Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans
Frank S, Linder K, Fritsche L, Hege MA, Kullmann S, Krzeminski A, Fritsche A, Schieberle P, Somoza V, Hinrichs J, Hinrichs J, Veit R, Preissl H
The American journal of clinical nutrition · 8 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- Comida provista por los investigadores
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2013-09-12 · Am J Clin Nutr · vol. 98 · número 5 · págs. 1360–1366
- Editorial
- Elsevier BV
- Citado
- 14 citas · más que el 72% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 58 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Regulation of Appetite and Obesity · Biochemical Analysis and Sensing Techniques · Olfactory and Sensory Function Studies
- Palabras clave
- cerebral blood flow, frontal operculum, anterior insula, hypothalamus, low-fat yogurt, hunger, glucose metabolism, taste cortex
- MeSH
- hypothalamus, cerebral cortex, frontal lobe, parietal lobe, humans, plant oils, plant extracts, magnetic resonance imaging, body mass index, single-blind method, hunger, taste, homeostasis, cerebrovascular circulation, yogurt, adult, male, olive oil, odorants
12 autores
- Sabine Frank🇩🇪University of Hohenheim; German Center for Diabetes Research; University of Tübingen
- Katarzyna Linder🇩🇪University of Tübingen
- Louise Fritsche🇩🇪Universitätsklinikum Tübingen; University of Tübingen
- Maike A. Hege🇩🇪University of Tübingen
- Stephanie Kullmann🇩🇪German Center for Diabetes Research
- Alina Krzeminski🇩🇪University of Hohenheim
- Andreas Fritsche🇩🇪Leibniz-Institute for Food Systems Biology at the Technical University of Munich
- Peter Schieberle🇦🇹University of Vienna
- Veronika Somoza
- Jörg Hinrichs
- Ralf Veit
- Hubert T. Preissl
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
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).
Objective
The aim of this study was to investigate the long-lasting effect of fat-free flavor-active compounds of olive oil on the brain and whether those aroma components can trigger fat-associated brain responses in homeostatic and gustatory regions.
Design
Eleven healthy male subjects participated in a functional magnetic resonance imaging study. On 2 measurement days, subjects consumed single-blinded a plain low-fat yogurt or low-fat yogurt mixed with a fat-free aroma extract of olive oil. Resting CBF was measured before and 30 and 120 min after yogurt intake. Hunger was rated before each measurement. Blood samples were collected at 6 time points.
Results
The extract-containing yogurt elicited higher CBF in the frontal operculum 30 and 120 min after a meal. Furthermore, the activity change in the anterior insula after 30 min correlated positively with the glucose change in the extract condition only. No effects were observed in the hypothalamus.
Conclusions
The anterior insula and the frontal operculum are regarded as the primary taste cortex. Modulation of the frontal operculum by the yogurt containing the olive oil extract suggests that it might be possible to simulate fat-triggered sensations in the brain on the gustatory level, possibly by ingredients the body implicitly associates with fat. This trial was registered at clinicaltrials.gov as NCT01716286.
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