Fermented foods and brain health: Gut–brain axis mechanisms and clinical insights

Fermented foods and their phenolic compounds may positively influence the gut microbiota and the gut-brain axis.

• Fermented foods contain neuroactive components that may affect the nervous system.
• Phenolic compounds might reduce oxidative stress in brain cells and support synaptic plasticity.
• These compounds may help suppress microglial activation and slow neurodegenerative processes.
• Clinical studies suggest that polyphenol-rich fermented foods could improve systemic inflammation and HPA axis dysfunction.
• Current evidence supports the potential of these foods as a noninvasive strategy for enhancing neuroprotection and mental health.

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