Chewing-Gum Flavor Affects Measures of Global Complexity of Multichannel EEG
作者:
T. Yagyu,
J. Wackermann,
T. Kinoshita,
T. Hirota,
K. Kochi,
I. Kondakor,
T. Koenig,
D. Lehmann,
期刊:
Neuropsychobiology
(Karger Available online 1997)
卷期:
Volume 35,
issue 1
页码: 46-50
ISSN:0302-282X
年代: 1997
DOI:10.1159/000119329
出版商: S. Karger AG
关键词: Global Omega-Complexity;Global Dimensional Complexity;Brain electric field maps;Electroencephalography;Gum chewing;Taste;Smell;Brain functional state;State space trajectory;Theanine
数据来源: Karger
摘要:
Global complexity of spontaneous brain electric activity was studied before and after chewing gum without flavor and with 2 different flavors. One-minute, 19-channel, eyes-closed electroencephalograms (EEG) were recorded from 20 healthy males before and after using 3 types of chewing gum: regular gum containing sugar and aromatic additives, gum containing 200 mg theanine (a constituent of Japanese green tea), and gum base (no sugar, no aromatic additives); each was chewed for 5 min in randomized sequence. Brain electric activity was assessed through Global Omega (Ω)-Complexity and Global Dimensional Complexity (GDC), quantitative measures of complexity of the trajectory of EEG map series in state space; their differences from pre-chewing data were compared across gum-chewing conditions. Friedman Anova (p < 0.043) showed that effects on Ω-Complexity differed significantly between conditions and differences were maximal between gum base and theanine gum. No differences were found using GDC. Global Omega-Complexity appears to be a sensitive measure for subtle, central effects of chewing gum with and without flavo
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