Olive Polyphenols May Affect Learning and Memory
New research from the Institute of Cellular Biology and Neurobiology in Rome sugÂgests that olive polypheÂnols may impact proÂteins in the brain related to memÂory, learnÂing, and thinkÂing. Mice given an olive extract conÂtainÂing polypheÂnols showed increased levÂels of Nerve growth facÂtor (NGF) and brain-derived neuÂrotropic facÂtor (BDNF) in cruÂcial brain areas, potenÂtially enhancÂing learnÂing and memÂory processes.
New research conÂducted by the Institute of Cellular Biology and Neurobiology in Rome, showed that olive polypheÂnols may affect cerÂtain proÂteins in the brain that are involved in memÂory, learnÂing and thinkÂing.
For this study pubÂlished in the jourÂnal Nutrition, the researchers proÂvided mice with an olive extract that conÂtained olive polypheÂnols. This olive extract was obtained from olive pomace, the remains of the olives after the oil has been extracted.
After 10 days they meaÂsured levÂels of Nerve growth facÂtor (NGF) and brain-derived neuÂrotropic facÂtor (BDNF), which are neuÂrotrophins.
Neurotrophins are proÂteins that are involved in the proper funcÂtionÂing and develÂopÂment of neuÂrons. According to the researchers NGF and BDNF play key roles in brain cell develÂopÂment, growth, and surÂvival.
The researchers found eleÂvated levÂels of NGF and BDNF in the hipÂpocamÂpus and olfacÂtory bulbs comÂpared to the conÂtrol group. The researchers conÂcluded that olive polypheÂnols in mice may increase the levÂels of NGF and BDNF in cruÂcial areas, which play a key role in learnÂing and memÂory processes.
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