ISSN: 2474-8846
Authors: Bell V, Garrine C, Ferrão J, Calabrese V and Fernandes T*
Increasing attention has been paid to the importance of nutrition early in life, including the foetal milieu. The relationship between diet, brain function and the risk of mental disorders has been the subject of intense research in recent years. Nutritional guidelines around the globe use very similar methods in presenting their concepts of the ideal dietary pattern, and give consumers a selection of recommended food groups. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. Nutrition research in cognitive development, mental health/wellbeing, with normal or fermented food or beverage, reveals a direct influence of gut microbiota. This is achieved by boosting the antioxidant and anti-inflammatory activity or directly in gut-to-brain connections. The gut-microbiota-brain axis controls bowel functionalities and influences the communication between the immune and nervous systems and vice versa. Alterations in the intestine microbiota composition in humans have been linked to a variety of neuropsychiatric conditions. Mushroom biomass and fermented foods and beverages have long been a part of the human diet, and with further supplementation with probiotics, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption namely on mental disorders.
Keywords: Nutrition; Fermented Foods; Mushroom Biomass; Neurology
