Extra Virgin Olive Oil May Prevent Alzheimer’s Disease

Aug. 29, 2013
By Elena Paravantes

Recent News

Italian researchers from the University of Florence have found that extra virgin olive oil polyphe­nols may pre­vent or delay the appear­ance of Alzheimer’s dis­ease.

For this study that was pub­lished in PLOS One, a peer reviewed, open access jour­nal, mouse models of Alzheimer’s dis­ease were given oleu­ropein agly­cone, the main polyphe­nol found in extra virgin olive oil for 8 weeks. The results showed that dietary sup­ple­men­ta­tion of oleu­ropein agly­cone strongly improved the cog­ni­tive per­for­mance of the mice com­pared to the group that did not receive the olive oil polyphe­nol.

The sci­en­tists also con­ducted memory per­for­mance tests and noted that in the mouse model, cog­ni­tive impair­ment was com­pletely pre­vented by oleu­ropein agly­cone admin­is­tra­tion to the mice.

While it is not the first time that olive oil and the Mediterranean diet appear to pro­tect from Alzheimer’s, this research adds more evi­dence that, at least in part, these ben­e­fits can be traced back to the intake of extra virgin olive oil and its main polyphe­nol, oleu­ropein agly­cone.

The Polyphenol Oleuropein Aglycone Protects TgCRND8 Mice against Aß Plaque Pathology (PLOS One)

The researchers con­cluded that their results sup­port the pos­si­bil­ity that dietary sup­ple­men­ta­tion with extra virgin olive oil may pre­vent or delay the occur­rence of Alzheimer’s dis­ease and reduce the sever­ity of its symp­toms.