Extra-virgin olive oil (EVOO) appears to protect memory and learning ability and reduces the formation of beta amyloid (Aβ) plaques and neurofibrillary tangles in the brain — the classic hallmarks of Alzheimer’s disease (AD) — new animal research shows.
The study, conducted by investigators at Temple University in Philadelphia, Pennsylvania, suggests that it is the olive oil component of the Mediterranean diet that likely promotes healthy brain aging.
“Our study is the first demonstration that EVOO can beneficially affect memory, amyloid plaques, and tau pathology, the hallmark lesions in the brain of Alzheimer’s patients,” lead researcher Domenico Pratico, MD, professor of pharmacology and microbiology, Center for Translational Medicine, Lewis Katz School of Medicine, Temple University, told Medscape Medical News.
“And results are important enough to absolutely encourage people to consume greater amounts of EVOO. Given that it’s been consumed for at least 2000 years, I do not anticipate any side effects,” he added.