Chewing-gum flavor affects measures of global complexity of multichannel EEG

Yagyu, T.; Wackermann, J.; Kinoshita, T.; Hirota, T.; Kochi, K.; Kondakor, I.; König, Thomas; Lehmann, D. (1997). Chewing-gum flavor affects measures of global complexity of multichannel EEG. Neuropsychobiology, 35(1), pp. 46-50. Karger 10.1159/000119329

Text 119329 - Published Version Restricted to registered users only Available under License Publisher holds Copyright. Download (1MB)

Global complexity of spontaneous brain electric activity was studied before and after chewing gum without flavor and with 2 different flavors. One-minute, 19-channel, eyes-closed electroencephalograms (EEG) were recorded from 20 healthy males before and after using 3 types of chewing gum: regular gum containing sugar and aromatic additives, gum containing 200 mg theanine (a constituent of Japanese green tea), and gum base (no sugar, no aromatic additives); each was chewed for 5 min in randomized sequence. Brain electric activity was assessed through Global Omega (Ω)-Complexity and Global Dimensional Complexity (GDC), quantitative measures of complexity of the trajectory of EEG map series in state space; their differences from pre-chewing data were compared across gum-chewing conditions. Friedman Anova (p < 0.043) showed that effects on Ω-Complexity differed significantly between conditions and differences were maximal between gum base and theanine gum. No differences were found using GDC. Global Omega-Complexity appears to be a sensitive measure for subtle, central effects of chewing gum with and without flavor.

Interest & Impact

Downloads

5 since deposited on 14 Aug 2014
0 in the past 12 months

Citations

5 Citations in Web of Science ®
6 Citations in Scopus

Search

in Google Scholar™

Services

Actions (login required)

Edit item

Actions (login required)

Edit item