The Oral Microbiota–Brain Axis: A New Paradigm to Understand Flavor Perception and Food Preferences?

Abstract

Figure 1. Overview of the potential mechanisms involved in the oral microbiota–brain axis in relation to flavor perception and food preferences. This study forms part of the Atracción de Talento-2019T1/BIO13748, PID2022-14328OB-I00, and iLINK23032 projects funded by Comunidad de Madrid, MCIN/AEI/10.13039/501100011033/FEDER, UE, and CSIC (iLINK2023 call), respectively. This article references 5 other publications. This article has not yet been cited by other publications.