A groundbreaking study conducted by Brigham and Women’s Hospital in collaboration with Harvard University’s T.H. Chan School of Public Health has revealed that incorporating olive oil into one's diet could significantly reduce the risk of cognitive decline. The research, published in October 2023, observed a remarkable 28% lower risk of cognitive deterioration among individuals who consumed approximately seven grams (about half a tablespoon) of olive oil daily. This finding underscores the potential of olive oil as a dietary staple for enhancing cognitive function due to its neuroprotective properties.
The extensive study tracked 92,383 participants over a span of 28 years, evaluating their dietary habits through self-reported data. Participants detailed their consumption of various foods, including the types of fats and oils used in their meals over the past year. Those who reported higher intake of olive oil demonstrated a reduced likelihood of developing neurodegenerative conditions and a lower risk of cognitive-related mortality.
Extra Virgin Olive Oil (EVOO), a premium form of olive oil, contains oleuropein-aglycone, a compound known for its anti-inflammatory, antioxidant, cardioprotective, and neuroprotective properties. These attributes are believed to contribute significantly to olive oil's ability to protect brain health. The study highlights that the phenolic compounds in EVOO shield cells from oxidative damage caused by free radicals generated during oxygen metabolism.
“Beyond heart health, the findings extend the current dietary recommendations of choosing olive oil and other vegetable oils for cognitive-related health,”
- The study
Previous research has linked olive oil consumption to improved brain health, and this recent study further supports these claims. Olive oil's neuroprotective impact may stem from its capacity to mitigate inflammation and oxidative stress within the brain. The presence of oleocanthal, another compound in olive oil, has shown significant anti-inflammatory effects, contributing to its reputation as a beneficial dietary component.
“The phenolic compounds in EVOO protect cells from oxidative damage caused by the free radicals formed during oxygen metabolism,”
- The study
The study's implications are profound, suggesting that olive oil could play a crucial role in preventing and managing neurodegenerative diseases such as Alzheimer's and Parkinson's. By incorporating olive oil into daily meals, individuals may bolster their cognitive resilience and protect against age-related mental decline.
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