Food knowledge depends upon the integrity of both sensory and functional properties: a VBM, TBSS and DTI tractography study.

ABSTRACT: Food constitutes a fuel of life for human beings. It is therefore of chief importance that their recognition system readily identifies the most relevant properties of food by drawing on semantic memory. One of the most relevant properties to be considered is the level of processing impressed by humans on food. We hypothesized that recognition of raw food capitalizes on sensory properties and that of transformed food on functional properties, consistently with the hypothesis of a sensory-functional organization of semantic knowledge. To test this hypothesis, patients with Alzheimer's disease, frontotemporal dementia, primary progressive aphasia, and healthy controls performed lexical-semantic tasks with food (raw and transformed) and non-food (living and nonliving) stimuli. Correlations bet

SUBMITTER: Vignando M 

PROVIDER: S-EPMC6520382 | biostudies-literature | 2019 May

REPOSITORIES: biostudies-literature