Dietary Neurotransmitters: A Narrative Review on Current Knowledge

Area of Science:

• Neuroscience
• Nutritional Science
• Food Science

Background:

• Foods contain substances impacting the human nervous system, including neurotransmitters (NTs).
• Key dietary NTs include acetylcholine (ACh), glutamate, gamma-aminobutyric acid (GABA), dopamine, serotonin (5-HT), and histamine.
• Integrating dietary approaches in neuropsychiatry necessitates understanding these food-derived NTs.

Purpose of the Study:

• To identify food sources of major neurotransmitters (ACh, glutamate, GABA, dopamine, 5-HT, histamine).
• To explore factors influencing NT content in foods.
• To highlight the need for further investigation into the clinical significance of dietary NTs.

Main Methods:

• Literature search of PubMed and Scopus databases.
• Focused on identifying food sources of specific neurotransmitters.
• Reviewed factors affecting NT levels in food.

Main Results:

• Various foods, including animal products, fruits, plants, roots, and botanicals, contain NTs.
• NT levels are influenced by natural presence, food processing, ripening, preservation, cooking, and microbial activity.
• Gut microbiota are also significant sources of NTs.

Conclusions:

• Dietary NTs are present in a wide range of foods and influenced by numerous factors.
• Significant data gaps exist regarding the bioavailability, effects, and clinical implications of dietary NTs.
• Evidence-based intervention studies are crucial to advance understanding and application.