Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans | Zendy

Sabine Frank | Zendy; Katarzyna Linder | Zendy; Louise Fritsche | Zendy; Maike A. Hege | Zendy; Stephanie Kullmann | Zendy; A Krzemiński | Zendy; Andreas Fritsche | Zendy; Peter Schieberle | Zendy; Veronika Somoza | Zendy; Jörg Hinrichs | Zendy; Ralf Veit | Zendy; Hubert Preißl | Zendy

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Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans

Author(s) -

Sabine Frank,

Katarzyna Linder,

Louise Fritsche,

Maike A. Hege,

Stephanie Kullmann,

A Krzemiński,

Andreas Fritsche,

Peter Schieberle,

Veronika Somoza,

Jörg Hinrichs,

Ralf Veit,

Hubert Preißl

Publication year - 2013

Publication title -

american journal of clinical nutrition

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 2.608

H-Index - 336

eISSN - 1938-3207

pISSN - 0002-9165

DOI - 10.3945/ajcn.113.062679

Subject(s) - meal , insula , taste , cerebral blood flow , endocrinology , medicine , hypothalamus , functional magnetic resonance imaging , aroma , food science , chemistry , biology , neuroscience

Low- and high-fat meals affect homeostatic and gustatory brain areas differentially. In a previous study, we showed that a high-fat meal decreased cerebral blood flow (CBF) in homeostatic brain areas (hypothalamus), whereas a low-fat meal increased CBF in gustatory regions (anterior insula).

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