Meet the editors

Dr. Clémentine Bosch-Bouju is a neuroscientist expert in the impact of nutrition on neurophysiology. She did her PhD in the Collège De France, Paris, and her postdoc at the University of Otago, New Zealand, on the physiopathology of Parkinson's disease, with electrophysiology and optogenetics approaches. She joined the NutriNeuro lab in 2014 where she specialized in the impact of nutrition on brain function. Her work shows the

deleterious impact of an omega-3-deficient diet on endocannabinoid-dependent synaptic plasticity. Since 2016, Dr. Bosch-Bouju has been an assistant professor at Bordeaux INP and she is studying the role of vitamin A metabolism in the pathophysiology of Parkinson's disease.

Sophie Layé, PhD, is a research director at the Institut National de la Recherche en Agronomie (INRA), France. She is the acting head of the NutriNeuro Institute (UMR1286 INRA/University of Bordeaux) and co-acting head of the International Associated Laboratory OptiNutriBrain. She is a renowned scientist in the field of psychoneuroimmunology. She was the first to demonstrate that dietary omega-3 impacts on the endocannabinoid

system to modulate emotional behaviors. She has authored more than 105 original scientific articles and 14 book chapters. She is reviewer for more than 15 international scientific journals. She has organized more than 30 international congresses and conferences, given more than 110 conferences, and participated in more than 80 press releases in the media. She received the prestigious Scientific Breakthrough Award, Laurier de l'INRA, in 2015.

Véronique Pallet, PhD, is a professor at the Bordeaux Institute of Technology and co-head of the NutriNeuro Institute (UMR1286 INRA/University of Bordeaux). She is a renowned scientist in the field of nutrition and its impact on age-related cognitive decline and neurodegenerative processes. She is recognized in the field of vitamin A and cognition, and her team has demonstrated the role of this liposoluble vitamin in maintaining cognitive abilities

during aging. She is also investigating the role of polyphenol in memory processes in the Neurophenols Project. She recently conducted two clinical trials, conducted in France and Québec, investigating the beneficial impact of nutritional supplementations on cognitive abilities and well-being assessed in aged subjects. She has authored more than 60 scientific articles and reviews in high-impact journals.

Contents

**Section 1**

**Section 2**

**Section 3**

**Section 4**

**Section 5**

*and Amadeo Puerto*

*by Corinne Joffre*

Function throughout Life? *by Clémentine Bosch-Bouju*

**Preface III**

Introduction **1**

**Chapter 1 3** Introductory Chapter: Feed Your Mind - How Does Nutrition Modulate Brain

PUFA Metabolism in the Brain **11**

**Chapter 2 13**

Carbohydrates and the Brain **37**

**Chapter 3 39**

Diet and Autophagy in the Brain **53**

**Chapter 4 55**

Brain-Visceral Interactions in Enteral Feeding **77**

**Chapter 5 79**

Enteral Feeding: Brain-Visceral Interactions in the Processing of Nutrients *by María Angeles Zafra Palma, Javier Mahía, María J. Simón, Filomena Molina* 

Polyunsaturated Fatty Acid Metabolism in the Brain and Brain Cells

Dietary Impact on Neuronal Autophagy Control and Brain Health

Carbohydrates and the Brain: Roles and Impact

*by Claudia Ntsapi, Andre du Toit and Ben Loos*

*by Xavier Fioramonti and Luc Pénicaud*

## Contents


Preface

Modern societies have recently experienced several transitions in dietary habits. The last few centuries have emerged from famine by increasing the consumption of cereals. Also, food production has been industrialized, which enhances the diversity of food products. However, food industrialization also induces a rise in saturated fats and sugars in the diet, paralleled by a reduction in physical activity. More developed countries are now in a new transition phase fueled by the desire for healthier and less processed food. With these dietary transitions, human health has evolved, following the famous adage "We are what we eat." The most obvious example is the important escalation in diabetes occurrence over the last 30 years or so. Therefore, nutrition is a critical environmental factor modulating health throughout life.

Over the past decades, scientific interest has been focused on the impact of nutrition specifically on brain function. Several years of research have established that nutrients such as polyunsaturated fatty acids, vitamins, polyphenols, essential amino acids, and sugar are the basis for brain function and their imbalance can

Most nutrients can cross the blood–brain barrier to impact brain physiology. Nutrients in the brain can either fuel brain cells, contribute to tissue architecture, or initiate signaling pathways through their derivatives. Nutrients ultimately participate in brain development, cognitive and emotional behaviors, and can influence the susceptibility to develop brain pathologies. Despite the huge amount of knowledge brought about by the scientific community, a lot still needs to be unraveled.

Beyond dietary habits, nutrients can also be isolated and formulated to serve as therapeutic agents. Indeed, they are less prone to develop secondary effects than pharmaceuticals since the organism has the machinery to metabolize them. In addition, they can enter the brain more easily than synthetic molecules, which is

More recently, the field of brain nutrition has been enlarged by considering bidirectional interactions between the brain and the periphery, including microbiota and the enteric system. For example, some microbiota species release derivatives following digestion and can have a direct effect on brain function. In the other direction, it is now clear that the brain can control digestion and metabolism, not only through the hypothalamus, but also through mechanisms and circuits that are highly sophisticated, which delay their precise understanding. In addition, these bidirectional interactions between the brain and the periphery for nutrition are

*Feed Your Mind: How Does Nutrition Modulate Brain Function throughout Life?* is a selection of current research on the impact of diet on brain function. The book is organized into five chapters, opening with the editor's Introductory chapter.

Chapter 2 is dedicated to the role of lipids in the brain. In particular, polyunsaturated fatty acids are highly enriched in the brain and brain cells. This chapter

essential to reach therapeutic efficacy for brain-related disorders.

interdependent, which further complicates the picture.

cause or precipitate brain dysfunction.
