Emotion regulation: quantitative meta-analysis of functional activation and deactivation.

Emotion regulation is hypothesized to be a multifaceted process by which individuals willfully modulate the intensity and direction of emotional response via prefrontally mediated inhibition of subcortical response-related regions of the brain. Here we employ activation likelihood estimation (ALE) meta-analysis of functional magnetic resonance imaging studies to (1) reveal a consistent network of structures active during emotion regulation, (2) identify the target regions inactivated by the willful regulation process, and (3) investigate the consistency of activated structures associated with downregulation and upregulation. Results reveal signal change in bilateral amygdala/parahippocampal gyrus that decreased in downregulated states and increased in upregulated states, while cortical regions including superior frontal gyrus, cingulate, and premotor areas exhibited enhanced activity across all regulation conditions. These results provide consistent evidence for the role of amygdala activity in experienced emotional intensity, where intentional dampening and exaggeration are clearly expressed. However, the execution of emotional upregulation and downregulation may involve distinct subsets of frontocortical structures.

Changes in frying fats with batters containing egg.

The effect of whole egg and egg yolk phospholipids in a fritter-type batter on changes in color, phosphorus content, percentage of free fatty acids, and NUAF fatty acid esters of a corn oil and a hydrogenated vegetable shortening used for approximately 7 hr. of frying was studied. A highly significant (P less than 0.01) increase in the percentage of free fatty acids, phosphorus content, and darkening of color in the frying fats was associated with the presence of egg or egg yolk phospholipids in the batters. NUAF fatty acid esters in the frying fats were not significantly affected by the batters being fried. These data support the suggestion that diffusion into the frying fat of phospholipids from fried batters containing egg yolk contributes to an increase in free fatty acids and a darkening of color in the frying fat.