Research Keyword: gut-brain axis

Dietary Intake of Phytochemicals, Gut Microbiota, and Appetite Control

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This research editorial highlights how plant-based foods rich in phytochemicals can improve gut health by promoting beneficial bacteria growth and supporting communication between the gut and brain. These dietary interventions show promise in helping control appetite, improve metabolism, and reduce the risk of diseases like obesity and type 2 diabetes. The studies suggest that personalized nutrition approaches based on individual microbiome profiles could offer more effective disease prevention and health maintenance strategies.

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Editorial: Dietary polysaccharides and brain health

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This editorial examines how eating foods rich in polysaccharides, such as grains, fruits, and mushrooms, may help protect brain health and cognitive function as we age. The research suggests these foods work through the gut microbiota, which communicates with the brain via the gut-brain axis. While single fiber sources show modest effects, combining different types of fermentable fibers may be more effective for improving memory and preventing age-related cognitive decline.

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Butyrate ameliorates quinolinic acid–induced cognitive decline in obesity models

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This research shows that overweight and obese individuals have higher levels of a toxic compound called quinolinic acid in their bodies, which is linked to memory problems and brain shrinkage. The good news is that butyrate, a substance naturally produced by gut bacteria when we eat fiber, can protect against these harmful effects. Butyrate works by activating genes that produce brain-derived neurotrophic factor (BDNF), a protein essential for brain health and memory formation. The study suggests that increasing butyrate through diet or supplements could help prevent cognitive decline associated with obesity.

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Microbial links to Alzheimer’s disease

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This review examines whether germs like bacteria, fungi, and viruses might play a role in causing Alzheimer’s disease. Scientists have found that certain bacteria from the mouth and gut, fungal infections, and cold sores (herpes viruses) appear more frequently in Alzheimer’s patients and may trigger the brain changes that damage memory and thinking. While the evidence is promising, researchers still need to determine whether these infections actually cause Alzheimer’s or simply make it worse once it develops.

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Three Different Types of β-Glucans Enhance Cognition: The Role of the Gut-Brain Axis

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Researchers tested three types of β-glucans—fiber compounds found in mushrooms, oats, and other foods—to see if they could improve memory in mice. All three types enhanced recognition memory and reduced brain inflammation, while only oat β-glucan significantly changed gut bacteria composition. The findings suggest that different β-glucans may help prevent cognitive decline through different mechanisms involving the gut-brain connection.

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