Taste is unique among the sensory systems in that, besides its recognition of quality, it is
innately associated with hedonic aspects of reward and aversion. This review of the …

Once the flavor of the ingested food (conditioned stimulus, CS) is associated with a
preferable (eg, good taste or nutritive satisfaction) or aversive (eg, malaise with displeasure) …

This study compares histological, neurochemical, behavioral, motor and cognitive
alterations as well as mortality of two models of Parkinson's disease in which 100μg 1 …

Oxidative stress has been reported to induce cognitive impairment in Parkinson′ s disease.
This paper aimed to determine the effect of quercetin, a substance possessing antioxidant …

Most of the research on cortical processing of taste has focused on either the primary
gustatory cortex (GC) or the orbitofrontal cortex (OFC). However, these are not the only …

The insular cortex (IC) is the primary gustatory cortex, and it is a critical structure for
encoding and retrieving the conditioned taste aversion (CTA) memory. In the CTA …

In recent years, our knowledge of the neurobiology of taste and smell has greatly increased;
by using several learning models, we now have a better understanding of the behavioral …

Taste memory has been a useful model for studying memory formation; using different
approaches ranging from lesion studies, analysis of receptor and neurotransmitter activity …

Conditioned taste aversion (CTA) is a well-established learning paradigm, whereby animals
associate tastes with subsequent visceral illness. The prelimbic cortex (PL) has been shown …

Recent findings have revealed the importance of orthonasal and retronasal olfaction in food
memory, especially in conditioned odor aversion (COA); however, little is known about the …