It has long been known that the Mediterranean diet is excellent for our health, especially olive oil.
In a new study, scientists have discovered another property of olive oil that has a beneficial effect on health.
It is about preserving memory and its ability to protect the brain from Alzheimer’s disease.
Scientists at Lewis Katz School of Medicine at Temple University have published their study in the journal Annals of Clinical and Translational Neurology.
They came to the conclusion that cold-pressed olive oil reduces the production of beta-amyloid plaque and neurofibrillator nodes, which are classic indicators of Alzheimer’s disease.
Professor Domenico Pratico and his team discovered mechanisms behind the protective properties of olive oil.
The oil reduces inflammatory processes in the brain and activates the process of autophagia.
In the autophagy process, cells cleanse intracellular waste and toxins such as amyloid plaque and tau-poisonous protein that form nodes in the brain.
The mice, to which cold-pressed olive oil was given, had an increased level of autophagy in the brain cells.
And a reduced level of amyloid plaque and hyperphosphorylary tau-protein, which is responsible for the neurofibrillary nodes.
Such nodes lead to dysfunction of the nerve cells responsible for the occurrence of Alzheimer’s disease.
The researchers divided the animals into two groups.
There were huge differences in the appearance and function of brain cells.
The connections between neurons, the so-called the synapses, were better preserved in mice that were given olive oil. And there was also an increase in the process of autophagia.
They also showed better memory and learning ability.
This discovery is of great importance because scientists believe reduced autophagy marks the onset of Alzheimer’s disease.
They want to continue to research and discover if olive oil can really help treat and prevent this disease, even though it has already occurred in the body.