کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
940612 | 924893 | 2011 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Near-infrared spectroscopic study on the effects of chewing on short-term memory
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Using near-infrared spectroscopy, we examined whether chewing gum improves performance in a short-term memory task – immediate recall of random eight-digit numbers – by assessing cerebral hemodynamic response in the prefrontal cortex. We found that the oxyhemoglobin concentration during and after chewing gum was higher than that before chewing; further, the concentration increased during the task, and this increase was reduced with chewing, although non-significantly. Chewing did not improve task performance. Therefore, chewing-induced hemodynamic responses were unrelated to the performance in short-term memory tasks.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Appetite - Volume 57, Issue 3, December 2011, Pages 749–752
Journal: Appetite - Volume 57, Issue 3, December 2011, Pages 749–752
نویسندگان
Mayumi Wada, Yoko Hoshi, Yoshinobu Iguchi, Ikuhiro Kida,