Exposure to a sensory functional ingredient in the pig model modulates the blood-oxygen-level dependent brain responses to food odor and acute stress during pharmacological MRI in the frontostriatal and limbic circuits

INTRODUCTION: In the present study, we examined the effects of a supplementation with a sensory functional ingredient (FI, D16729, Phodé, France) containing vanillin, furaneol, diacetyl and a mixture of aromatic fatty acids on the behavioural and brain responses of juvenile pigs to acute stress. MET...

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Detalles Bibliográficos
Autores principales: Briard, Emmanuelle, Serrand, Yann, Dahirel, Patrice, Janvier, Régis, Noirot, Virginie, Etienne, Pierre, Coquery, Nicolas, Eliat, Pierre-Antoine, Val-Laillet, David
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012862/
https://www.ncbi.nlm.nih.gov/pubmed/36925960
http://dx.doi.org/10.3389/fnut.2023.1123162

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10012862/
https://www.ncbi.nlm.nih.gov/pubmed/36925960
http://dx.doi.org/10.3389/fnut.2023.1123162

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