An especially close functional connection exists between the hippocampus and parts of the olfactory cortex, the brain region concerned with the sense of smell, which is located in close proximity to the hippocampus in the temporal lobe. ![]() In the brain, this combination of sensory information is supported by strong neural connections from the hippocampus to the surrounding temporal lobe which is associated with processing auditory information as well as information provided by the senses of smell and taste. When we eat food, we do not only see its appearance and taste its flavour, but we also smell its odour, feel its texture, and hear the sounds it makes while being chewed. The process of eating is more sensory than other experiences because it involves the processing of information derived from all of our senses. One other factor contributing to the vividness of food memories may be the extensive engagement of our senses during food consumption. Food aversions are highly effective because they can develop after only a single exposure to a particular food. They allow an individual to remember previously consumed food that caused sickness or nauseousness, which prevents a repeated consumption of food that is likely inedible. Unpleasant food memories, while associated with contrasting emotions, are at least equally important for survival as pleasant recollections of food. ![]() Dopamine promotes the conversion of short-term memories into long-term ones and thereby contributes to the creation of powerful memories of sweet foods. The consumption of sugar initiates the activation of reward centres in the brain, called the mesolimbic dopamine system, which results in the release of the neurotransmitter dopamine. The effect of enhanced recognition is particularly prominent with sweet foods, probably because sweet fruits were an important and nutritious part of our ancestors’ diets. A pleasant recollection of a certain food might have allowed early humans to consciously recognise the food as familiar and edible. This must have developed over time through the drive of selective forces, which suggests that the hippocampus could be primed by evolution to preferentially form memories associated with food.Ĭonsidering the vital importance of food for the survival of many organisms, an enhanced taste recognition memory might be advantageous from an evolutionary perspective. ![]() This association between the hippocampus and the digestive system indicates that food and hunger levels have an immediate effect on the formation of memories. These new connections, called synapses, allow the hippocampus to encode and retrieve specific information better. ![]() Studies on mice and rats suggest that leptin and ghrelin promote the formation of new connections between neurons in the hippocampus. In combination, these hormones are important for the regulation of digestion and feelings of hunger. Leptin and ghrelin are respectively responsible for suppressing and stimulating appetite and food intake. Insulin controls blood glucose levels and regulates metabolism. The hippocampus shows extensive links to the digestive system, which are facilitated by hormones like insulin, leptin, and ghrelin.
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