Study on the cerebral and systemic changes caused by chewing of the foods with different taste and odor

在这项研究中，我们检查了脑血流量，体循环和自主神经活动（心率和血压变异性分析）的变化，在咀嚼口香糖的各种味道和气味，以调查的影响，味道和气味的变化对这些值。结果表明，咀嚼有味道和气味的口香糖最能增加脑血流量，这表明摄入有味道的食物对激活脑循环等循环系统很重要。此外，我们还测定了咀嚼口香糖时唾液中皮质醇的分泌量，以探讨咀嚼不同味道和气味的口香糖的应激反应。结果是，具有甜味和柠檬气味的口香糖味道最好，咀嚼这种口香糖时，咀嚼时分泌的唾液量和唾液中皮质醇的浓度高于咀嚼其他五种口香糖时。这些结果表明，咀嚼口香糖的味道和气味，这是美味的受试者，导致更多的分泌皮质醇，抗应激激素。

In this study, we examined the changes in cerebral blood flow, systemic circulation, and autonomic nerve activity (heart rate and blood pressure variability analysis) during chewing of gum with various tastes and odors in order to investigate the effect of changes in taste and odor on these values. The result was that chewing of gum with taste and odor increased the cerebral blood flow most, suggesting that intake of foods with taste is important for activation of circulation system such as cerebral circulation. Furthermore, we measured the amount of secreted cortisol in saliva during chewing of gum in order to investigate the stress response to the chewing of gum with different tastes and odors. The results was that the gum with sweetness and lemon odor tasted best, and when chewing this gum, the amount of saliva secreted during chewing and the concentration of cortisol in saliva were higher than when chewing the other five gums. These results indicated that chewing of gum withtaste and odor, which was delicious for the subjects, causes more secretion of cortisol, an anti-stress hormone.