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Brain imaging technologies provide critical insights into both the structure and function of the human brain, enabling medical professionals and researchers to diagnose, study, and treat neurological disorders or psychiatric disorders more effectively.
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The limbic system, often called the "emotional brain," is a complex set of structures located deep within the brain. The intricate network of the limbic system supports a wide range of psychological functions, from emotional regulation to memory formation and sensory processing. This functional brain region encompasses specific parts of the diencephalon and the cerebrum, integrating the higher mental functions of the cerebral cortex with the primitive emotional responses of the deep brain...
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Updated: Jan 13, 2026

Functional Near Infrared Spectroscopy of the Sensory and Motor Brain Regions with Simultaneous Kinematic and EMG Monitoring During Motor Tasks
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Nivel de procesamiento de la carne modula la conectividad de la red cerebral funcional durante la evaluación visual

Manyoel Lim1, Yun-Sang Choi1

  • 1Food Processing Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-Ro, Wanju-Gun, 55365 Republic of Korea.

Food science and biotechnology
|January 12, 2026
PubMed
Resumen

El cerebro humano procesa los alimentos naturales de manera diferente a los alimentos procesados. Las imágenes de carne natural activan más las áreas sensoriales y de valor, mientras que la carne procesada involucra las redes de evaluación interna.

Palabras clave:
Red cerebralElectroencefalografíaConectividad funcionalProcesamiento de la carnePercepción visual de alimentos

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Área de la Ciencia:

  • Neurociencia
  • Ciencia de los alimentos
  • Ciencia cognitiva

Sus antecedentes:

  • El cerebro interpreta rápidamente las señales visuales de los alimentos para la toma de decisiones.
  • La comprensión de las respuestas neuronales a los alimentos naturales frente a los procesados no está clara.

Objetivo del estudio:

  • Examinar cómo el procesamiento de la carne afecta las interacciones de la red cerebral durante la evaluación visual utilizando electroencefalografía (EEG).

Principales métodos:

  • Se utilizó electroencefalografía (EEG) para registrar la actividad cerebral.
  • Análisis de la conectividad funcional entre redes cerebrales a gran escala.

Principales resultados:

  • Las imágenes de carne no procesada mostraron una mayor activación en las áreas de procesamiento visual y basado en el valor.
  • Las imágenes de carne procesada aumentaron la conectividad en las redes visual, de saliencia y del modo por defecto.
  • Las imágenes de carne no procesada involucraron redes más amplias, incluidos los sistemas de atención y límbico.

Conclusiones:

  • La naturalidad de los alimentos modula significativamente la dinámica de la red cerebral durante la evaluación visual.
  • Esto proporciona un marco neurocognitivo para comprender la percepción y valoración de los alimentos influenciadas por el procesamiento.