So – we can add another of the amazing health benefits of Morocco Gold extra virgin olive oil.
According to News Medical, the U.S. Center, Alzheimer’s disease is the most common form of dementia.
It is estimated to affect approximately 5 million people in the United States alone. The neurodegenerative disease is progressive and cannot yet be cured or reversed. Researchers from the Lewis Katz School of Medicine at Temple University (LKSOM) in Philadelphia, reported that extra virgin olive oil, which is the most common component in the Mediterranean Diet, boosts cognitive performance and could aid in preventing Alzheimer’s. The study involved mice models that have the three components present in Alzheimer’s disease, memory impairment, amyloid plaque build-up and neurofibrillary tangles.
Amyloid plaques are the result of the excess production and build-up of beta-amyloid, a fragment of the protein called “amyloid precursor protein.” In Alzheimer’s disease, these plaques build up in the spaces between neurons.
Neurofibrillary tangles are the result of twisted strands of a protein called tau. In a healthy brain, tau helps with the transportation of nutrients and other molecules that the brain cells need. In Alzheimer’s disease, this protein gets tangled up inside the brain cells, which happen to be dying because essential nutrients no longer reach them.
Alzheimer’s characteristics begin to develop in a rodents quite early on, so in this experiment, the oil was added to the diet when the mice were 6 months old, before any symptoms could have appeared.
The mice were separated into two groups. The first were fed a regular diet including extra virgin olive oil while the second group has no extra virgin olive oil added to their diet. The researchers evaluated the mice’s cognitive abilities by administering tests for their spatial memory, working memory, and learning skills.
Extra Virgin Olive Oil Preserves Brain Cell Health
In terms of general appearance, no differences were noted between the two animal groups.
But, when the mice were 9 months and 12 months old, the mice that had been fed the extra-virgin olive oil diet performed much better in the cognitive tests.
Lead investigator Dr. Dominica Praticò and his team also analyzed the brain tissue of these mice, and the studies revealed striking differences between the appearance and functioning of the nerve cells.
Firstly, the integrity of the synapses – which are the parts of the brain cell that facilitate communication among neurons – was preserved much better in the olive oil group. Secondly, the brain tissue in the mice fed olive oil revealed a “dramatic increase” in the autophagy activation of the nerve cells.Autophagy is a process that sees nerve cells disintegrate and eliminate the toxic debris that tends to accumulate between the cells. In this experiment, the increase in autophagy led to a decrease in the amyloid plaques and tau.
Dr. Praticò says, “This is an exciting finding for us. Thanks to the autophagy activation, memory, and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced. This is a very important discovery, since we suspect that a reduction in autophagy marks the beginning of Alzheimer’s disease.”
OTHER BENEFITS OF MOROCCO GOLD EXTRA VIRGIN OLIVE OIL
Olive oil must now be the most researched foodstuff available. Thanks to detailed scientific analysis we now know that high quality extra virgin olive oil, rich in polyphenols deliver health benefits including:
Reduced of risk of cardiovascular diseases
Cardiovascular diseases are the top cause of death in the industrialised world. A host of studies have documented that arteriosclerosis is closely linked to eating habits and lifestyle.
Beneficial effect on ulcers and gastritis
Olive oil reduces the risk of the flow or reflux of food and gastric juice up from the stomach to the oesophagus, the gastric content of the stomach is released more slowly and gradually into the duodenum, giving a greater sensation of “fullness”.
Maintains the digestive tract in good health.
Olive oil produces a small amount of secretion by the pancreas, making this organ “work” little, but efficiently and enough to carry out all its digestive functions. It stimulates the absorption of various nutrients (calcium, Iron, magnesium, etc.).
Helps to reduce blood pressure
Certain foods can raise blood pressure besides having an effect on body weight. Along with high blood cholesterol, cigarette smoking, obesity and diabetes, it is one of the main health problems of the developed world. Addition of olive oil to a diet has a clear lowering effect on blood pressure. Regular consumption of olive oil decreases both systolic (maximum) and diastolic (minimum) blood pressure.
Help control healthy cholesterol levels
Cholesterol is a fatty substance contained in foods of animal origin. Diets containing a large amount of animal fats raise blood cholesterol level, which is one of the chief risk factors of cardiovascular disease.
Olive oil lowers the levels of total blood cholesterol, LdL-cholesterol and triglycerides. At the same time it does not alter the levels of HbL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches and recurrent heart disease.
Olive oil eases or prevents diabetes
An Olive Oil rich diet is not only a good alternative in the treatment of diabetes, it may also help to prevent or delay the onset of the disease. How it does so is by preventing insulin resistance lowering triglycerides and ensuring better blood sugar level control and lower blood pressure.
Olive oil lessens the severity of osteoporosis
Osteoporosis is a reduction in bone tissue mass that increases the risk of fractures. There are two types. Type I occurs in middle-aged, post-menopausal women and type II in the elderly. Olive oil appears to have a favourable effect on bone calcification, and bone mineralisation is better the more olive oil is consumed. It helps calcium absorption, thereby playing an important part during the period of growth and in the prevention of osteoporosis.