PubMed · 2026-04-20
A new review argues that plant-derived polyphenols—compounds from colorful fruits, vegetables, and herbs—may support brain health and mood in postmenopausal women by interacting with gut bacteria, but no clinical trials have yet tested this directly. The authors call for precision nutrition research that accounts for individual differences in how people's gut microbes process these plant compounds.
No human clinical trial has investigated how dietary polyphenols affect gut-brain outcomes specifically in postmenopausal women, representing a major gap in nutrition research.
Gut microbiome 'metabotypes'—particularly equol-producing (from soy isoflavones) and urolithin-producing (from pomegranate and berries) types—vary widely between individuals and determine whether polyphenols produce meaningful biological effects.
Chronic medications common in postmenopause reshape the gut microbiome's composition and function, altering how polyphenols are metabolized and potentially undermining or amplifying their effects on brain health.
