Mexico City – It is well known that a good meal can stimulate the release of dopamine, a well-being hormone, and now a human study of Max Planck Institute for Examination of metabolism, in Germany, suggests that the release of dopamine in the brain occurs at two different times: the moment when swallow food and after reaching the stomach.
The author, Mark Tittheimer, head of the translation group for neurosurgery at the Institute, commented:
With the help of the new technique of Positron emission tomography (PET), which we developed, we could not only find the two peaks of dopamine release, but we also managed to identify the specific brain regions that were related to these editions. While the first release occurred in the brain regions associated with reward and sensory perception, the release post-dose included additional regions associated with superior cognitive functions "
In the study, published in the journal Cell metabolism, 12 healthy volunteers received a tasty shake or a distasteful solution while the data was recorded through PET. Interestingly, the desire or desire for shaking is proportionally related to the amount of dopamine released in certain areas of the brain during the first tasting. But the greater the desire, the smaller the dopamine input.
On the one hand, the release of dopamine reflects our subjective desire to consume food. On the other hand, our desire appears to suppress the release of dopamine caused by the intestines, "claims Haiko Bakes, leader of the group Multimodal Imaging of Cerebral Metabolism at the Institute and co-author of the study, along with Sharmili Edwin Tanarajah.
Suppression of bowel-induced exacerbation can lead to an overproduction of highly desired foods.
We continue to eat until enough dopamine is released, "said Backes,
He added that this hypothesis is not yet proven in the subsequent studies. Previous experiments showed the release of dopamine induced by the intestine in rodents, but this is the first time to show in humans, according to the authors of the work.
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