About Ageing and Autophagy Research

Autophagy is the body’s natural process of cellular recycling and renewal, helping cells remove damaged components and maintain healthy function. Yoshinori Ohsumi, Professor Emeritus / Distinguished Professor at Tokyo Institute of Technology (now Tokyo Institute of Science), was awarded the Nobel Prize for his groundbreaking research that revealed the fundamental mechanisms of autophagy.

Professor Ohsumi’s work showed that autophagy plays an essential role in maintaining cellular balance and has a close relationship with healthy ageing. Since his discovery, researchers around the world have continued to explore how everyday lifestyle factors—such as diet and traditional food culture—may influence this natural process.

In Japan, fermented foods and teas have long been part of daily life. One such example is Awa Bancha, a traditional fermented tea from Tokushima. While not a medicine, Awa Bancha is often introduced in discussions about wellness because it is gently fermented, naturally low in caffeine, and enjoyed regularly as part of a balanced lifestyle.

From this perspective, traditional beverages like Awa Bancha represent how Japanese food culture values moderation, continuity, and long-term wellbeing—principles that resonate closely with the scientific understanding of autophagy today.