Effect of Hemerocallis essence aroma on brain activity and sleep processes via scalp electroencephalogram

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Qinfei Ke, Jiaqi Yang, Jiancai Zhu, Qingran Meng, Yunchong Zhang, Yihao Guo, Yunwei Niu, Qinglei Liu, Xin Huang, Xingran Kou
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引用次数: 0

Abstract

Sleep disorders are widespread. Inhaled aromatherapy has shown advantages over medication in treating insomnia. Daylily (Hemerocallis fulva) has been found to positively affect sleep either by ingestion or inhalation, but there is a lack of research on the sleep aid effect of its inhalation route. At present, the floral scent characteristics of daylily are not obvious, and the extraction rate of essential oil is low. Based on the above problems, this study developed daylily essence which replicates the natural aroma of plants and investigated the effect of inhaling daylily essence aroma on sleep activity by using Pittsburgh Sleep Quality Index (PSQI) and electroencephalogram (EEG). According to PSQI results, inhaling the aroma of daylily essence improved participants' subjective sleep quality. The difference between men and women was statistically significant (p < .05). The slow-wave sleep activity of EEG in the experimental group was significantly stronger than that in the control group (p < .01). In addition, the frontal and central regions were more responsive to aroma stimuli (p < .05). The results of this study show that the aroma of daylily can promote the subjective and objective sleep quality of healthy college students, and the use of fragrance intervention is a potential scheme to improve sleep quality and insomnia.

Abstract Image

通过头皮脑电图观察 Hemerocallis 香精对大脑活动和睡眠过程的影响
睡眠障碍很普遍。在治疗失眠方面,吸入芳香疗法比药物疗法更具优势。研究发现,萱草(Hemerocallis fulva)通过摄入或吸入都能对睡眠产生积极影响,但对其吸入途径的助眠效果缺乏研究。目前,萱草的花香特征不明显,精油提取率低。基于上述问题,本研究开发了复制植物天然香气的萱草香精,并利用匹兹堡睡眠质量指数(PSQI)和脑电图(EEG)研究了吸入萱草香精香气对睡眠活动的影响。PSQI结果显示,吸入萱草香精能改善参与者的主观睡眠质量。男女之间的差异具有统计学意义(p < .05)。实验组的脑电图慢波睡眠活动明显强于对照组(p < .01)。此外,实验组的额叶和中枢区域对香气刺激的反应更强烈(p <.05)。本研究结果表明,萱草香气能促进健康大学生的主观和客观睡眠质量,使用香气干预是改善睡眠质量和失眠的潜在方案。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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