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The acute behavioral effects of guaraná
ARTICLE IN PRESS Abstracts / Appetite 47 (2006) 257–279
Individual differences in sensitivity to food stimuli: Relationship between cognitive biases and trait eating behavior. J. HARROLD,
M. FIELD, C. HALL, M. HEALY, N. WILLIAMS, M. LOWE, J.C.G. HALFORD. School of Psychology, University of Liverpool, Liverpool L69 7ZA, UK There is considerable evidence that motivational states, including hunger, are associated with biases in the cognitive processing of motivationally relevant stimuli. We investigated biases in attentional orienting and symbolic approach to food-related cues and examined the relationship between these measures and trait eating behaviour (as measured by the Power of Food Scale, PFS, and Dutch Eating Behaviour Questionnaire, DEBQ). Lean female participants were exposed to food-related and matched control pictures. To assess attentional bias, we used a visual probe (VP) task. To assess biases in symbolic approach, we used the stimulus–response compatibility (SRC) task. Scores on the external scale of the DEBQ were positively correlated with both measures of cognitive bias (VP and SRC). There were positive correlations that did not reach significance of SRC bias with ratings of hunger and with scores on the PFS subscale 2, which measures the influence of food related stimuli. These findings indicate that intake driven by food-related cues could be affected by individual differences in the reactivity of the approach system.
265
Pharmaton extract); a single dose of guarana´ compared with a matched dose of caffeine (9 mg); single doses of guarana´ and Panax ginseng (G115), and their combination. Cognitive performance and mood were assessed pre-dose and at different times up to 6 hours post-dose. Compared with placebo, administration of all doses of guarana´ improved task performance and mood throughout the day. Comparison of guarana´ with a matched dose of caffeine suggests some similar and some contrasting effects. Combining guarana´ with ginseng produced elements of each active component but provided little evidence of a synergistic effect. These studies provide the first demonstration of behavioural effects of guarana´ in humans. Comparison of the effects of guarana´ with a matched caffeine dose suggests that effects are unlikely to be attributable to caffeine content alone. No specific advantage was found for combining guarana´ with ginseng. doi:10.1016/j.appet.2006.07.028
doi:10.1016/j.appet.2006.07.027
Using flavour–flavour learning to increase children’s liking of vegetables. REMCO HAVERMANS, ANITA JANSEN.
Experimental Psychology, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands
The acute behavioral effects of guarana´. C.F. HASKELLa,
D.O. KENNEDYa, A.L. MILNEa, K.A. WESNESa,b, A.B. SCHOLEYa. aHuman Cognitive Neuroscience Unit, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK. bCDR Ltd., UK The potential effects of extracts from the plant guarana´ (Paullinia cupana) on cognition have been largely ignored in the research literature. Despite this, guarana´ extracts are added to a number of beverages and are claimed to possess stimulant properties. These stimulant properties are often attributed to the caffeine content of guarana´, although extracts also contain potentially psychoactive levels of tannins and saponins. A series of randomised, placebocontrolled, double-blind, balanced crossover studies assessed the effects of: multiple doses of guarana´ (PC-102
Flavour–flavour learning is a form of conditioning in which a neutral flavour is paired with an already (dis)liked flavour. Due to this pairing one acquires an association between the neutral flavour and the (dis)liked flavour, resulting in a corresponding shift in liking and hence preference (or aversion) for the initially neutral flavour. We investigated whether such a flavour–flavour learning procedure can increase children’s preference for a specific vegetable taste. Children received several conditioning trials comprising the tasting of one particular sweetened vegetable and another unsweetened vegetable taste. At test the children evaluated these tastes unsweetened. We found an increase in preference for the previously sweetened vegetable taste and thus conclude that flavour–flavour learning may be beneficial in increasing children’s liking and acceptance of vegetables. doi:10.1016/j.appet.2006.07.029
Individual differences in sensitivity to food stimuli: Relationship between cognitive biases and trait eating behavior. J. HARROLD,
M. FIELD, C. HALL, M. HEALY, N. WILLIAMS, M. LOWE, J.C.G. HALFORD. School of Psychology, University of Liverpool, Liverpool L69 7ZA, UK There is considerable evidence that motivational states, including hunger, are associated with biases in the cognitive processing of motivationally relevant stimuli. We investigated biases in attentional orienting and symbolic approach to food-related cues and examined the relationship between these measures and trait eating behaviour (as measured by the Power of Food Scale, PFS, and Dutch Eating Behaviour Questionnaire, DEBQ). Lean female participants were exposed to food-related and matched control pictures. To assess attentional bias, we used a visual probe (VP) task. To assess biases in symbolic approach, we used the stimulus–response compatibility (SRC) task. Scores on the external scale of the DEBQ were positively correlated with both measures of cognitive bias (VP and SRC). There were positive correlations that did not reach significance of SRC bias with ratings of hunger and with scores on the PFS subscale 2, which measures the influence of food related stimuli. These findings indicate that intake driven by food-related cues could be affected by individual differences in the reactivity of the approach system.
265
Pharmaton extract); a single dose of guarana´ compared with a matched dose of caffeine (9 mg); single doses of guarana´ and Panax ginseng (G115), and their combination. Cognitive performance and mood were assessed pre-dose and at different times up to 6 hours post-dose. Compared with placebo, administration of all doses of guarana´ improved task performance and mood throughout the day. Comparison of guarana´ with a matched dose of caffeine suggests some similar and some contrasting effects. Combining guarana´ with ginseng produced elements of each active component but provided little evidence of a synergistic effect. These studies provide the first demonstration of behavioural effects of guarana´ in humans. Comparison of the effects of guarana´ with a matched caffeine dose suggests that effects are unlikely to be attributable to caffeine content alone. No specific advantage was found for combining guarana´ with ginseng. doi:10.1016/j.appet.2006.07.028
doi:10.1016/j.appet.2006.07.027
Using flavour–flavour learning to increase children’s liking of vegetables. REMCO HAVERMANS, ANITA JANSEN.
Experimental Psychology, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands
The acute behavioral effects of guarana´. C.F. HASKELLa,
D.O. KENNEDYa, A.L. MILNEa, K.A. WESNESa,b, A.B. SCHOLEYa. aHuman Cognitive Neuroscience Unit, Northumbria University, Newcastle upon Tyne, NE1 8ST, UK. bCDR Ltd., UK The potential effects of extracts from the plant guarana´ (Paullinia cupana) on cognition have been largely ignored in the research literature. Despite this, guarana´ extracts are added to a number of beverages and are claimed to possess stimulant properties. These stimulant properties are often attributed to the caffeine content of guarana´, although extracts also contain potentially psychoactive levels of tannins and saponins. A series of randomised, placebocontrolled, double-blind, balanced crossover studies assessed the effects of: multiple doses of guarana´ (PC-102
Flavour–flavour learning is a form of conditioning in which a neutral flavour is paired with an already (dis)liked flavour. Due to this pairing one acquires an association between the neutral flavour and the (dis)liked flavour, resulting in a corresponding shift in liking and hence preference (or aversion) for the initially neutral flavour. We investigated whether such a flavour–flavour learning procedure can increase children’s preference for a specific vegetable taste. Children received several conditioning trials comprising the tasting of one particular sweetened vegetable and another unsweetened vegetable taste. At test the children evaluated these tastes unsweetened. We found an increase in preference for the previously sweetened vegetable taste and thus conclude that flavour–flavour learning may be beneficial in increasing children’s liking and acceptance of vegetables. doi:10.1016/j.appet.2006.07.029