Flavour modulates the antidipsogenic effect of substance P

John E. Morley, Allen S Levine, Samuel S. Murray

Research output: Contribution to journalArticlepeer-review

13 Scopus citations

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 languageEnglish (US)
Pages (from-to)334-338
Number of pages5
JournalBrain Research
Volume226
Issue number1-2
DOIs
StatePublished - Dec 7 1981

Keywords

  • antidipsogenic
  • drinking
  • flavor
  • fluid ingestion
  • substance P

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