neural network analysis and their corresponding factor scores developed. To make the bouquet recognition more efficient, an improved artificial back-propagation neural network (BPNN) was applied. In each kind of data, the BPNN was trained repeatedly until the error rate was less than the predetermined threshold error; then the trained network was applied to the test set that was not involved in the training process to establish the validity of the network, and a correct prediction rate of 100% was obtained. The BPNN provided a correlation between the data offered from sensory evaluations and the data of chemical compositions determined by instrumental analysis. The BPNN approach is feasible regardless of whether the crude data or the factor scores are used; however, recognition results were better with the latter than with the former. In a comparison of all the results obtained by BPNN, cluster analysis, and discriminant analysis, the method of artificial neural network analysis appeared to be the optimal technique for recognizing the bouquet of Chinese spirits.

Alcoholic Beverages↗
PubMed1983

Surface and intramedullary potentials evoked by stimulation of the glossopharyngeal nerve in frogs.

The bulbar potentials evoked by afferent volleys in the bullfrog glossopharyngeal nerve and in its 2 distal branches were studied. Following supramaximal electric stimulation of the peripheral nerve, the potential consisting of 2 triphasic deflections (S1 and S2) of presynaptic origin and 4 postsynaptic negative waves, N1, N2, N3 and N4, having the peak latency of 5, 8, 30 and 80 ms, respectively, was obtained along the nucleus fasciculus solitarius. By lowering the stimulus intensity to the threshold for exciting mechanosensitive fibers, only S1 followed by N1, N3 and N4 was produced, whereas, at higher intensities, S2 which accompanied by N2 became apparent. N1 and N2 waves were distributed over the bulbar dorsal surface with the maximal amplitude at 1-2 mm rostral to the obex and 0.5-1 mm lateral from the midline, the negativity being found maximal at the depth 0.5-1 mm from the surface. The surface-recorded N2 potential evoked by stimulation of the medial branch distributed caudal to that produced by stimulation of the lateral branch. Of intramedullary-recorded 4 negative waves, only N1 caused by volleys in the lateral branch distributed deeper layer than the one evoked by those in the other branch.

Afferent Pathways↗
PubMed2006

Genetic variance contributes to ingestive processes: a survey of eleven inbred mouse strains for fat (Intralipid) intake.

Genetic variation across inbred and outbred mouse strains have been observed for intake of sweet solutions, salts, bitter tastants and a high-fat diet. Our laboratory recently reported marked strain differences in the amounts and/or percentages of kilocalories of sucrose consumed among 11 inbred and one outbred mouse strains exposed to a wide range of nine sucrose concentrations (0.0001-5%) in two-bottle 24-h preference tests. To assess whether differences in fat intake were similarly associated with genetic variation, the present study examined intake of chow, water and an emulsified fat source (Intralipid) across nine different concentrations (0.00001-5%) in the same 11 inbred and 1 outbred mouse strains using two-bottle 24-h preference tests, which controlled for Intralipid concentration presentation effects, Intralipid and water bottle positions, and measurement of kilocalorie intake consumed as Intralipid or chow. Strains displayed differential increases in Intralipid intake relative to corresponding water with significant effects observed at the seven (BALB/cJ: 0.001% threshold sensitivity), four (AKR/J, C57BL/6J, DBA/2J, SWR/J: 0.5% threshold sensitivity), three (CD-1, C57BL/10J, SJL/J: 1% threshold sensitivity) and two (A/J, CBA/J, C3H/HeJ, 129P3/J: 2% threshold sensitivity) highest concentrations. In assessing the percentage of kilocalories consumed as Intralipid, SWR/J mice consumed significantly more at the three highest concentrations to a greater degree than BALB/cJ, C57BL/6J, CD-1, C3H/HeJ, DBA/J and 129P3/J strains which in turn consumed more than A/J, AKR/J, CBA/J, C57BL/10J and SJL/J mice. Relatively strong (h2 = 0.73-0.79) heritability estimates were obtained for weight-adjusted Intralipid intake at those concentrations (0.001-1%) that displayed the largest strain-specific effects in sensitivity to Intralipid. The identification of strains with diverging abilities to regulate kilocalorie intake when presented with high Intralipid concentrations may lead to the successful mapping of genes related to hedonics and obesity.

Animals↗
PubMed1999

Quantification and sensory studies of character impact odorants of different soybean lecithins.

Fifty-four potent odorants in standardized, hydrolyzed, and deoiled and hydrolyzed soybean lecithins were quantified by high-resolution gas chromatography/mass spectrometry (HRGC/MS). The characterization of their aroma impact was performed by calculation of nasal (n) and retronasal (r) odor activity values (OAVs). For this, the nasal and retronasal recognition thresholds of 18 odor-active compounds were determined in vegetable oil. The following compounds showed the highest nOAVs: 2,3-diethyl-5-methylpyrazine, methylpropanal, acetic acid, pentanoic acid, 2-ethyl-3,5-dimethylpyrazine, pentylpyridine, (Z)-1,5-octadien-3-one, 2-methylbutanal, and beta-damascenone. In addition to the compounds above, 1-octen-3-one, 1-nonen-3-one, and 3-methyl-2,4-nonandione showed potent rOAVs. The results of quantification and OAV calculation were confirmed by a model mixture of 25 impact odorants, which yielded a highly similar sensory profile to that of the original soybean lecithin. The sensory importance of pyrazines and free acids increased through enzymatic hydrolysis and decreased by the process of deoiling. The impact of unsaturated ketones on the lecithin aroma was not changed by either process.

Gas Chromatography-Mass Spectrometry↗
PubMed2004

Images of desire: food-craving activation during fMRI.

Food craving (defined as an intense desire to eat a specific food) is of interest because it is extremely common and because it influences obesity or nutritional status. It has also been suggested that food craving may be the evolutionary source for cravings of all kinds including cravings for drugs and alcohol. Yet, little is known about the functional neuroanatomy of food craving. We report here the first functional magnetic resonance imaging (fMRI) study to explicitly examine food craving. A two-part technique was used to produce the food cravings. Threshold was reduced through a diet manipulation (monotonous diet) and cravings were triggered during blood oxygenation level-dependent (BOLD) fMRI sessions by having subjects imagine the sensory properties of favorite foods (a cue-induction technique). Subjects were also asked to imagine the monotonous diet (which they did not crave). Diet condition had an activating effect on both behavioral (reports of craving) and fMRI measures. Craving-related changes in fMRI signal were identified in the hippocampus, insula, and caudate, three areas reported to be involved in drug craving. Thus, this work supports the common substrate hypothesis for food and drug cravings.

Adult↗