Chapter 31 - Microglia-mediated neuroinflammation and Mediterranean diet

Abstract

Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline and neurodegenerative diseases such as Alzheimer’s and Parkinson’s diseases. A considerable intake of plant foods, fish and extra-virgin olive oil, and a moderate consumption of red wine, all of them characteristic of the Mediterranean diet are behind these effects. These foods are especially rich in polyphenols (secoiridoids, stilbenes, and flavonoids) and mono- and polyunsaturated fatty acids. Neuroinflammation is a common feature shared by neurodegenerative disorders and seems to play a key role in the development and progression of these pathologies. Microglial cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes that can change or coexist during the inflammation process. The release of proinflammatory cytokines and mediators is produced by the classically named M1-activated microglia, whereas the M2/resolution phenotype promotes neuroregeneration and the release of antiinflammatory cytokines. Thereby, this chapter summarizes the current evidence of MD diet components in mitigating microglia-mediated neuroinflammation.