The impact of nutrition on neuroinflammation in vitro and in vivo

Ewelina Anna Kurtys

    Research output: ThesisThesis fully internal (DIV)

    2364 Downloads (Pure)

    Abstract

    Food has a big impact on our quality of life. In this project we focused on the food components which can potentially help to prevent or be used as an additional therapy for brain diseases, such as stroke or cognitive decline.
    Food components, such as vitamins, oils, fiber components and proteins, were tested on isolated brain immune cells, microglia. Activation of microglia is believed to play a role in the development of some brain diseases. Our experiments have shown that some food components can inhibit the activation of microglia. Next, we tested a diet which contained elevated amounts of these food components in animals. Animals subjected to stroke or major abdominal surgery were given a standard diet or an experimental diet containing elevated amounts of the food components which we tested on previously on isolated cells. Animals receiving an experimental diet recovered better and showed less symptoms associated with brain inflammation.
    This study supports the hypothesis that food is a promising tool which could be used as additional treatment or prevention of brain diseases. It also underlines the importance of (proper) nutrition on our health.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    • University of Groningen
    Supervisors/Advisors
    • Dierckx, Rudi, Supervisor
    • Eisel, Ulrich, Supervisor
    • de Vries, Erik, Co-supervisor
    • Copray, Joseph, Co-supervisor
    Award date13-Mar-2017
    Place of Publication[Groningen]
    Publisher
    Print ISBNs978-94-6182-770-8
    Electronic ISBNs978-94-6182-777-7
    Publication statusPublished - 2017

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