因此，改变杏仁体中甘丙肽的水平将会影响人的情绪状态。
Thus, changing levels of galanin in the amygdala will have an effect on an individual's emotional state.
近来研究表明杏仁体与感觉、情绪和记忆关系密切。
Recent studies indicate that amygdala is closely related to sense, emotion and memory.
颞叶每端各包含一个杏仁体和名叫海马回的海马状组织。
Each lobe includes an amygdala and a seahorse - shaped structure called the hippocampus.
通过扫描发现杏仁体和听觉皮层的活动与受试者的评价同步变化。
Activity in both the auditory cortex and the amygdala varied directly with the subject's ratings.
如果是这样，《细胞》杂志上的一项新研究提醒你，你得为此感谢自己的杏仁体。
Well, a new study in the journal Cell says you can thank your amygdala for that.
没有了足够的信息，参与者脑部活跃的区域变成了杏仁体，此区域和恐惧反射联系。
With less information to go on, the players exhibited substantially more activity in the amygdala, a brain area reliably associated with fear conditioning.
而且杏仁体的反应会重新传回听觉皮层，这让人们对类似的声音极其敏感。
And this reaction from the amygdala is delivered back to the cortex making us extremely sensitive (acoustically) to such sounds.
结果和他们的预期一致：感情丰富的图片能在视觉皮层被激发前刺激杏仁体部分的反应。
And results were in line with their prediction: the emotional pics activated the amygdala well before part of the visual cortex.
女人的大脑还表现为，杏仁体和海马体活动性降低。 二者与恐惧和焦虑有关。
Women's brains also showed decreased activity in the amygdala and hippocampus, which deal with fear and anxiety.
这种听觉皮层和杏仁体之间的互动发生得如此之快，以至于顷刻之间就消失了。
This interaction between the auditory cortex and amygdala happens so fast as to seem instant.
杏仁体之所以被称为“恐惧中枢”，是因为它能感应到危险并触发“打或逃”反应。
The amygdala plays a role in responding to threats, and it can kick off a fight-or-flight reaction when it senses danger.
sgACC用来控制和抑制身体的恐惧反应，将神经投射传输到杏仁体并将其关闭。
It ACTS to control and suppress bodily fear responses, and sends nerve projections into the amygdala that shut it down.
MacKenzie博士说：“大脑中有一处控制恐惧和焦虑的区域叫杏仁体，它也会产生甘丙肽。”
Dr MacKenzie added: "Galanin is also produced in an area of the brain called the amygdala where it controls fear and anxiety."
更具体地讲“研究发现与人的情绪密切相关的脑部区域也就是杏仁体，它在城市居民当中更加活跃。”
More specifically, "the study found that the region of the brain - the amygdala, which involves mood and emotions - was much more active in city dwellers."
一部功能性核磁共振造影扫描仪监控着脑部的活动，受到研究人员重点关注的是杏仁体，一个与情感反应有关的区域。
A functional MRI scanning device monitored brain activity, with the researchers concentrating on the amygdala, an area associated with emotional response.
但负责情绪记忆的是大脑中一个很小的区域——杏仁体，杏仁体能够解密这些特征，并引起对令人不快的声音的消极反应。
But it is the amygdala-the small part of the brain in charge of emotional memory-that encodes those features and triggers the negative reaction to unpleasant sounds.
因此他们研究了参加痛苦制约实验老鼠的大脑，接着他们注意到在杏仁体(大脑中与情绪相关的一部分)里出现了一种不同寻常的蛋白质。
So they studied the brains of mice that had just gone through fear conditioning. And they noticed that an unusual protein appeared in the amygdala, a part of the brain involved in emotions.
海马区旁边有一个被称为‘杏仁核’的结构体，已知在烙下不可磨灭印记中起到一定作用。
A structure next to the hippocampus called the amygdala is known to play a role in stamping this indelible mark.
科比通过手术破坏大鼠杏仁核的基底外侧区域后发现海马体新生神经元的产生数量随之减少。
Using rats, Kirby surgically destroyed the basolateral amygdala and discovered that the production of new nerve cells in the hippocampus decreased.
特别会影响到三个区域：海马体，它对提取长期记忆至关重要；杏仁核，它构成部分恐惧网络；以及大脑前额叶。
Three regions are especially affected: the hippocampus, which is important in retrieving long-term memories; the amygdala, which forms part of the fear network; and the frontal lobes.
此酒酒体和谐，新鲜，混合了榛子、烩杏仁、柚子和柠檬的香味。
This wine is harmonious, fresh, full of flavours with hazelnuts, toasted almonds, grapefruit and lemon aromas.
将杏仁片匀铺在蛋糕体上，淋上蜂蜜，入预热烤箱烘焙大约25分钟。
Place the sliced almond evenly on the top of cake batter, then spread the honey over the almond. Bake in a preheated oven for about 25 minutes.
香味杏仁、枫树、青柠和矿物质的气息、丰富的酒体和美味的酸度，得到了很好的混合。
Apricot, maple, lime and mineral combine with a dense, rich texture and racy acidity for a harmonious presentation.
口感发酵二氧化碳气体带来非常细微的嘶嘶气沫和新鲜触感，酒体结构密实，余韵中富含杏仁瓜果的香味。
Fermentation's carbonic gas gives a very light fizzy aspect, fresh attack and thirst-quenching that then let a good structure and a finish full of fruits and almond.
口感发酵二氧化碳气体带来非常细微的嘶嘶气沫和新鲜触感，酒体结构密实，余韵中富含杏仁瓜果的香味。
Fermentation's carbonic gas gives a very light fizzy aspect, fresh attack and thirst-quenching that then let a good structure and a finish full of fruits and almond.
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