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) | Request a copy

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