Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance.
Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance.
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日本酱油的嗅觉刺激可提高上肢性能。
DOI：
10.1155/2019/2748721
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发表时间：
2019
影响因子：
1.5
通讯作者：
and Kaba H
中科院分区：
文献类型：
--
作者：
Yano Y;Murata Y;Taniguchi M;Okutani F;Yamaguchi M;and Kaba H
背景我们观察到烹饪过程中身体反应的变化，这是职业治疗中使用的治疗方式之一。烹饪过程中对食物相关气味的感知可能通过激活食欲动机对人类活动产生行为影响。目的我们研究调味料中所含的气味成分是否可以促进人体运动系统以及这种影响的特异性。方法受试者为 72 名健康成年人，随机分配到水暴露组、苯乙醇（PEA，令人愉悦的玫瑰气味）暴露组和日本酱油（小口酱油）暴露组（n = 24）每个）。受试者坐着时，用鼻子嗅三个不同的装有 5 毫升水、PEA 或日本酱油的试管 20 秒，刺激嗅觉。在嗅之前和之后立即进行改良的功能达到测试（mFRT），该测试模拟日常生活中所需的功能活动并评估坐姿平衡的可靠测量。结果嗅酱油增加了受试者的 mFRT 分数。这种促进效应是气味特异性的，当向受试者提供水或 PEA 时，这种促进效应不存在。结论烹饪干预旨在提高工具处理技能，例如使用刀和筷子。结果表明，利用调味料气味进行治疗干预可有效改善受试者的身体机能。
BackgroundWe have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food‐related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation.ObjectivesWe investigated whether odor components contained in seasonings could facilitate the human motor system and the specificity of this effect.MethodsThe subjects were 72 healthy adults, randomly assigned to a water exposure group, a phenylethyl alcohol (PEA, pleasant rose‐like odor) exposure group, and a Japanese soy sauce (Koikuchi Shoyu) exposure group (n= 24 each). The subjects’ olfactory sense was stimulated by their sniffing of three different test tubes containing 5 ml of water, PEA, or Japanese soy sauce for 20 sec while they were seated. The modified Functional Reach Test (mFRT), which mimics a functional activity that is required in daily living and assesses a reliable measure of sitting balance, was performed prior to and immediately after the sniffing.ResultsSniffing the soy sauce increased the subjects’ mFRT scores. This facilitation effect was odorant‐specific and was absent when the subjects were presented with water or PEA.ConclusionsCooking interventions are aimed at improving tool‐handling skills such as using knives and chopsticks. The results indicate that treatment interventions using odors of seasonings would be effective for improving subjects’ physical functions.