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

T. Yagyu, J. Wackermann, T. Kinoshita, T. Hirota, K. Kochi, I. Kondákor, T. Koenig, D. Lehmann

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

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 R-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.

Original languageEnglish
Pages (from-to)46-50
Number of pages5
JournalNeuropsychobiology
Volume35
Issue number1
Publication statusPublished - Jan 1997

Fingerprint

Chewing Gum
Gingiva
Electroencephalography
Mastication
Brain
Tea

Keywords

  • Brain electric field maps
  • Brain functional state
  • Electroencephalography
  • Global dimensional complexity
  • Global omega-complexity
  • Gum chewing
  • Smell
  • state space trajectory
  • Taste
  • Theanine

ASJC Scopus subject areas

  • Psychiatry and Mental health
  • Neuroscience(all)
  • Psychology(all)

Cite this

Yagyu, T., Wackermann, J., Kinoshita, T., Hirota, T., Kochi, K., Kondákor, I., ... Lehmann, D. (1997). Chewing-gum flavor affects measures of global complexity of multichannel EEG. Neuropsychobiology, 35(1), 46-50.

Chewing-gum flavor affects measures of global complexity of multichannel EEG. / Yagyu, T.; Wackermann, J.; Kinoshita, T.; Hirota, T.; Kochi, K.; Kondákor, I.; Koenig, T.; Lehmann, D.

In: Neuropsychobiology, Vol. 35, No. 1, 01.1997, p. 46-50.

Research output: Contribution to journalArticle

Yagyu, T, Wackermann, J, Kinoshita, T, Hirota, T, Kochi, K, Kondákor, I, Koenig, T & Lehmann, D 1997, 'Chewing-gum flavor affects measures of global complexity of multichannel EEG', Neuropsychobiology, vol. 35, no. 1, pp. 46-50.
Yagyu T, Wackermann J, Kinoshita T, Hirota T, Kochi K, Kondákor I et al. Chewing-gum flavor affects measures of global complexity of multichannel EEG. Neuropsychobiology. 1997 Jan;35(1):46-50.
Yagyu, T. ; Wackermann, J. ; Kinoshita, T. ; Hirota, T. ; Kochi, K. ; Kondákor, I. ; Koenig, T. ; Lehmann, D. / Chewing-gum flavor affects measures of global complexity of multichannel EEG. In: Neuropsychobiology. 1997 ; Vol. 35, No. 1. pp. 46-50.
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