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Smelling of food controls cellular recycling and impacts life expectancy

The smell of food induces a variety of physiological processes in our body. Thus, the production of saliva and digestive enzymes is stimulated before the actual food intake in order to prepare the gastrointestinal tract for the upcoming digestive process.

In a healthy organism, this coordination depends on a dynamic balance between formation and degradation of proteins (proteostasis). This plays an important role for the recycling of cells and during the aging process.

This mechanism is central for the proper processing of odor signals and mediates adjustments in the intestinal cells.


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