Dietary Neurotransmitters: A Narrative Review on Current Knowledge

Abstract

Foods are natural sources of substances that may exert crucial effects on the nervous system in humans. Some of these substances are the neurotransmitters (NTs) acetylcholine (ACh), the modified amino acids glutamate and γ-aminobutyric acid (GABA), and the biogenic amines dopamine, serotonin (5-HT), and histamine. In neuropsychiatry, progressive integration of dietary approaches in clinical routine made it necessary to discern the more about some of these dietary NTs. Relevant books and literature from PubMed and Scopus databases were searched for data on food sources of Ach, glutamate, GABA, dopamine, 5-HT, and histamine. Different animal foods, fruits, edible plants, roots, and botanicals were reported to contain NTs. These substances can either be naturally present, as part of essential metabolic processes and ecological interactions, or derive from controlled/uncontrolled food technology processes. Ripening time, methods of preservation and cooking, and microbial activity further contributes to NTs. Moreover, gut microbiota are considerable sources of NTs. However, the significance of dietary NTs intake needs to be further investigated as there are no significant data on their bioavailability, neuronal/non neuronal effects, or clinical implications. Evidence-based interventions studies should be encouraged.

<p>Healthy Eating, Physical Activity, and Sleep Hygiene (HEPAS) as the Winning Triad for Sustaining Physical and Mental Health in Patients at Risk for or with Neuropsychiatric Disorders: Considerations for Clinical Practice</p>

“…10 As such, foods can affect brain function according to the content or lack of nutrients. 11,12 Food components have a role in brain development since the early orchestration of morphogenic signaling 13 towards late fetal and early postnatal life, 14 till the modulation of adult neurogenesis. Foods routinely affect brain even if not consumed with the involvement of rewarding mechanisms.…”

“…In fact, diet is a direct modulator of gut microbiota, whose role has been extensively studied not only in association with neuropsychiatric diseases, but also with subclinical emotional states, 40 possibly evoked by the production of specific neurotransmitters. 12 Besides having a role in food and drug metabolism, gut microbiota composition seems to either influence or be influenced by numerous neuropsychiatric conditions, through the induction of dysbiosis and alteration of gut permeability, which can, in turn, release pro-inflammatory mediators, activate the immune system and induce a state of low-grade inflammation. 41 All these mechanisms can alter brain functioning at various levels, with repercussions on mental health.…”

“…Patients can present misperceptions about the efficacy of certain supplements, and a more scientific education should be provided for these cases. 12 Dietetic sessions should include information about conditional recommendations to avoid foods or beverages known to interfere with drug pharmacokinetic/pharmacodynamic profile. 29,58 Physical Activity in Neuropsychiatry…”

The Roles of Dietary Glutamate in the Intestine

“…Total dietary Glu intake that comprises protein-associated Glu and free Glu is about 10-20 g/day in adults with different origins and dietary habits [12][13][14]. In the total Glu intake from various dietary sources, MSG dietary consumption represents a relatively small fraction (5-10%) [15].…”

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

“…Of course, GABA-rich foods themselves can also be a good origin of high GABA producing LAB. In addition to a wide range of traditional fermented foods such as yogurt, cheese, kimchi, sourdough and paocai [10], substantial amounts of GABA were also found in germinated edible seeds and sprouts as well as in tomato during the mature green stage [81]. However, it is believed that the accumulation of GABA in these foods is due to the presence and activity of enzymes and not to microorganisms [82].…”