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Article Type: Short Review

Role of Gut Microbiota in Neurological Diseases and Effect of Dietary Factors for Their Management

Yeliz Serin1*, Aadhya Tiwari2 and Anil K Verma3

1Department of Nutrition and Dietetics, Faculty of Health Science, Gazi University Ankara, Turkey

2Department of System Biology, MD Anderson Cancer center, 77030, USA

3Celiac Disease Research Laboratory, Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy

*Corresponding author: Yeliz Serin, Department of Nutrition and Dietetics, Faculty of Health Science, Gazi University, Ankara, Turkey, Tel: +90 312 216 26 22; E-mail: dytyelizserin@gmail.com

Received: June 25, 2021; Accepted: July 19, 2021; Published: July 27, 2021

Abstract

Human gut microbiota is considered a stand-alone organ responsible for various physiological activities such as immunological signaling via the gut-brain axis, energy homeostasis, immune regulation, vitamin synthesis, and digestion. Healthy microbiota has an important role in the protective effect on metabolism whereas dysbiosis may be related to many diseases. This bidirectional communication between human microbiota and health forms the basis of many scientific studies. In recent years, the number of studies on the effects of microbiota or the factors that affect the microbiota on neurological diseases has been increasing. The diet is one of the most crucial environmental factors affecting microbial diversity and neurological development. In this article, we focussed on the bidirectional role of dietary factors (especially vitamins, minerals, and omega 3 and 6 fatty acids and polyphenols) that have an important role at the gut-brain axis that may be effective on neurological disease development and some of the therapeutic diet approaches on neurological disease and gut microbiota interactions.

Keywords

Diet; Microbiota; Mineral; Neurological Disease; Polyphenols; Vitamin

Citation: Serin Y, Tiwari A, Verma AK (2021) Role of Gut Microbiota in Neurological Diseases and Effect of Dietary Factors for Their Management. J Nutri Sci Food 1: 003.

Copyright: © 2021 Serin Y, et al., This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.