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Natural selective cooling of the human brain: evidence of its occurrence and magnitude.

机译:人脑的自然选择性冷却:其发生和强度的证据。

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摘要

1. The technique of perceptual rating of thermal stimuli was used, in eight human subjects immersed in warm water, in order to appreciate whether they were hypo-, normo- or hyperthermic. Oesophageal, tympanic and forehead skin temperatures were recorded, as also was the temperature of the skin above the angularis oculi vein. Once the subjects gave clearly hyperthermic ratings, one arm was exposed to a 6 m/s wind. After 5--10 min the arm was re-immersed and the face was fanned. 2. Fanning of the arm resulted in lowering of body core temperature. However ratings of thermal stimuli remained hyperthermic. 3. Face fanning decreased forehead skin, angularis oculi vein and tympanic temperatures. Hyperthermic ratings were replaced by normothermic ratings, although oesophageal temperature continued to rise. 4. The upper limit of oesophageal temperature for normothermic ratings was 37.o6 +/- 0.09 degrees C during the control period without fanning. This temperature rose to 37.91 +/- 0.09 degrees C during facial ventilation. 5. These results suggest a selective cerebral cooling due to venous blood returning from facial skin via the ophthalmic vein to the cavernous sinus, where a cooling of arterial blood ascending to the brain can take place.
机译:1.在八个浸入温水中的人类受试者中,使用了感知热刺激的技术,以了解他们是体温过低,体温过高还是体温过高。记录食道,鼓膜和前额皮肤的温度,以及耳蜗上静脉上方的皮肤温度。一旦受试者明确给出了高体温等级,则一只手臂暴露于6 m / s的风中。 5--10分钟后,将手臂重新浸入水中,然后张开脸。 2.手臂呈扇形散开会导致人体核心温度降低。然而,热刺激的等级仍然是高热的。 3.脸呈扇形散布,额头皮肤,角膜缘静脉和鼓膜温度降低。尽管食管温度持续升高,但用高热评分代替了常温评分。 4.在正常情况下,无扇形的正常饮食额定食管温度上限为37.o6 +/- 0.09摄氏度。在面部通气期间,该温度上升至37.91 +/- 0.09摄氏度。 5.这些结果表明,由于静脉血从眼部皮肤经眼静脉回流到海绵窦,导致选择性的大脑冷却,在那里可以冷却上升到大脑的动脉血。

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