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The Liver Prepares for Changes in Metabolism at the Sight of Food

When hungry mice are exposed to the sight and smell of food without eating it, their liver mitochondria undergo rapid adaptations. Researchers at the Max Planck Institute for Metabolism Research demonstrate this in a fascinating study. The activation of specific nerve cells in the brain triggers this adjustment, which is observable within minutes. Such activation prompts changes in liver mitochondria to prepare for alterations in sugar metabolism. Published in Science, these findings suggest potential avenues for type 2 diabetes treatment. The study reveals that merely sensing food is adequate to influence liver mitochondria. A novel phosphorylation mediates the reaction in a mitochondrial protein that affects insulin sensitivity. Activation of POMC neurons, prompted by food cues, orchestrates liver readiness even in the absence of food intake, highlighting the intricate relationship between sensory perception, mitochondrial adaptation, and insulin sensitivity, crucial for understanding and addressing type 2 diabetes mellitus.

Study

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The ideas expressed here are solely the opinions of the author and are not researched or verified by AGEIST LLC, or anyone associated with AGEIST LLC. This material should not be construed as medical advice or recommendation, it is for informational use only. We encourage all readers to discuss with your qualified practitioners the relevance of the application of any of these ideas to your life. The recommendations contained herein are not intended to diagnose, treat, cure or prevent any disease. You should always consult your physician or other qualified health provider before starting any new treatment or stopping any treatment that has been prescribed for you by your physician or other qualified health provider. Please call your doctor or 911 immediately if you think you may have a medical or psychiatric emergency.

Taylor Marks
Taylor Marks is a certified holistic health coach and professionally trained chef from The Institute of Culinary Education. Her passions include the latest research in health science, culinary arts, holistic wellness, and guiding others towards feeling their best.