Exposure to Mycotoxins: Neurological Disorders and Psychiatric Manifestations

Abstract

Mycotoxins, toxic secondary metabolites produced by fungi and molds, have negative health impacts on both humans and animals. They are commonly found in foods such as nuts, coffee, cereals, and grains, particularly in regions with warm, humid climates. Among the most prevalent mycotoxins in these foods are aflatoxin B1, ochratoxin A, zearalenone, patulin, and deoxynivalenol (DON). The presence of mold capable of producing mycotoxins within food contributes to an elevated risk of various illnesses, including those related to the nervous system, due to their known neurotoxicity. When mycotoxins cross the blood-brain barrier (BBB), they can damage brain cells, induce inflammation, and disrupt the balance of neurochemicals. A growing body of evidence suggests a link between these harmful compounds and neurodegenerative diseases such as Alzheimer’s and Parkinson’s. Additionally, they are posited as potential factors in psychiatric conditions, contributing to cognitive deficits, anxiety, and depression. Numerous pathways through which neurotoxicity occurs have been explored, such as mitochondrial dysfunction, oxidative stress, neuroinflammation, compromise of the BBB, and the activation of glial cells, which collectively lead to neuronal apoptosis and disturbance of the normal operations within the central nervous system. This thorough review examines the role of mycotoxins as environmental catalysts in the development of neurodegenerative and psychological disorders, elucidates the underlying mechanisms, and evaluates strategies to mitigate their effects in driving these conditions.

Symptom Clusters