Chapter

Introduction

GERARD P. SMITH

in Satiation: From Gut to Brain

Published in print January 1998 | ISBN: 9780195105155
Published online March 2012 | e-ISBN: 9780199848263 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780195105155.003.0001
Introduction

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The chapter identifies satiation as a negative feedback process of control during a meal and depends on peripheral and central mechanisms for the detection, transmission, processing, and integration of the chemical and mechanical stimuli of the ingested food. Sherrington (1947) emphasized that satiation is an example of the kind of active inhibitory process necessary for central neural integration and is stimulated by ingested food which inhibits eating. Numerous techniques used to analyse the negative feedback produced by ingested food reveals that satiation is elicited primarily by mechanical and chemical food stimuli acting on specific receptors in mucosa lining the mouth, esophagus, stomach, and upper small intestine, and involves spatial and mechanistic synergistic interactions.

Keywords: satiation; negative feedback; ingested food; techniques; mouth; esophagus; stomach; upper small intestine

Chapter.  2451 words. 

Subjects: Neuroscience

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