肉的加工水平在视觉评估期间调节功能性大脑网络连接.
1Food Processing Research Group, Korea Food Research Institute, 245, Nongsaengmyeong-Ro, Wanju-Gun, 55365 Republic of Korea.
Food science and biotechnology
|January 12, 2026
概括
人类的大脑处理天然食物与加工食品不同. 自然肉的图像更多地激活了感官和价值区域,而加工肉则参与了内部评估网络.
科学领域:
- 神经科学是一个神经科学.
- 食品科学 食品科学 食品科学
- 认知科学 认知科学
背景情况:
- 大脑快速解释视觉食物线索进行决策.
- 了解神经对天然与加工食品的反应是不清楚的.
研究的目的:
- 为了检查肉类加工如何影响脑网络相互作用在视觉评估使用脑电图 (EEG).
主要方法:
- 使用脑电图 (EEG) 来记录大脑活动.
- 分析大规模大脑网络之间的功能连接.
主要成果:
- 未经加工的肉类图像在视觉和基于价值的加工领域显示出更强的激活.
- 经过加工的肉类图像在视觉,突出和默认模式网络中增加了连接.
- 未经加工的肉类图像参与了包括注意力和边缘系统在内的更广泛的网络.
结论:
- 食物的自然性在视觉评估期间显著调节大脑网络动态.
- 这提供了一个神经认知框架,以了解食品的感知和估值受到加工的影响.
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