功能性口香糖对持续注意力和情绪的即时和残余影响

IF 3.6 4区 医学 Q2 NEUROSCIENCES
Emily Haworth, Crystal F Haskell-Ramsay
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引用次数: 0

摘要

研究目的研究表明,咀嚼口香糖可以改善认知能力和情绪,其中持续注意力特别容易接受咀嚼口香糖的影响。口香糖也可能是添加功能成分的有效载体。红景天草本提取物和某些 B 族维生素曾被证明可以改善认知和主观状态,但迄今为止尚未对它们的综合效果进行过研究:本随机、安慰剂对照、双盲、平衡交叉研究比较了含有红景天和 B 维生素的功能性口香糖与口味匹配的普通口香糖和口味匹配的安慰剂的效果。36名健康的年轻参与者分别在基线、咀嚼过程中和咀嚼后1小时完成了注意力和情绪测量:结果表明:与安慰剂相比,咀嚼功能性口香糖和普通口香糖都能减少数字警觉任务中的失误,而不管是在咀嚼过程中还是咀嚼后进行测量。在口香糖中添加功能性成分没有任何益处:讨论:未来的咀嚼研究应考虑不同形式的安慰剂。讨论:未来的咀嚼研究应考虑不同形式的安慰剂,还应探讨咀嚼反应的性别差异以及咀嚼速度和强度的影响:试验注册:ClinicalTrials.gov identifier:NCT05544500.
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Immediate and residual effects of functional chewing gum on sustained attention and mood.

Objectives: Chewing gum has been shown to improve aspects of cognition and mood with sustained attention being particularly receptive to the effects of chewing. Chewing gum may also be a useful vehicle for administering functional ingredients. The herbal extract Rhodiola rosea and certain B-vitamins have previously been shown to improve aspects of cognition and subjective state, but their combined effects have not been studied to date.Methods: The current randomised, placebo-controlled, double-blind, balanced crossover study compared the effects of a functional gum containing Rhodiola rosea and B-vitamins to flavour-matched regular chewing gum and a flavour-matched placebo. Thirty-six healthy young participants completed measures of attention and mood at baseline, during chewing, and 1-h after chewing.Results: Chewing both functional and regular gum was shown to reduce errors on a digit vigilance task compared to placebo irrespective of whether measured during or after chewing. There were no benefits to adding functional ingredients to the gum.Discussion: Future chewing research should consider different formats of placebo. Sex differences in response to chewing and the impact of rate and intensity of chewing should also be explored.Trial registration: ClinicalTrials.gov identifier: NCT05544500.

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来源期刊
Nutritional Neuroscience
Nutritional Neuroscience 医学-神经科学
CiteScore
8.50
自引率
2.80%
发文量
236
审稿时长
>12 weeks
期刊介绍: Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.
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