Findings from a recent study indicate a potential protective role for extra virgin olive oil consumption against the development of Alzheimer’s disease.

 

For their research, the team used mice that were genetically modified to develop the memory impairment, amyloid plaques and neurofibrillary tangles that characterize Alzheimer’s disease. Beginning at six months of age, one group was given either extra virgin olive oil-enriched diet, while the control group received regular chow.

 

At nine months and twelve months of age, the group of mice that received the olive oil-enhanced diet performed better on assessments of working memory, spatial memory and learning compared to mice that received regular chow.

 

Brain tissue showed significant differences in nerve cell appearance and function between the two groups. We found that olive oil reduces brain inflammation but most importantly activates a process known as autophagy- the breakdown and clearance by the cells of intracellular debris and toxins.

So next time how about skipping the mayonnaise dressing and opt for olive oil with spices instead, it will nourish your body and your mind!

 

Sources;

https://www.ncbi.nlm.nih.gov/pubmed/28812046

Life Extension Magazine

LEAVE A REPLY

Please enter your comment!
Please enter your name here