Reducing neuroinflammation is essential for the treatment of various neurologic and autoimmune diseases. The use of dietary components to reduce neuroinflammation is a research topic. Different types of dietary fatty acids affect neuroinflammation. Neuroinflammation in the brain occurs through mediators released from microglia. Among the inflammatory mediators reported to be removed from microglia, proinflammatory cytokines; interleukin (IL)-1β, IL-6, IL-2 and tumor necrosis factor-α and anti-inflammatory cytokines IL-10 and IL-4. Fatty acids divide into three groups according to their carbon chain length. The effect of each fatty acid type on neuroinflammation differs. The neuroprotective effect of SFAs triggers neuroinflammation. Polyunsaturated fatty acids (PUFA) in human neurodegenerative disorders are known. But, each type of PUFA can have different effects.
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2022: 6.012
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