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Frank, S.* ; Linder, K.* ; Fritsche, L.* ; Hege, M.A.* ; Kullmann, S. ; Krzeminski, A.* ; Fritsche, A. ; Schieberle, P.* ; Somoza, V.* ; Hinrichs, J.* ; Veit, R.* ; Preissl, H.

Olive oil aroma extract modulates cerebral blood flow in gustatory brain areas in humans.

Am. J. Clin. Nutr. 98, 1360-1366 (2013)
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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.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Glucose-tolerance Test ; Food-intake ; Neural Responses ; Taster Status ; Fat Texture ; Weight-loss ; Perception ; Flavor ; Reward ; Fmri
Sprache englisch
Veröffentlichungsjahr 2013
HGF-Berichtsjahr 2013
ISSN (print) / ISBN 0002-9165
e-ISSN 1938-3207
Zeitschrift American Journal of Clinical Nutrition
Quellenangaben Band: 98, Heft: 5, Seiten: 1360-1366 Artikelnummer: , Supplement: ,
Verlag American Society for Nutrition
Begutachtungsstatus Peer reviewed
Institut(e) Institute of Diabetes Research and Metabolic Diseases (IDM)
POF Topic(s) 90000 - German Center for Diabetes Research
Forschungsfeld(er) Helmholtz Diabetes Center
PSP-Element(e) G-502400-001
DOI 10.3945/ajcn.113.062679
WOS ID WOS:000326059000026
Erfassungsdatum 2013-11-21
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