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相关概念视频

Taste Buds and Receptors01:20

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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,...
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Olfactory Receptors: Location and Structure01:03

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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...
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Synesthesia01:27

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Synesthesia is a remarkable condition where stimulation of one sensory or cognitive pathway leads to automatic, involuntary experiences in a second sensory or cognitive pathway. People with synesthesia experience a blending or crossing of their senses, such as sight and sound, leading to cross-modal sensations. In this condition, the stimulation of one sense, such as hearing a number or musical note, triggers an experience of another sense, like sensing a specific color, taste, or smell. People...
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The Physiology of Taste01:24

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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...
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Glaucoma is an eye condition characterized by increased intraocular pressure that damages the retina and optic nerve, leading to irreversible blindness if left untreated. The human eye has various components, including the cornea, iris, pupil, lens, and optic nerve. Aqueous humor is secreted by the epithelium of the ciliary body in the posterior chamber and flows through the trabecular meshwork and canal of Schlemm, maintaining normal intraocular pressure. The trabecular meshwork and the canal...
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相关实验视频

Updated: Jun 29, 2025

Author Spotlight: Advancements in Refractive Surgical Correction for Presbyopia and Exploring Postoperative Visual Acuity
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长老病真的存在吗?长老病真的存在吗? 一个更新的叙事审查.

Valentina Ponzo1, Mario Bo1,2, Enrica Favaro1

  • 1Department of Medical Sciences, University of Turin, Corso A. M. Dogliotti, 14, Turin, 10126, Italy.

Aging clinical and experimental research
|April 1, 2024
PubMed
概括

长寿症或与年龄相关的味觉障碍在老年人中很常见. 虽然它独立于疾病存在,但与其他因素相比,它对饮食选择的影响很小.

关键词:
衰老的衰老 衰老的衰老食物的选择 食物的选择食物偏好 食物偏好普雷斯比古西亚是一个古老的城市.味道的变化 味道的改变味蕾是一种味觉.

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科学领域:

  • 老年学是指老年学的学科.
  • 感官科学 感官科学
  • 营养科学 营养科学

背景情况:

  • 与年龄相关的味道变化 (TAs) 是多因素的.
  • 潜在的原因包括味蕾,唾液,中枢神经系统和口腔微生物群的结构变化.

研究的目的:

  • 批判性地评估presbygeusia作为自然衰老过程的存在.
  • 评估与年龄相关的味道变化的临床影响.

主要方法:

  • 进行了全面的文献审查.
  • 包括研究,以区分年龄影响与疾病相关的TA.

主要成果:

  • 长寿症在健康的老年人中很常见,这表明与年龄相关的变化.
  • 其他因素,如文化,心理和社会影响,影响饮食偏好,而不是TA.

结论:

  • 长老症是一种真实的现象,即使没有并发症或药物副作用,也会发生.
  • 长寿症对老年人饮食选择的影响可能很小.