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Related Concept Videos

Olfactory Receptors: Location and Structure01:03

Olfactory Receptors: Location and Structure

The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Olfaction01:25

Olfaction

The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
The olfactory receptors are embedded in the cilia of the...
T Cell Types and Functions01:24

T Cell Types and Functions

When T cells with CD4 markers are activated, they give rise to two types of effector cells: helper T cells and regulatory T cells. Meanwhile, T cells with CD8 markers differentiate into effector cytotoxic T cells. The differentiation of CD4 T cells into helper T cell subsets, such as Th1, Th2, and Th17 cells, is dependent on the antigen type, antigen-presenting cell, and regulatory cytokines.
Th1 cells stimulate dendritic cells to express necessary co-stimulatory molecules on their surfaces for...

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Preliminary Study on Acupuncture Combined with Grain-sized Moxibustion for Treating Rheumatoid Arthritis with Finger Joint Pain
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Gustatory and olfactory function in rheumatoid arthritis.

S Steinbach1, F Proft, H Schulze-Koops

  • 1Department of Otorhinolaryngology, Philipps-University Marburg, Munich, Germany. silkesteinbach@hotmail.com

Scandinavian Journal of Rheumatology
|November 17, 2010
PubMed
Summary
This summary is machine-generated.

Patients with rheumatoid arthritis (RA) frequently experience diminished taste and smell, a condition known as hypogeusia or hyposmia. This sensory decline is common in RA and impacts quality of life.

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Area of Science:

  • Rheumatology
  • Otorhinolaryngology
  • Sensory Science

Background:

  • Rheumatoid arthritis (RA) is a chronic autoimmune disease affecting joints.
  • Chemosensory dysfunction, including taste and smell impairment, is increasingly recognized in chronic inflammatory conditions.

Purpose of the Study:

  • To compare gustatory and olfactory functions in RA patients versus healthy controls.
  • To investigate the relationship between RA disease activity (DAS28) and chemosensory capacity.
  • To assess the impact of anti-inflammatory medications on taste and smell.

Main Methods:

  • Standardized gustatory and olfactory function assessments in RA patients.
  • Evaluation of RA disease activity, laboratory markers, and comorbidities.
  • Quality of life and disease impact questionnaires administered to patients.

Main Results:

  • RA patients exhibited significantly reduced taste (p < 0.001) and olfactory (p < 0.05) scores compared to controls.
  • Hypogeusia and hyposmia were prevalent in RA patients, irrespective of disease activity or medication use (DMARDs, TNF inhibitors).
  • No correlation found between chemosensory decline and disease duration, activity, or specific treatments.

Conclusions:

  • RA patients demonstrate a significant decline in olfactory and gustatory functions.
  • This sensory deficit is a frequent clinical manifestation in RA, independent of disease activity.
  • Impaired taste and smell can substantially affect the quality of life for RA patients.