dc.creatorDaniel Osorio-Gómez
dc.creatorFederico Bermudez_Rattoni
dc.creatorKioko Guzmán-Ramos
dc.date2018
dc.date.accessioned2022-10-12T19:56:10Z
dc.date.available2022-10-12T19:56:10Z
dc.identifierhttp://hdl.handle.net/20.500.12222/82
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4125233
dc.descriptionRejection to novel tastes (neophobia) is an adaptive behavior that reduces the probability of ingestion of potentially harmful foods. When a taste becomes familiar and appetitive after repeated consumption the neophobia response is reduced by a learning mechanism, called attenuation of neophobia. Reluctance to ingest novel foods is observed in several organisms including humans (Rozin, 1976), suggesting that neophobia and its attenuation are well conserved behavioral traits, in which the organisms must recognize familiar tastes from potentially harmful ones. Recognition and selection of familiar foods that are appetitive depend on neurobiological learning processes. For many years, many research groups have been studying the brain structures that are involved in the acquisition, consolidation, and retrieval of gustatory memory information. In this chapter, we will present compelling information about brain structures, neurochemistry, and molecular mechanisms that are implicated in the neophobic response, its attenuation and the retrieval of taste recognition memory.
dc.formatapplication/pdf
dc.languageeng
dc.publisherWoodhead Publishing
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.sourceFood Neophobia: Behavioral and Biological Influences
dc.sourceISBN: 978-0-08-101931-3
dc.subjectinfo:eu-repo/classification/cti/3
dc.titleNeurobiology of neophobia and its attenuation
dc.typeinfo:eu-repo/semantics/bookPart
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.audiencestudents
dc.audienceresearchers


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