Consumption of extra virgin olive oil protects against Alzheimer’s Disease
A recent study conducted by a team of scientists in the Department of Basic Pharmaceutical Science at the University of Louisiana at Monroe, found that consumption of extra virgin olive oil helps reduce the risk of Alzheimer’s disease (AD).
The team of scientists believe that they have indentified the component in olive oil that helps shuttle the abnormal AD proteins out of the brain.
Amal Kaddoumi and colleagues note that AD affects about 30 million people worldwide, but the prevalence is lower in Mediterranean countries.
Their research suggested that the actual protective agent might be a substance called oleocanthal, which has effects that protect nerve cells from the kind of damage that occurs in AD. Kaddoumi’s team sought evidence on whether oleocanthal helps decrease the accumulation of beta-amyloid (Aβ) in the brain, believed to be the culprit in AD.
For their study, they tracked the impact of oleocanthal in the brains and cultured brain cells of laboratory mice (a strain of rodents bred to use as stand-ins for humans with Alzheimer's disease).
The results? Oleocanthal was clearly effective. In every case, it showed a consistent pattern of it boosting the production of two proteins and key enzymes believed to be critical in ridding beta-amyloid from the brain.
The report concludes that: “Extra-virgin olive oil-derived oleocanthal associated with the consumption of Mediterranean diet has the potential to reduce the risk of AD or related neurodegenerative dementias.”
Sources: Natural News, American Chemical Society