چکیده مقاله
The gut brain axis links gut microbiota to brain function, regulating stress, mood, and cognition via microbial metabolites, neural signaling, and immune pathways Climate change exacerbates stressors like food insecurity, heat stress, and migration, disrupting microbial balance and worsening mental health and nutritional deficits This narrative review synthesizes 80 peer reviewed studies 2010 2025 to evaluate how functional foods probiotics, prebiotics, omega 3 fatty acids, and polyphenols mitigate these challenges, emphasizing scalable, technology driven solutions in the food industry Key mechanisms include short chain fatty acid production, inflammation reduction, and neurotransmitter modulation Innovations such as 3D printed probiotic snacks, microencapsulated probiotics, algae derived omega 3 supplements, and solar powered processing enhance nutritional resilience in regions including East Africa, South Asia, Oceania, the Middle East, Scandinavia, and North America Clinical trials demonstrate that probiotics improve mood, while omega 3s reduce neuroinflammation Blockchain ensures transparent supply chains, though costs and cultural barriers persist Community engagement and public private partnerships, supported by regulatory frameworks, promote equitable access The food industry's adoption of advanced technologies strengthens mental and nutritional health in climate vulnerable populations, supporting global food security goals
کلیدواژهها
نویسندگان
Negin Rezaei Savadkouhi
Department of Food Science and Technology, Institute of Nutritional Research and Food Industry, Shahid Beheshti University of Medical Sciences, Iran
Niloufar Rezaei
Quality Control Laboratory, Food and Drug Administration, Iran University of Medical Sciences
شیوه ارجاع
Rezaei Savadkouhi, Negin and Rezaei, Niloufar,1404,Functional Foods and Technology-Driven Solutions for Gut-Brain Axis Modulation in Climate-Driven Stress,Ninth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
ارائهشده در
مجموعه مقالات نهمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران29 آبان 1404 · تهران