Objective: To describe a case of a 65-year-old woman with persistent olfactory hallucination and delusional self-reference, successfully treated by aripiprazole augmentation of antidepressant therapy.
Background: Olfactory reference syndrome is a nosologic entity, which has been assimilated to various Diagnostic and Statistical Manual of Mental Disorder-IV-text revision codified diseases and several pharmacologic treatments have been proposed without a constant clinical response.
Method: Psychiatric, neurologic, neuropsychologic, imaging, and electroencephalogram data are reported.
Results: The patient showed a significant improvement with aripiprazole.
Conclusions: We propose a pathophysiologic model of olfactory reference syndrome to explain the good response of our patient to aripiprazole. We hypothesize a disruption in the top-down regulation of the orbitofrontal cortex on the primary olfactory cortex and the olfactory bulb at the basis of the illness. Aripiprazole acting as a partial agonist of dopamine D2 receptors in the olfactory bulb compensates for the lack of modulation in this site, restoring the correct processing of olfactory information.
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http://dx.doi.org/10.1097/WNN.0b013e318185e6bd | DOI Listing |
Anal Chim Acta
February 2025
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, 255000, China. Electronic address:
Background: Food safety has attracted increasing attention in recent years. Harmful gases often produced during food storage have devastating effects on human health and ecosystems, and identifying and detecting them is essential. To date, many traditional methods have been used to monitor the freshness of food products.
View Article and Find Full Text PDFFoods
December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
View Article and Find Full Text PDFFoods
December 2024
Department of Chemical & Food Engineering, Universidad de los Andes, Cra. 1E No. 19a-40, Bogotá D.C. 111711, Colombia.
The intricate relationships between chemical compounds and sensory descriptors in distilled spirits have long intrigued distillers, sensory experts, and consumers alike. The importance and complexity of this relation affect the production, quality, and appreciation of spirits, and the success of a product. Because of that, profoundly investigating the different flavor and aroma combinations that the chemical compounds can give to a desired beverage takes an essential place in the industry.
View Article and Find Full Text PDFBMC Public Health
December 2024
College of Medicine, King Saud Bin Abdulaziz University for Health Sciences, Jeddah, Saudi Arabia.
Background: Post-COVID-19 syndrome refers to a variety of symptoms that affect different organs in the body and can persist 28 days following exposure to COVID-19. Previous studies have shown that COVID-19 affects not only elderly individuals but also young adults. However, the influence of post-COVID-19 syndrome on young adults has not been studied sufficiently.
View Article and Find Full Text PDFHeliyon
December 2024
Technology Center of China Tobacco Hunan Industrial Co., Ltd., Changsha, 410007, China.
This article proposes a novel approach for improving the efficiency of fragrance designing and the accuracy of automatic fragrance formula creation based on empirical fragrance formulas and graph traversal algorithms. By effectively extracting the composition information and further analyzing the combination of fragrance materials in 210 fragrance formulas, a relational network model was constructed in the form of a graph to illustrate the relationship between the ingredients used in the formulas. Additionally, a fragrance ingredients information database of 344 common ingredients was constructed and used as a reference for perfumers when setting algorithmic constraints based on their experience.
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