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KMID : 1101720200240010014
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Physical Activity and Nutrition
2020 Volume.24 No. 1 p.14 ~ p.18
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Potential role of phytochemicals in brain plasticity: Focus on polyunsaturated fatty acids
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Yook Jang-Soo
Lee Min-Chul
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Abstract
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Purpose: Functional foods are thought to strongly influence the structure and function of the brain. Previous studies have reported that brain-boosting diets may enhance neuroprotective functions. Certain foods are particularly rich in nutrients like phytochemicals that are known to support brain plasticity; such foods are commonly referred to as brain foods.
Methods: In this review, we briefly explore the scientific evidence supporting the neuroprotective activity of a number of phytochemicals with a focus on phenols and polyunsaturated fatty acids such as flavonoid, olive oil, and omega-3 fatty acid.
Results: The aim of this study was to systematically examine the primary issues related to phytochemicals in the brain. These include (a) the brain-gut-microbiome axis; (b) the effects of phytochemicals on gut microbiome and their potential role in brain plasticity; (c) the role of polyunsaturated fatty acids in brain health; and (d) the effects of nutrition and exercise on brain function.
Conclusion: This review provides evidence supporting the view that phytochemicals from medicinal plants play a vital role in maintaining brain plasticity by influencing the brain-gut-microbiome axis. The consumption of brain foods may have neuroprotective effects, thus protecting against neurodegenerative disorders and promoting brain health.
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KEYWORD
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brain, exercise, functional food, gut-microbiome, omega-3, phytochemicals
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