Functional Organization Of Chemical Senses

"The findings that CO2 reduces the perception of natural and artificial sweetener with a stronger reduction of sucrose processing and the ability to differentiate between the different types of sweeteners are intriguing and provocative. Tricking the brain about the type of sweet could be advantageous to weight loss becauseit facilitates the consumption of low-calorie drinks because their taste is perceived as pleasant as the sugary, calorieladen drink. However, there is a downside; the altered energy homeostasis and balance induced by the reduced sweetness perception might stimulate sugar consumption. The latter interpretation might better explain the prevalence of eating disorders, metabolic diseases, and obesity among diet soda drinkers." CATIA Sternini, In Search of a Role for Carbonation: Is This a Good or Bad Taste? Gastroenterology,2013 Sep;145(3):500-3

Autorentext

Elena Cantone after classical studies, took a degree in Medicine and Surgery, a specialization in Otorhinolaryngology and PhD in Molecular Pathology and Pathophysiology at University of Naples "Federico II". Author of numerous publications in international journals, her field of interest is the rhinology and the study of chemical senses.