Download or read book Pain Relief written by Cecilia Maldonado and published by BoD – Books on Demand. This book was released on 2017-05-24 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the beginning of times, pain treatment has been the motive of research giving birth to multiple groups of pharmacological families and therapies. Pain perception is a construction built over the biological phenomenon of signal transduction surrounded by different factors such as gender, age, and sociocultural status, among others. The concept of pain as the solely biological manifestation of defense is nowadays considered as a narrow-minded view of this topic. In this regard concepts such as newborns feel no pain or older people complain about everything therefore should not be paid attention when referring pain, are being left behind in the understanding that pain alleviation is a human right and everybody feeling pain should be helped for its relief. This book comprises many aspects of pain treatment and the drugs involved in it. From old analgesics with new mechanisms of action for pain alleviation to analgesics potential for diminishing oxidative stress; from pharmacological therapies to electrical ones, going through alternative medicine; and from pain treatment in dentistry to chronic pain therapies, also boarding the treatment of migraine, different experts share their knowledge on the topic.

Download or read book The Neurobiology Physiology and Psychology of Pain written by Rajkumar Rajendram and published by Academic Press. This book was released on 2021-11-09 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Neurobiology, Physiology and Psychology of Pain focuses on bettering readers’ understanding of acute and chronic pain. Featuring chapters on neurotransmitters, pharmacology, and brain imaging, this volume discusses, in detail, the mechanisms of pain and experimental studies undertaken to better understand the pathways involved. The translational work in this area has applicability for neurologists, anesthesiologists, pharmacologists, and anyone working in the intersection of these areas. This volume is integral for anyone interested in the molecular underpinnings of pain at every level. Provides comprehensive coverage on a broad range of topics related to the neuroscience of pain Contains an abstract, key facts, a mini dictionary of terms, and summary points to aid in understanding in each chapter Features chapters on molecular pathways, imaging and a deep look at behavior associated with the experience of pain Contains unique topics that will help readers navigate key areas for research and further clinical recommendations

Download or read book Taste and Development written by James M. Weiffenbach and published by . This book was released on 1977 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Product Experience written by Hendrik N. J. Schifferstein and published by Elsevier. This book was released on 2011-04-28 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Product Experience brings together research that investigates how people experience products: durable, non-durable, or virtual. In contrast to other books, the present book takes a very broad, possibly all-inclusive perspective, on how people experience products. It thereby bridges gaps between several areas within psychology (e.g. perception, cognition, emotion) and links these areas to more applied areas of science, such as product design, human-computer interaction and marketing. The field of product experience research will include some of the research from four areas: Arts, Ergonomics, Technology, and Marketing. Traditionally, each of these four fields seems to have a natural emphasis on the human (ergonomics and marketing), the product (technology) or the experience (arts). However, to fully understand human product experience, we need to use different approaches and we need to build bridges between these various fields of expertise. Most comprehensive collection of psychological research behind product design and usability Consistenly addresses the 3 components of human-product experience: the human, the product, and the experience International contributions from experts in the field

Download or read book Trail Solutions written by and published by . This book was released on 2004 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Trail Solutions, IMBA's guide to building sweet singletrack, presents cutting-edge trail design, construction, maintenance and management techniques in a colorful and easy-to-read format. Includes more than 130 photos and 50 innovative illustrations.

Download or read book Food written by Tom Coultate and published by Royal Society of Chemistry. This book was released on 2016-01-13 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world. The bulk components – carbohydrates, proteins, fats, minerals and water, and the trace components – colours, flavours, vitamins and preservatives, as well as food-borne toxins, allergens, pesticide residues and other undesirables all receive detailed consideration. Besides being extensively rewritten and updated a new chapter on enzymes has been included. At every stage attention is drawn to the links between the chemical components of food and their health and nutritional significance. Features include:"Special Topics" section at the end of each chapter for specialist readers and advanced students; an exhaustive index and the structural formulae of over 500 food components; comprehensive listings of recent, relevant review articles and recommended books for further reading; frequent references to wider issues eg the evolutionary significance of lactose intolerance, fava bean consumption in relation to malaria and the legislative status of food additives around the world. Food: The Chemistry of its Components will be of particular interest to students and teachers of food science, nutrition and applied chemistry in universities, colleges and schools. Its accessible style ensures that it will be invaluable to anyone with an interest in food issues.

Download or read book Experimental Psychopharmacology written by Andrew J. Greenshaw and published by Springer Science & Business Media. This book was released on 1987-04-07 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: Psychopharmacology may be defined as the study of the effects of drugs on behavior. As an established scientific discipline, this is a relatively new area of research. Despite its short history, however, psychopharmacology has achieved a considerable degree of sophistication in the variety of experi mental approaches that are currently employed. Consequently, the interpretation of data accumulated through the use of various experimental laboratory techniques has become increasingly difficult and complex. Numerous excelIent texts and review articles are available that serve to outline recent progress in psychopharmacology (particularly the Handbook of Psychopharmacology series, edited by L. L. Iversen, S. D. Iversen, and S. H. Synder). Volumes such as these serve to usefully review the available litera ture without attempting a critical appraisal of the utility and limitations of methods and the difficulties of interpreting empirical data. Such conceptual and methodological problems are now an issue of paramount importance in studying the behavioral effects of drugs. The present volume can be regarded as a "conceptual cookbook" that examines the utility and limitations of various experimental approaches commonly taken in psychopharmacology. This practically oriented text should prove particularly useful for pharmacologists and neurochemists who have no formal training in behavioral research and require an intro duction to the actuallaboratory practice of the field. In addition, the useful and informative treatment of current issues in psychopharmacology will undoubtedly appeal to the majority of active researchers.

Download or read book Drinking Behavior written by J. Weijnen and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book that is devoted entirely to a discussion of the effects on drinking behavior of sensory stimulation of the tongue and mouth. As Blass and Hall (J 976) have recently pointed out, there has been an overrejection of the emphasis by Cannon (1932) and Hull (1943) on the peripheral origins (e. g. , dry mouth, empty stomach) of the control of ingestive behavior. Thus most present-day investigators of drinking behavior have been concentrat ing on central mechanisms of control, to the neglect of the periphery. In this volume we have attempted to bring together much of the pertinent "peripheral" literature through originally written chapters that are concerned with the role of orosensory factors in the mediation of drinking and licking. Postingestive effects of fluids receive little attention. Indeed, two chapters deal with consummatory licking in the absence of intake of fluids. A good understanding of the consequences of orosensory stimulation on licking and drinking behavior requires insight into the functional anatomy of the tongue and mouth, the characteristics of the licking response and the problem of recording of licking behavior. Several chapters deal with these subjects. It has not only been a pleasure but also a privilege to edit this volume. We have learned much from the expert treatment of the different aspects of licking and drinking behavior by the chapters' authors.

Download or read book Handbook of Sweeteners written by S. Marie and published by Springer Science & Business Media. This book was released on 2013-11-21 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.

Download or read book Infant Development written by J. Gavin Bremner and published by Psychology Press. This book was released on 1997 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: An account of recent research into infant development, the text includes 13 chapters writen by British and North American infancy researchers. Although the chapters are organized along conventional lines into sections on perceptual, cognitive and social development, the emphasis (appearing both within chapters and in the linking editorial passages within sections) is on links between perceptual, cognitive and social aspects of development. Thus, new findings on infant perception are related to both old and new accounts of cognitive developemnt, and links are drawn between these topics and the development of social interaction and language. Attention is given to both traditional approaches such as Piagetian theory, and more recent approaches such as direct perception and dynamic systems theory. There is also a chapter devoted to interpreting infant development from a psychoanalytic perspective.

Download or read book Progress in Sensory Physiology written by and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Genomics and Proteomics in Nutrition written by Carolyn D. Berdanier and published by CRC Press. This book was released on 2004-08-11 with total page 595 pages. Available in PDF, EPUB and Kindle. Book excerpt: With contributions from 66 world-renowned authorities on the subject, Genomics And Proteomics In Nutrition focuses on the effect of genetic expression on protein production, establishing links between gene expression and nutrition, the influence of micro- and macronutrients on cellular homeostasis, and the relationship between diet, genetic

Download or read book Taste written by Lloyd M. Beidler and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taste receptors monitor the quality of all the food ingested. They are intimately involved in both food acceptance and rejection. The sensation of taste is also important in the regulation of many specific chemicals necessary for maintenance of the body. For example, disturbance of the adrenal glands results in a change in the intake of salt which is necessary for regulation of the sodium balance. Curt Richter's early studies on specific hungers and preference thresholds initiated a large number of studies in this field. The relationship between taste and food intake is now well recognized by physiologists, psychologists and nutritionists. Our current concepts of the neural coding of taste quality and intensity are largely based upon the classical paper by PFAFFMANN in 1941. Many subsequent single nerve fiber studies have added to our understanding. In recent years Zotterman and Diamant have successfully recorded from the human taste nerves as they pass through the middle ear. This allowed them to study the relationships between the response of taste receptors and the resultant taste sensation. No similar feat has yet been accomplished with the visual and auditory systems.

Download or read book The Journal of Industrial and Engineering Chemistry written by and published by . This book was released on 1922 with total page 598 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemosensory Learning and Memory written by Milagros Gallo and published by Frontiers E-books. This book was released on with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: The contribution of research in the chemosensory field to advancing knowledge on learning and memory mechanisms has a long tradition. At the middle of the twentieth century, behavioural data provided evidence that taste and olfactory cues led to robust long-lasting memories after single learning episodes. The peculiar features of some of these types of learning, such as conditioned taste aversion in mammals, were a challenge for learning theory at the time, which was modified in order to integrate the new findings. In the following decades, the reliability of the behavioural models favoured the application of anatomical, neurophysiological and pharmacological techniques prompting great progress in the identification of the specific neural circuits involved in taste and olfactory learning, thanks to the use of a variety of invertebrate and vertebrate models. In spite of the previous views that considered chemosensory learning as simple models of learning, based on its phylogenetic and ontogenetic universality, at present the systems-level approach is revealing the need to focus on the interactions between a variety of sensory, rewarding, cognitive, emotional and motor systems for a full understanding. The great impact on the field of the more recent developments in molecular biology and human neuroimaging techniques are also remarkable. Nowadays understanding the brain processes involved in learning and memory requires a wider approach to the experience-dependent neural plasticity that includes new phenomena such as adult neurogenesis and epigenetics. In fact, research on plasticity in the olfactory system is important in both areas. Moreover, the realms of chemosensory learning and memory have expanded to shield light on social, clinical and applied issues, thus creating a wide multidisciplinary scene. In this context, this Research Topic is aimed to offer an updated scene of the present knowledge and questions raised in a rapidly expanding field by gathering views obtained with different species from invertebrate to humans and various techniques.

Download or read book Pain 2012 Refresher Courses 14th World Congress on Pain written by Irene Tracey and published by Lippincott Williams & Wilkins. This book was released on 2015-06-01 with total page 1077 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pain 2012: Refresher Courses, 14th World Congress on Pain, is based on IASP's refresher courses on pain research and treatment. Includes techniques (neuroimaging, genetics), treatments (interventional, psychological, pharmacological, complementary/alternative), and disorders (neuropathic pain, headache, cancer pain, musculoskeletal pain, CRPS, orofacial pain, postoperative pain, pediatric pain, abdominopelvic pain).

Download or read book Nutrition and Sensation written by Alan R. Hirsch and published by CRC Press. This book was released on 2015-03-18 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.T