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This content is taken from the EIT Food, University of Turin & European Institute of Innovation and Technology (EIT)'s online course, Food for Thought: The Relationship Between Food, Gut and Brain. Join the course to learn more.

What comes next: week 5

This week we explored both good and bad effects of the food we eat on the body and brain.

This included discussing molecules that are often described as ‘healthy’, like flavonoids and omega-3s, and a special food that can favour the healthy development of the brain: maternal milk. We also discussed topics such as the effect of fructose on our body and the brain, and the effects of specific nutritional deficiencies.

In the last week of this course, we will explore a topic that in the last ten years has received a lot of attention from scientists and from society: the the gut-brain axis and the role that the microbiome can play in it.

We hope this week has been interesting, and we look forward to seeing you in the next and final week!

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This article is from the free online course:

Food for Thought: The Relationship Between Food, Gut and Brain

EIT Food

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