American researchers have recently discovered that a diet rich with Extra Virgin Olive Oil (EVOO) – a key component of the Mediterranean Diet – can help forestall off memory loss and cognitive decline, protecting the brain from related conditions such as:
Extra Virgin Olive Oil could in fact be considered as a viable therapeutic opportunity for preventing or halting Alzheimer’s disease.
The findings, titled ‘Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy’ was published in the online journal, the Annals of Clinical and Translational Neurology, as a case study undertaken by researchers from Philadelphia’s Lewis Katz School of Medicine at Temple University led by Domenico Praticò, a professor of Pharmacology and Microbiology and the Center for Translational Medicine.
In addition, the study aimed to investigate the effect that daily consumption of Extra Virgin Olive Oil has on the incidence of Alzheimer’s disease by investigating its essential impact on an Alzheimer’s disease such as phenotype discovered in modified mice.
While recent studies have found that the phenolic compounds and antioxidant qualities of Extra Virgin Olive Oil can indeed help protect against both disease-related and age-associated brain oxidation in mice, furthermore, these studies only addressed one of the main characteristics of the Alzheimer’s disease phenotype.
To remedy this, researchers used mice that had been genetically modified to showcase the three main characteristics of Alzheimer’s disease, which are:
Amyloid plaque buildup happens when a fragment of a protein is developed in excess by the brain and creates a buildup between neurons, while neurofibrillary tangles occur when a protein called tau gets twisted, failing to transport essential nutrients in the brain and resulting in brain cell death.
The mice were divided into two randomized groups – one was fed a standard diet and the other a diet supplemented by Extra Virgin Olive Oil from the Apulia region of Italy; an olive oil chosen for its adherence to the stringent quality criteria required by researchers.
After a six-month period, the mice were put through an assortment of cognitive performance tests.
As a result, researchers discovered that the mice on the Extra Virgin Olive Oil rich diet displayed restored working and spatial memory in comparison to their baseline performance. Upon examination, it was also discovered that the brains of the mice on the Extra Virgin Olive Oil-rich diet had decreased peptide levels and deposits drastically.
The diet was also found to decrease the levels of tau phosphorylation and pathology in the brains of the mice and improve synapse integrity and neuroinflammation with increased autophagy (the elimination of harmful accumulated debris).
As all the above are major characteristics of the Alzheimer’s disease phenotype, the study easily and positively demonstrated that EVOO (Extra Virgin Olive Oil) had a beneficial influence, with researchers concluding that the study provides “support to the positive cross-sectional and longitudinal data on this component of the Mediterranean diet, and most crucially the biological rationale to the hypothesis that Extra Virgin Olive Oil could be considered as a viable therapeutic opportunity for preventing or halting Alzheimer’s disease.”
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The Mediterranean diet is known to contain a variety of beneficial effects on health, from lowering peripheral arterial disease risk to reducing sleep apnea, to even increasing life expectancy.
In addition, according to a new study from Sapienza University in Rome, Extra Virgin Olive Oil as part of a Mediterranean diet seems to have healthier effects on cholesterol and blood sugar after meals than other types of fat in general.
Furthermore, the Mediterranean diet is an eating style generally of countries such as Greece, Italy, Morocco and Spain, that mainly focuses on whole grains, vegetables, fish, fruits, low-fat dairy, nuts, legumes, and extra virgin olive oil.
Previous research has come to a conclusion that extra virgin olive oil may also help protect against cardiovascular disease, but it has not been clear what accounts for this effect.
To determine how the oil benefits heart and blood vessel health, researchers evaluated the effects of adding either no oil, 10 grams (approximately 2 tablespoons) of Extra Virgin Olive Oil, or 10 grams of corn oil to a standard Mediterranean lunch in 25 subjects without diabetes.
In the first stage of the study, the participants were randomly assigned to eat the meal either with or without the additional Extra Virgin Olive Oil. A month later, these same participants were randomly assigned to eat the meal either with the addition of Extra Virgin Olive Oil or the addition of corn oil.
As the test determined, blood tests taken two hours before and two hours after theses meals concluded that blood sugar levels rose much less after the meal with extra virgin olive oil (26.2 mg/dl, on average) compared to the meal with corn oil (40.7 mg/dl, on average) or the meal with no additional oil (53.6 mg/dl, on average).
Additionally, lower levels of LDL, or “bad” cholesterol, were also found after the meal with supplemental extra virgin olive oil compared to the meals with corn oil or no oil.
Although the study is small, the researchers note that it is one of the first to connect lower cholesterol and blood sugar after meals to a Mediterranean diet with Extra Virgin Olive Oil.
American researchers have recently discovered that a diet loaded with Extra Virgin Olive Oil (EVOO) - a Essential component of the Mediterranean Diet Program Plan - can help forestall memory off memory loss and cognitive decline, protecting the brain from related conditions for example as:
Alzheimer's Disease
Dementia
Memory reduction
Extra Virgin Olive Oil can in fact be regarded as as a viable therapeutic chance for protecting against or halting Alzheimer's disease.
The findings, also branded'Extra-virgin olive oil ameliorates cognition and neuropathology of the 3xTg mice: role of autophagy' was published within the internet journal, the Annals of Clinical and Translational Neurology, as a case review undertaken by researchers by Philadelphia's Lewis Katz college of Medicine Medicine at Temple University headed by Domenico Praticò, a professor of Pharmacology and Microbiology and the Center for Translational medication.
In addition, the analysis aimed to investigate the consequence that daily ingestion of Extra Virgin Olive Oil has increased the prevalence of Alzheimer's disease by investigating its essential impact on an Alzheimer's disease these as phenotype discovered in mice that were modified.''
While the latest research has discovered that the anti-inflammatory substances and antioxidant qualities of Extra Virgin Olive Oil can really support shield against equally equally disease-related and age-associated brain oxidation in mice but furthermore, these scientific research just addressed among the main characteristics of the Alzheimer's disease phenotype.
To cure this, researchers used mice that had been genetically changed to successfully showcase the 3 main characteristics of Alzheimer's disease, that are:
Memory impairment
Amyloid plaque buildup
And neurofibrillary tangles
Amyloid plaque buildup happens every time a fragment of a protein is manufactured excessively from the brain and creates a buildup involving nerves, whereas neurofibrillary tangles come about every time a protein called tau gets twisted, failing to transport essential nourishment from the brain and leading in brain cell death.
The mice have been split to two randomized teams - which was fed a standard diet regime program plan and the other a diet program plan commissioned by Extra Virgin Olive Oil in the Apulia region of Italy; an olive oil picked for the adherence to the strict quality criteria demanded by researchers.
After a six-month stage the mice have been placed by means of an assortment of cognitive performance evaluations.
As a consequence, researchers discovered that the mice over the Extra Virgin Olive Oil prosperous diet plan program regime displayed revived doing work and spatial memory in comparison for their baseline performance. On examination, it was also discovered that the brains of the mice over the Extra Virgin Olive Oil-rich diet program plan had decreased peptide degrees and residue drastically.
The diet plan program was also utilized to decrease the amount of tau phosphorylation and pathology from the brains of the mice and enhance synapse ethics and neuroinflammation with increased autophagy (the elimination of harmful accumulated debris).
As all the above are major characteristics of the Alzheimer's disease phenotype, the analysis easily and absolutely demonstrated that EVOO (Extra Virgin Olive Oil) had a beneficial effect, together with researchers finishing that the analysis provides"aid into the favorable cross-sectional and longitudinal data in this element of the Mediterranean diet plan program regime, and many crucially the biological rationale into the hypothesis that Extra Virgin Olive Oil might be thought of as a viable therapeutic chance for protecting against or halting Alzheimer's disease"
