Proving the benefits of olive oil for cognitive functions

Scientists at the Harrison College of Pharmacy at Auburn University, USA, have proven the benefits of olive oil for cognitive functions.

The journal Nutrients notes that the researchers studied the case of 25 volunteers with mild cognitive disorders. They were asked to add 30 milliliters (about three tablespoons) of olive oil to their daily diet for six months. Thirteen of them drank extra virgin olive oil and the other 12 drank refined olive oil. The first type of olive oil contains many phenols – a type of organic compound containing a hydroxyl and benzene group.
Before and after consuming olive oil, all participants underwent magnetic resonance imaging, cognitive tests, and blood tests to detect biomarkers of Alzheimer’s disease.

The results showed that the two types of olive oil used improved cognitive functions, and this was reflected in indicators of clinical dementia and other behavioral criteria. These results are consistent with the results of experiments conducted on laboratory mice previously.

According to the researchers, the MRI results were not the same in the two groups, as it turned out that the virgin olive oil stimulates the blood-brain barrier and communication between different brain regions, while the refined oil increased the functional activation of the brain in the areas responsible for perception, which led to an improvement in memory.

The researchers add, biomarkers of Alzheimer’s disease also changed. Amyloid plaques and tau protein changed for the better in both groups. This may have resulted in improved blood-brain barrier function, as well as cognitive abilities.