24 Mins
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الصحة والعلوم الشرق الأوسط
Source: الصحة والعلوم الشرق الأوسط
24 Minsالصحة والعلوم الشرق الأوسط
Source: الصحة والعلوم الشرق الأوسط
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Researchers at the University of California, San Francisco, have discovered a slow neural pathway that carries signals from the gut to the brain via dopamine, helping the brain link a food’s flavor to its nutritional value. In experiments with mice, glucose or a milkshake-like liquid reaching the stomach triggered sustained dopamine release, while stimulating the nerve fibers made the mice prefer calorie-free flavors. The researchers believe this mechanism explains how people can acquire a taste for bitter coffee and come to enjoy it over time, and could pave the way for treatments that modify food preferences.
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