This review summarizes recent insights into the effects of foods and natural products on brain function, focusing on neuron-glia interactions and the Gut-Brain Axis. Bioactive compounds such as polyphenols, omega-3 fatty acids, curcumin, and ginsenosides exert neuroprotective effects by attenuating oxidative stress and neuroinflammation through activation of the Nrf2/ARE signaling pathway and suppression of NF-?B-mediated inflammatory cascades. They also enhance synaptic plasticity via the CREB-BDNF pathway, improving learning and memory function. Fermented foods and microbiota-related metabolites, particularly short-chain fatty acids (SCFAs), modulate the Gut-Brain Axis, leading to increased hippocampal BDNF expression and emotional stability. Traditional Korean fermented foods and marine-based dietary components further contribute to the regulation of neuron-glia networks, providing a scientific rationale for the neurofunctional benefits embedded in Korean dietary culture. This review highlights that food-derived bioactive components act not only as nutrients but also as neuromodulatory agents maintaining brain homeostasis. Future perspectives emphasize integrating molecular neuroscience with food culture research to advance the emerging field of food neuroscience and promote functional food innovation grounded in traditional dietary wisdom.

Abstract
I. 서 론
II. 본 론
    1. 식품 및 천연소재의 뇌기능 관련 생리활성과 주요 특성
    2. 식품 및 천연소재의 뇌기능 조절 분자기전
III. 요약 및 결론
감사의 글
Conflict of Interest
References

• 최지원(한국식품연구원) | Jiwon Choi (Korea Food Research Institute)
• 허진영(한국식품연구원, 한국과학기술연합대학원 대학교) | Jinyoung Hur (Korea Food Research Institute, University of Science Technology (UST)) Corresponding author