Wine Consumption, Diet and Microbiome Modulation in Alzheimer's Disease (2020)

The article discusses the relationship between wine consumption, diet, and microbiome modulation in Alzheimer's Disease (AD). It highlights the potential impact of dietary polyphenols, particularly wine polyphenols, on oral and gut microbiota composition and function. These effects are considered crucial in the field of neurodegenerative diseases as a strategy to prevent or slow down AD progression. The review emphasizes the link between oral and intestinal microbiome, the interaction between wine polyphenols and microbiota, and the mechanisms through which bacteria, polyphenols, and their metabolites influence communication pathways between the brain and microbiota in AD patients. The text also touches upon the neuropathological mechanisms associated with AD, the role of genetic, environmental, and lifestyle factors in disease onset, and the importance of addressing modifiable risk factors like diet and lifestyle to prevent or delay AD. The article underscores the significance of understanding the microbiome's role in optimizing dietary-health effects and its potential impact on bodily and brain functions in the context of AD.