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Published on: August 12, 2015
Flavour modulates the antidipsogenic effect of substance P
Abstract:
Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.
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