Olfactory and gustatory dysfunction, including anosmia, parosmia, ageusia, and dysgeusia, are common long-term symptoms of coronavirus disease 2019 (COVID-19) infection. These symptoms can have a severe impact on quality of life of a patient, including psychological well-being. Stellate ganglion block (SGB) has recently been explored as a potential therapeutic intervention for these symptoms. In this case series, we present six patients with long-term COVID-19 symptoms and we detail how their symptoms evolved after an SGB. All SGB were performed under ultrasound guidance by the same physician. Patients had a right SGB during the initial visit, followed by a left SGB at a subsequent visit. All but one patient reported improvements in olfaction and gustation after the SGB. Our findings suggest that SGB may be a promising therapeutic intervention for patients with olfactory and gustatory dysfunction related to long-term COVID-19 symptoms. Further research is needed to confirm these findings and to explore the optimal treatment protocol.
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http://dx.doi.org/10.7759/cureus.40929 | DOI Listing |
ACS Nano
January 2025
Shanghai Key Laboratory of Chemical Assessment and Sustainability, School of Chemical Science and Engineering, Tongji University, Siping Road 1239, Shanghai 200092, China.
The synthesis of covalent organic frameworks (COFs) with excellent luminescent properties and their effective application in the field of bionic sensing remain a formidable challenge. Herein, a series of COFs with different numbers of hydroxyl groups are successfully synthesized, and the number of hydroxyl groups on the benzene-1,3,5-tricarbaldehyde (BTA) linker influences the properties of the final COFs. The COF (HHBTA-OH) prepared with hydrazine hydrate (HH) and BTA containing one hydroxyl group as the ligands exhibits the best fluorescent performance.
View Article and Find Full Text PDFCurr Biol
January 2025
Department of Translational Neuroscience, Wake Forest University School of Medicine, Winston-Salem, NC 27157, USA. Electronic address:
Flavor is the quintessential multisensory experience, combining gustatory, retronasal olfactory, and texture qualities to inform food perception and consumption behavior. However, the computations that govern multisensory integration of flavor components and their underlying neural mechanisms remain elusive. Here, we use rats as a model system to test the hypothesis that taste and smell components of flavor are integrated in a reliability-dependent manner to inform hedonic judgments and that this computation is performed by neurons in the primary taste cortex.
View Article and Find Full Text PDFJ Clin Med
January 2025
Children's Hospital, Taif Health Cluster, Taif 26514, Saudi Arabia.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is closely related to SARS-CoV and uses angiotensin-converting enzyme 2 as its cellular receptor. In early 2020, reports emerged linking CoV disease 2019 (COVID-19) to olfactory and gustatory disturbances. These disturbances could be attributed to virus-induced damage to olfactory neurons or immune responses, thereby affecting sensory functions.
View Article and Find Full Text PDFNutrients
December 2024
Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy.
Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy.
Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization's potential effect in modulating sourness perception in subjects with hyposmia.
Foods
January 2025
Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy.
Spices and aromatic herbs are important components of everyday nutrition in several countries and cultures, thanks to their capability to enhance the flavor of many dishes and convey significant emotional contributions by themselves. Indeed, spices as well as aromatic herbs are to be considered not only for their important values of antimicrobial agents or flavor enhancers everybody knows, but also, thanks to their olfactory and gustatory spectrum, as drivers to stimulate the consumers' memories and, in a stronger way, emotions. Considering these unique characteristics, spices and aromatic herbs have caught the attention of consumer scientists and experts in sensory analysis for their evaluation using semi-quantitative approaches, with interesting evidence.
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