Taherkhani Soroush, Ahmadi Parisa, Nasiraie Leila Roozbeh, Janzadeh Atousa, Honardoost Maryam, Sedghi Esfahani Sanaz
Department of Physiology, School of Medicine, Iran University of Medical Sciences, Tehran, Iran.
Immunology Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.
Crit Rev Food Sci Nutr. 2024 Dec 4:1-16. doi: 10.1080/10408398.2024.2435593.
Flavonoids, a class of polyphenolic compounds, are widely distributed in plant-based foods and have been recognized for their potential to promote overall health and well-being. Flavonoids in fruits and vegetables offer various beneficial effects such as anti-aging, anticancer, and anti-inflammatory properties. Flavonoids have been extensively studied for their neuroprotective properties, which are attributed to their ability to cross the blood-brain barrier and interact with neural cells. Factors like gut microbiota composition, age, genetics, and diet can impact how well flavonoids are absorbed in the gut. The gut microbiota can enhance the absorption of flavonoids through enzymatic processes, making microbiota composition a key factor influenced by age, genetics, and diet. Flavonoids can modulate the gut microbiota through prebiotic and antimicrobial effects, affecting the production of beneficial microbial metabolites like short-chain fatty acids (SCFAs) such as butyrate, which play a role in brain function and health. The gut microbiome also modulates the immune system, which is critical for preventing neuroinflammation. Additionally, flavonoids can benefit mental and psychological health by influencing anti-inflammatory signaling pathways in brain cells and increasing the absorption of tyrosine and tryptophan, precursors to neurotransmitters like serotonin, dopamine, norepinephrine, adrenaline, and gamma-aminobutyric acid (GABA). The flavonoid-gut microbiome axis is a complex and multifaceted relationship that has significant implications for neurological health. This review will explore how genetic and environmental factors can impact flavonoid absorption and the positive effects of flavonoids on brain health and the gut microbiota network.
黄酮类化合物是一类多酚化合物，广泛分布于植物性食物中，因其促进整体健康和幸福的潜力而受到认可。水果和蔬菜中的黄酮类化合物具有多种有益作用，如抗衰老、抗癌和抗炎特性。黄酮类化合物因其神经保护特性而受到广泛研究，这归因于它们能够穿过血脑屏障并与神经细胞相互作用。肠道微生物群组成、年龄、遗传和饮食等因素会影响黄酮类化合物在肠道中的吸收程度。肠道微生物群可以通过酶促过程增强黄酮类化合物的吸收，使微生物群组成成为受年龄、遗传和饮食影响的关键因素。黄酮类化合物可以通过益生元和抗菌作用调节肠道微生物群，影响有益微生物代谢产物如短链脂肪酸（SCFAs）如丁酸的产生，这些代谢产物在脑功能和健康中发挥作用。肠道微生物群还调节免疫系统，这对预防神经炎症至关重要。此外，黄酮类化合物可以通过影响脑细胞中的抗炎信号通路以及增加酪氨酸和色氨酸（血清素、多巴胺、去甲肾上腺素、肾上腺素和γ-氨基丁酸（GABA）等神经递质的前体）的吸收来有益于精神和心理健康。黄酮类化合物-肠道微生物群轴是一种复杂且多方面的关系，对神经健康具有重要意义。本综述将探讨遗传和环境因素如何影响黄酮类化合物的吸收以及黄酮类化合物对脑健康和肠道微生物群网络的积极影响。
