In our previous experiments on animals evidence was found that citrus fragrance can restore the stress-induced immunosuppression, suggesting that citrus fragrance may have an effect on restoring the homeostatic balance. Since a dysregulation of the neuroendocrine and immune function is thought to be associated with psychosomatic or psychiatric disorders an attempt was made to restore their mental health by stimulation of one of the sensory systems. Fragrance (citrus was our choice) which comforts through stimulation of the olfactory system was applied to depressive patients. It was given to 12 depressive subjects and the results indicated that the doses of antidepressants necessary for the treatment of depression could be markedly reduced. The treatment with citrus fragrance normalized neuroendocrine hormone levels and immune function and was rather more effective than antidepressants.
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http://dx.doi.org/10.1159/000096889 | DOI Listing |
Front Microbiol
January 2025
Chongqing Sweet Pet Products Co., Ltd., Chongqing, China.
Ensuring companion animal welfare is a top priority for the pet industry and owners alike. The health of the pets can be directly and effectively improved through diet. Chenpi includes beneficial ingredients with proven anti-inflammatory, antioxidant, and immunomodulatory properties.
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January 2025
College of Life Sciences, Linyi University, Linyi 276005, China. Electronic address:
Essential to the determination of the ultimate and flavor of jujube jam are various processing stages. Nevertheless, the alterations in metabolites and flavor chemistry throughout the processing of jujube jam are poorly comprehended. This research employed metabolomics, flavor analysis, and microbial indicators to examine the impact of distinct processing stages on the metabolites and flavor profile of jujube jam.
View Article and Find Full Text PDFFood Chem
December 2024
Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
The effect of ozone treatment on the sensory quality, aroma compounds, phytosterols, and phytosterol oxidation products (POP) in stored plant oils was studied. Cold-pressed flaxseed, cold-pressed rapeseed, and refined rapeseed oils were treated with ozone, air, and nitrogen, then subjected to accelerated storage at 60 °C for 6 days. The sensory evaluation revealed that ozone significantly influenced the sensory profile, with notable cucumber and green-grassy aromas.
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December 2024
Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. Electronic address:
Pichia kudriavzevii is an emerging non-Saccharomyces yeast recognized for its ability to enhance aroma quality in fermented foods, though the precise mechanisms underlying its effects remain poorly understood. This study delves into the influence of P. kudriavzevii BP15 on the formation of key aroma-active compounds (KAACs) and metabolic pathways during the fermentation of blood orange wine.
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November 2024
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Agricultural Products Processing Center, Henan Academy of Agricultural Sciences, Zhengzhou, China. Electronic address:
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