Abstract
Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P. These findings indicate that flavour modulates the antidipsogenic effect of parenterally administered substance P.
Original language | English (US) |
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Pages (from-to) | 334-338 |
Number of pages | 5 |
Journal | Brain Research |
Volume | 226 |
Issue number | 1-2 |
DOIs | |
State | Published - Dec 7 1981 |
Keywords
- antidipsogenic
- drinking
- flavor
- fluid ingestion
- substance P