Italian researchers from the University of Florence have found that Extra Virgin Olive Oil (EVOO) polyphenols are known to Block or delay the appearance of Alzheimer's disease.
For this analysis that was published in PLOS a single, a peer reviewed, open access journal, mouse models of Alzheimer's disease have been awarded oleuropein aglyconethat the main polyphenol found in Extra Virgin Olive Oil for approximately 6 8 weeks. The results were outstanding!
They revealed that dietary supplementation of oleuropein aglycone heavily improved the cognitive performance of the mice compared for the category that didn't obtain the olive oil polyphenol. Furthermore, the scientists also ran memory performance tests and noted that from the mouse model, cognitive impairment was completely prevented by oleuropein aglycone administration towards the mice.
As soon as it is not the first time that Olive Oil and the Mediterranean diet plan program appear to safeguard from Alzheimer's, this research adds more proof that these benefits can be traced back in the intake of Extra Virgin Olive Oil (EVOO) and its own particular main polyphenol, oleuropein aglycone.
The researchers concluded that their results support the possibility that dietary supplementation using Extra Virgin Olive Oil may in fact actually stop or delay the incidence of Alzheimer's disease and reduce the extreme severity of its symptoms.