Progress in research on the role of clinical nutrition in treating traumatic brain injury affecting the neurovascular unit.

This article focuses on the role of clinical nutrition and dietary habits in addressing neurovascular unit (NVU) dysfunction following traumatic brain injury (TBI). The NVU, comprising neurons, glial cells, and blood vessels, is critical in maintaining brain homeostasis, and its dysfunction after TBI leads to neuroinflammation, microcirculatory disturbances, blood–brain barrier impairment, and neuronal injury. Nutritional therapies, including supplementation with omega-3 fatty acids, curcumin, resveratrol, vitamins, and minerals, have shown promise in preclinical and some clinical studies by reducing inflammation, oxidative stress, promoting angiogenesis, and restoring NVU function. Additionally, dietary habits significantly influence TBI outcomes, with poor diets such as Western-style, high fructose intake, and alcoholism linked to worse prognoses, while ketogenic and nutrient-rich diets may improve recovery. Early enteral nutrition is emphasized as an effective supportive treatment, and nutritional interventions targeting NVU repair are proposed as potential strategies for improving TBI rehabilitation.