Regulatory Impact of Polyphenols on Intestinal Microbiota Composition and Neuroprotective Effects of These Compounds

Abstract

Intestinal microbiota consisting of trillions of microorganisms and interacting with the host from birth to old age; it varies depending on the way of birth, nutrition habits, age, disease condition, antibiotic use, environmental and cultural factors. Polyphenol-rich foods such as blackberries, grapes, apples, oranges, legumes, tea, cocoa, honey and wine can regulate the gut microbiota composition. This is explained by the fact that polyphenols exert a prebiotic effect on intestinal bacteria. In the development of intestinal and neurological diseases, the bilateral relationship between the brain and the intestine comes to the fore and this relationship is called the brain-gut axis. Dysbiosis, which can be seen as a result of negative changes in the microbiota composition, poses an important problem for brain-gut axis balance. Polyphenols offer beneficial effects in the treatment of intestinal and neurological diseases by modulating the microbiota-intestinal-brain axis. The beneficial effects of polyphenols can be explained not only by their ability to regulate intestinal microbiota, but also by their ability to reduce brain neuroinflammation, improve memory and cognitive function. These properties make polyphenols promising nutraceuticals to combat many diseases, especially neurodegenerative disorders, cardiovascular disorders. The aim of this article is to compile up-to-date information on the beneficial effects of polyphenols, which have important functions against various intestinal and neurological diseases associated with reduced microbiological diversity or undesired composition in microbiota.