In pursuit of healthy aging: Effects of nutrition on brain function

Thayza Martins Melzer, Luana Meller Manosso, Suk Yu Yau (Corresponding Author), Joana Gil-Mohapel, Patricia S. Brocardo (Corresponding Author)

Research output: Journal article publicationReview articleAcademic researchpeer-review

9 Citations (Scopus)


Consuming a balanced, nutritious diet is important for maintaining health, especially as individuals age. Several studies suggest that consuming a diet rich in antioxidants and anti-inflammatory components such as those found in fruits, nuts, vegetables, and fish may reduce age-related cognitive decline and the risk of developing various neurodegenerative diseases. Numerous studies have been published over the last decade focusing on nutrition and how this impacts health. The main objective of the current article is to review the data linking the role of diet and nutrition with aging and age-related cognitive decline. Specifically, we discuss the roles of micronutrients and macronutrients and provide an overview of how the gut microbiota-gut-brain axis and nutrition impact brain function in general and cognitive processes in particular during aging. We propose that dietary interventions designed to optimize the levels of macro and micronutrients and maximize the functioning of the microbiota-gut-brain axis can be of therapeutic value for improving cognitive functioning, particularly during aging.

Original languageEnglish
Article number5026
JournalInternational Journal of Molecular Sciences
Issue number9
Publication statusPublished - 10 May 2021


  • Aging
  • Cognition
  • Macronutrients
  • Microbiota-gut-brain axis
  • Micronutrients
  • Neurodegeneration
  • Nutrition

ASJC Scopus subject areas

  • Catalysis
  • Molecular Biology
  • Spectroscopy
  • Computer Science Applications
  • Physical and Theoretical Chemistry
  • Organic Chemistry
  • Inorganic Chemistry


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