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Patel, Hashikesh A
- Thermosensation of the Orofacial Region
Authors
1 Assistant Professor, Department of Oral Medicine and Radiology, Shree Bankey Bihari Dental College & Research Centre, Ghaziabad, Uttar Pradesh
2 Assistant Professor, Department of Oral and Maxillofacial Surgery, Shree Bankey Bihari Dental College, Ghaziabad, Uttar Pradesh
3 Assistant Professor, Department of Oral Pathology & Microbiology, Christian Dental College, CMC, Ludhiana, Punjab
4 Postgraduate student, Department of Oral and Maxillofacial surgery, Navodaya Dental College, Raichur
Source
International Journal of Physiology, Vol 1, No 1 (2013), Pagination: 78-81Abstract
Orofacial thermoreception results in qualitatively diverse percepts of temperature as the result of complicated central neural mechanisms along the thermosensory pathways to the cortex. Foods that enter the mouth and objects that touch the face often have temperatures that differ from the orofacial tissues. The resulting transfer of thermal energy evokes discharges in, or alters the ongoing discharge activity if different classes of thermoreceptors supplying the epithelia. The different classes of thermoreceptors differ in their response properties and explain human's capacity to distinguish between thermal stimuli at very high to very low temperatures.
Introduction : A cool drink of water, a hot cup of coffee, a warm glass of flavored milk. Qualitatively different adjectives such as hot, cool, warm describe our perception of a single dimension of stimulation that of temperature or thermal energy. Signal from temperature sensitive receptors or thermoceptors in the orofacial region contribute greatly to the enjoyment of foods. Foods that enter the mouth and objects that touch the face often have temperatures that differ from the orofacial tissues.
Keywords
Thermosensation, Thermoreceptors, Orofacial Thermosensitivity
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