Nutritional Management of Mental Disorders: Potential Role of Dietary Flavonoids and Vitamin E

Abstract

The increased prevalence of mental disorders is a major public health concern in both the developing and developed world. The pathogenesis of cognitive impairment and mental disorders are largely attributed to the oxidative damage and neuroinflammation in memory-related brain cells and tissues resulting in reduced efficiency in brain functions. Several epidemiological studies show flavonoids and vitamin E may reduce the neuronal damage leading to improved mental health, and the underlying mechanisms for these effect include their antioxidant properties, neuroprotective action in the brain tissues by protecting the neurons against injury, activation of synaptic signalling by enhancing neuronal regeneration and stimulation of the synaptic plasticity; and improvement of the cerebrovascular peripheral blood flow. Thus, this paper emphasizes the potential role of nutritional interventions as a promising strategy towards improving cognitive function and mental health. In particular, we broadly review the evidence for the potential role of flavonoids and vitamin E in modulating cognitive function and psychiatric health. We further examine the potential underlying cellular and molecular mechanisms for their effects in brain function and improved mental health.