Co-stimulation with an olfactory stimulus increases arousal responses to trigeminal stimulation

Stuck, Boris A.; Baja, J.; Lenz, Franziska; Herr, Raphael M.; Heiser, Clemens

doi:10.1016/j.neuroscience.2011.01.009

Cited by 13 publications

(5 citation statements)

References 27 publications

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“…There is interaction and overlap between the trigeminal and olfactory systems, and loss of olfactory function reduces trigeminal function (Brand, ; Forde & Delahunty, ; Frasnelli, Schuster, & Hummel, ; Hummel, Iannilli, Frasnelli, Boyle, & Gerber, ; Jacquot, Monnin, & Brand, ; Smutzer et al, ; Stuck, Baja, Lenz, Herr, & Heiser, ). It can be challenging to study multimodal interactions involving the trigeminal sensation because it is difficult to isolate trigeminal activation from olfactory and gustatory stimulation, because many tastants and odorants also have irritating properties at higher concentrations (Gilmore & Green, ; Thomas‐Danguin et al, ).…”

Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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Section: Cross‐modal Flavor Interactions and Enhancementmentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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“…Smell sensitivity is changed throughout regular days due to circadian rhythm, which is the biological clock that controls sleep and wakefulness [ 19 ]. During sleep, it has been suggested that olfactory stimuli were associated with arousals, which is the physiological and psychological state of being awoken, in only CO 2 conditions [ 20 ]. People with a loss of smell sense could experience anxiety due to the diminishing alarm system controlled by the limbic system in the brain, which links the hypothalamus with the brainstem [ 21 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of the loss of smell on the sleep quality and fatigue level in COVID‑19 survivors

Alqahtani

Aldhahi

Alqahtani

et al. 2022

Eur Arch Otorhinolaryngol

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Purpose Patients with Coronavirus disease 2019 (COVID-19) are reported to have symptoms such as shortness of breath, dry cough, headache, fatigue, and diarrhea. Loss of smell is a symptom that some patients have suffered from due to inflammation of olfactory epithelium and neuroinvasion of COVID-19 resulting in damage to the olfactory nerves and olfactory bulb. Losing an important sense such as smell might have unfavorable consequences on the lives of COVID-19 survivors; however, these unfavorable consequences have not been sufficiently investigated. Methods This was a cross-sectional descriptive study, 81 COVID-19 survivors (51.85% male) answered the Pittsburgh Sleep Quality Index, Fatigue Severity Scale, and Patient Health Questionnaire. Results COVID-19 survivors who lost their smell were more likely to have poor sleep quality, high fatigue severity, and depression symptoms compared to others who did not lose their smell. Most COVID-19 survivors who lost their smell were women and had breathing difficulties. Conclusion Our knowledge of this relationship will assist in establishing more efficient treatment regimens that consider both psychological and physiological factors. Future research is needed to investigate the causality relationship between poor sleep quality, increased fatigue, and depression symptoms in COVID-19 survivors who experienced loss of the sense of smell.

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“…The greater the number and volume of MS lesions present, the greater the increase in latency. From MRI trials it is known that intranasal trigeminal stimulation and olfactory stimulation activate overlapping brain areas [23,24]. Different studies have suggested an interaction between these two chemosensory systems at the peripheral and central levels of olfaction [25,26].…”

Section: Discussionmentioning

confidence: 99%

MRI Study: Objective Olfactory Function and CNS Pathologies in Patients with Multiple Sclerosis

Holinski¹,

Schmidt²,

Dahlslett³

et al. 2014

Eur Neurol

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Background: Multiple sclerosis (MS) is a chronic disease characterized by CNS lesions causing physical and cognitive impairment. Using psychophysical testing, an olfactory disorder is diagnosed in 15-38.5% of patients with MS. Olfactometry permits objective testing of the sensory nerve function. Methods: The study looked at 20 patients with MS. Clinical, olfactory (chemosensory evoked potentials), and MRI data (volume of the bulbus olfactorius (BO), olfactory brain (OB), lesions in the CNS) were analyzed. Results: 25 percent of patients were hyposmic, exhibiting higher OB lesion volumes and smaller bulb volumes. H₂S and CO₂ latencies and the BO volume (inversely) correlated with the volume and number of MS lesions of the olfactory brain in all patients. Patients with a smaller olfactory bulb volume exhibited longer H₂S latencies (p = 0.025). Conclusion: A relationship between olfactory bulb volume, olfactory brain lesion load, and objective olfactory function testing in MS patients was investigated in all patients. Our data shows that brain damage characteristic of MS, including reduced bulb volume, causes an increase in chemosensory potential latencies and an olfactory function deficit.

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Co-stimulation with an olfactory stimulus increases arousal responses to trigeminal stimulation

Cited by 13 publications

References 27 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Impact of the loss of smell on the sleep quality and fatigue level in COVID‑19 survivors

MRI Study: Objective Olfactory Function and CNS Pathologies in Patients with Multiple Sclerosis

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