Food preference acquired by social transmission is altered by the absence of the olfactory marker protein in mice

Food preference is conserved from the most primitive organisms to social animals including humans. A continuous integration of olfactory cues present both in food and in the different environmental and physiological contexts favors the intake of a given source of food or its avoidance. Remarkably, i...

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Detalles Bibliográficos
Autores principales: de Vallière, Aurélie, Lopes, Ana Catarina, Addorisio, Andrea, Gilliand, Noah, Nenniger Tosato, Monique, Wood, Dean, Brechbühl, Julien, Broillet, Marie-Christine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9682023/
https://www.ncbi.nlm.nih.gov/pubmed/36438763
http://dx.doi.org/10.3389/fnut.2022.1026373

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9682023/
https://www.ncbi.nlm.nih.gov/pubmed/36438763
http://dx.doi.org/10.3389/fnut.2022.1026373

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