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Recent research has shown that gut microbes also have a profound impact on brain function and cognition, leading to the concept of the gut\u2013brain axis. One way in which the gut microbiota can influence the brain is through the bioconversion of polyphenols to other bioactive molecules. Phenolic compounds are a group of natural plant metabolites widely available in the human diet, which have anti-inflammatory and other positive effects on health. Recent studies have also suggested that some gut microbiota\u2013derived phenolic metabolites may have neurocognitive effects, such as improving memory and cognitive function. The specific mechanisms involved are still being studied, but it is believed that phenolic metabolites may modulate neurotransmitter signaling, reduce inflammation, and enhance neural plasticity. Therefore, to exert a protective effect on neurocognition, dietary polyphenols or their metabolites must reach the brain, or act indirectly by producing an increase in bioactive molecules such as neurotransmitters. Once ingested, phenolic compounds are subjected to various processes (eg, metabolization by gut microbiota, absorption, distribution) before they cross the blood\u2013brain barrier, perhaps the most challenging stage of their trajectory. Understanding the role of phenolic compounds in the gut\u2013brain axis has important implications for the development of new therapeutic strategies for neurological and psychiatric disorders. By targeting the gut microbiota and its production of phenolic metabolites, it may be possible to improve brain function and prevent cognitive decline. In this article, the current state of knowledge on the endogenous generation of phenolic metabolites by the gut microbiota and how these compounds can reach the brain and exert neurocognitive effects was reviewed.<\/jats:p>","DOI":"10.1093\/nutrit\/nuae034","type":"journal-article","created":{"date-parts":[[2024,4,30]],"date-time":"2024-04-30T16:47:08Z","timestamp":1714495628000},"page":"e533-e546","source":"Crossref","is-referenced-by-count":38,"title":["From the gut to the brain: the long journey of phenolic compounds with neurocognitive effects"],"prefix":"10.1093","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9682-743X","authenticated-orcid":false,"given":"In\u00e9s","family":"Dom\u00ednguez-L\u00f3pez","sequence":"first","affiliation":[{"name":"Polyphenol Research Group, Department of Nutrition, Food Science, and Gastronomy, XIA, Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona , 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