How Extra Virgin Olive Oil Can Reduce Effects Of Cognitive Impairment

A New Study Shows The Benefits Of High-Phenolic Extra Virgin Olive Oil For Older Adults With Cognitive Impairment.

^{Updated June 6th 2024}

Research Links High Phenolic Content Of EVOO With Reduced Cognitive Impairment

Extra virgin olive oil, the purest form of oil extracted from olives, is not just a staple of Mediterranean cuisine but also a gift to health, especially for seniors battling cognitive decline. With its rich content of antioxidants, healthy fats, and anti-inflammatory properties, extra virgin olive is poised to be a superfood for the brain. In this post, we will explore the connection between extra virgin olive oil and cognitive function, offering enlightening insights for health enthusiasts, senior citizens, and foodies alike.

As we age, our cognitive capabilities—such as memory, attention, and reasoning—naturally begin to wane. For some, this decline can become more pronounced, leading to conditions such as cognitive impairment or even dementia. However, recent research suggests that nutrition plays a pivotal role in slowing or potentially reversing the signs of cognitive decline.

New research has shown that some effects of aging on cognitive abilities might be reduced by following The Mediterranean Diet, known to be rich in healthy monounsaturated fats such as extra virgin olive oil.

According to results of the new Spanish study published in Clinical Nutrition, the research gives greater clarity to the link between cognitive performance and weight loss, adding to existing evidence of cognitive benefits associated with following the Mediterranean Diet.

Researchers focused on a sample of 487 male and female participants, with an average age of 65, and discovered measurable improvements when following a Mediterranean Diet.

At baseline, participants were overweight or obese and had at least three criteria for metabolic syndrome, including hypertension, hyperglycemia, excess waist fat, low HDL cholesterol and high triglyceride levels. We found that participants experienced small-to-moderate significant improvements in several cognitive domains after three years of Mediterranean diet intervention.

Natalia Soldevila-Domenech, Hospital Del Mar Medical Research Institute in Barcelona

According to a report on the study in the Olive Oil Times, improvements included short and long-term spatial and visual memory as well as verbal memory, abilities to move and act, the degree of attention and of inhibition.

“Cognitive scores were then grouped into memory, executive functions and global cognition constructs,” Soldevila-Domenech said. “We observed memory changes correlated with weight reductions after one year and with improvements in physical activity after three years.”

Higher adherence to the MedDiet enhanced memory changes. Finally, improvements in executive functions and global cognition were coupled with improvements in the quality of life of participants.

Natalia Soldevila-Domenech, Hospital Del Mar Medical Research Institute in Barcelona

Extra Virgin Olive Oil and Polyphenols For Older Adults With Cognitive Impairment.

Several studies point towards the benefit of a diet rich in extra virgin olive oil for older adults. The predominant research focuses on its impact on those at risk for cognitive decline or with established cognitive impairment.

In a study published in the Journal of the American College of Nutrition, participants who consumed a Mediterranean diet supplemented with extra virgin olive ~olive~ oil saw improvements in brain function tests compared to those on a low-fat diet.

This most recent study, follows previous research in to cognitive thinking & The effects Of Alzheimer’s.

Amnestic Mild Cognitive Impairment (MCI) is a condition in which people have memory problems more severe than normal for their age and education, but not serious enough to affect daily life. Another form of MCI, non-amnestic MCI, is characterized by impaired thinking skills other than memory, such as trouble planning and organizing or poor judgment.

According to the Alzheimer’s Association, long-term studies suggest that 10 to 20 percent of people aged 65 and older may have MCI. Study investigators have also found that participants with amnestic MCI had more than two times (2.17) greater risk of death. Non-amnestic MCI did not appear to increase mortality risk. The risk of death among participants with dementia was more than three times greater (3.26) than that of those who were cognitively normal.

Amnestic MCI is usually a prodromal condition of Alzheimer’s disease (AD). While there is no treatment for MCI and symptomatic only treatment for AD, the global effort against cognitive disorders is focused on early detection and management of AD at the stage of aMCI.

A new study has now shown that the long-term daily consumption of extra virgin olive oil could benefit elderly people with cognitive impairments even more than previously thought.

Scientists from the Aristotle University of Thessaloniki and the Greek Association of Alzheimer’s Disease and Related Disorders have succeeded in making the shift to MCI therapy via robust natural remedies that can be used in order to forestall cognitive deterioration. The scientists decided to investigate how extra virgin olive oil could play a role in mitigating or arresting the development of amnestic mild cognitive impairment.

The research, which was published in the Journal of Alzheimer’s Disease, tested the effects of high-phenolic early-harvest extra virgin olive oil against moderate phenolic extra virgin olive oil and the Mediterranean diet. Until now, there is no other study which has examined in such a detailed manner the effects of extra virgin olive oil in elders with amnestic mild cognitive impairment as an effective solution.

The researchers found that high-phenolic early-harvest extra virgin olive oil served as a natural therapeutic pharmaceutical compound for older adults with amnestic mild cognitive impairment, which is considered a prodromal condition to the development of Alzheimer’s disease.

Extra Virgin Olive Oil: Liquid Gold for the Brain

Extra virgin olive oil is often referred to as “liquid gold” due to its numerous health benefits. It is the least processed form of olive oil and contains the highest amount of polyphenols—powerful antioxidants that fight oxidative stress and inflammation, two enemies of a healthy brain.

Cognitive Benefits of Extra Virgin Olive Oil:

• Rich in Oleocanthal: This compound has been found to have neuroprotective effects, helping to clear the brain of amyloid plaques—a hallmark of Alzheimer’s disease.
• Monounsaturated Fats: The primary fat found in extra virgin olive oil is oleic acid, a monounsaturated fat that supports overall brain health and functionality.
• Anti-inflammatory Properties: Chronic inflammation is linked to cognitive decline. Extra virgin olive oil contains compounds that have natural anti-inflammatory effects.
• Supports Brain Cell Repair and Maintenance: The antioxidants in extra virgin olive oil contribute to the maintenance and repair of brain cells, thus promoting better cognitive function.

Research on Mediterrean Diet & effects on Cognitive Impairment

Previous studies have shown the therapeutic effects of following a Mediterranean diet on improving cognitive functions while decreasing the risk of amnestic mild cognitive impairment progressing to Alzheimer’s disease.

The researchers conducted a randomized prospective study so as to examine the high-phenolic early-harvest extra virgin olive oil and moderate phenolic extra virgin olive oil versus the Mediterranean diet in MCI. Genetic predisposition (Polymorphism in the apolipoprotein E (APOE) gene is a major genetic risk determinant of late-onset Alzheimer disease) to Alzheimer’s disease was tested and an extensive neuropsychological examination was administered at baseline and after 12 months.

Each participant was randomized and assigned one of three groups. Group 1 received the high-phenolic early-harvest extra virgin olive oil (50 mL/day); Group 2 received the moderate phenolic extra virgin olive oil (50 mL/day), and 3) Group 3 received only the Mediterranean diet  instructions.

The results of the study demonstrated that participants following an high-phenolic early-harvest extra virgin olive oil  variation of the Mediterranean diet fared better in the 12-month follow-up performance in almost all cognitive domains of the Alzheimer’s disease assessment scale-cognitive subscale, which is a scale used to understand the level of cognitive impairment caused by the disease, than adherents to the other two diets. Those patients also fared better with digit span, which focuses on the working memory activity and letter fluency.

Furthermore, adherents to the moderate phenolic extra virgin olive oil variation of the Mediterranean diet fared better on the same cognitive tests than participants in the control group, who followed a standard Mediterranean diet. “The results of this study suggest that the long-term consumption of an extra virgin olive oil-containing diet starting at an early age provides a protective effect against Alzheimer’s disease and its related disorder cerebral amyloid angiopathy,” the researchers wrote.