key: cord-0987066-ilgweown authors: Oliveira, Williara Queiroz de; Sousa, Paulo Henrique Machado De; Pastore, Glaucia Maria title: Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating? date: 2022-01-13 journal: Trends Food Sci Technol DOI: 10.1016/j.tifs.2022.01.022 sha: 52e5f0f08e286be1fdca0341e527dede05bd0326 doc_id: 987066 cord_uid: ilgweown BACKGROUND: Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19. In this short commentary, taste and smell disorders were reported and correlated for the first time with food science. SCOPE AND APPROACH: The objective of this short commentary is to report that taste and smell disorders resulted from COVID-19 may impact eating pleasure and nutrition. It also points out important technologies and trends that can be considered and improved in future studies. KEY FINDINGS AND CONCLUSIONS: Firmer food textures can stimulate the trigeminal nerve, and more vibrant colors are able to increase the modulation of brain metabolism, stimulating pleasure. Allied to this, encapsulation technology enables the production of new food formulations, producing agonist and antagonist agents to trigger or block specific sensations. Therefore, opportunities and innovations in the food industry are wide and multidisciplinary discussions are needed. Meyer, 2020; Zhou et al., 2020) . Only later was the association between COVID-19 and smell and For example, the epithelial tissue recovers faster than olfactory neurons. In this case, axon 102 regeneration would be required to make effective synapses with the olfactory bulb, which may take Chapter Seventeen -Anosmia and Ageusia in Parkinson's 593 Nonmotor Parkinson's: The Hidden Face Anosmia: A review in the context of 595 coronavirus disease 2019 and orofacial pain Extraction, purification and applications of curcumin from 598 plant materials -A comprehensive review Oral processing behavior, sensory perception and intake of 601 composite foods The COVID-19 epidemic. Tropical Medicine and 604 International Health Inflammation and taste disorders: 606 Mechanisms in taste buds SARS 609 coronavirus entry into host cells through a novel clathrin-and caveolae-independent 610 endocytic pathway Spray drying strategy for encapsulation of bioactive peptide 612 powders for food applications Olfaction and emotion: The case of autobiographical 615 memory Q&A on coronaviruses (COVID-19) WHO Coronavirus Disease (COVID-19) Dashboard High expression of of Oral Science Bixin ameliorates high fat diet-induced cardiac injury in mice 623 through inflammation and oxidative stress suppression Association of 626 chemosensory dysfunction and COVID-19 in patients presenting with influenza-like 627 symptoms Covid-19 may alter the brain's functional connectivity pattern Bitter Taste Responses of Gustducin-positive Taste Cells in Mouse Fungiform Multimodality Imaging With PET/CT and MRI Reveals Hypometabolism Tertiary Olfactory Cortex in Parosmia of COVID-19 We Asked People Who Lost Their Taste to COVID: What Do You Eat in a 638 Day? Anosmia and Ageusia as the Only 641 Indicators of Coronavirus Disease A 644 pneumonia outbreak associated with a new coronavirus of probable bat origin