Research Project
Grant-in-Aid for Young Scientists (B)
Olfactory and taste sensory information is generally recognized to be important in forming individual food preference. The maximal BGL was significantly decreased under both conditions with anosmic and NG-fed rats, respectively. The two-bottle preference test demonstrated that both low and high concentrations of glucose solutions were not preferred by the anosmic rats in comparison with normosmic rats. Olfactory and taste sensory inputs possibly contribute to glucose preference and digestion through modulatory effects on glucose kinetics.
All 2013 2012 2011
All Journal Article (6 results) (of which Peer Reviewed: 2 results) Presentation (9 results)
Sci Rep
Volume: 22;3 Pages: 1518-1518
Scientific reports
Volume: 22; 3 Issue: 1 Pages: 1518-1518
10.1038/srep01518
Obesity Facts
Volume: vol.5, suppl.1 Pages: 74-74
The Journal of Physiological Sciences
Volume: vol. 61, suppl.1
Obesity reviews
Volume: 12, suppl.1 Pages: 142-142
The 41th Society for Neuroscience abstract
Volume: 375.14