Newly published research adds to evidence suggesting that olive oil could play a role in fighting Alzheimer’s disease.

A Spanish study suggests that a diet made up of foods rich in polyphenols such as olive oil, fruits, vegetables, and nuts – as well as polyunsaturated fatty acids from oily fish and vegetables such as corn and soya beans – could delay the onset Alzheimer’s.

Polyphenols are the chemical substances found in plants that may reduce the risk of heart disease and cancer. And because it’s unrefined, extra virgin olive oil contains more polyphenols than other grades of olive oil.

I’ve blogged about a U.S. study suggesting that a naturally occurring compound in EVOO , called oleocanthal, could help prevent Alzheimer’s.

In the new Spanish study, which was carried out on mice, researchers found that a diet based on polyphenols and polyunsaturated fatty acids promotes brain cell growth in two key areas of the brain which are greatly damaged in patients with Alzheimer’s.

“These results give support to the hypothesis that a diet made up of foods rich in these antioxidant substances could delay the onset of this disease or even slow down its evolution,” according to a news release issued by the  Journal of Alzheimer’s Disease, which is publishing the study.

Foods rich in polyphenols and polyunsaturated fatty acids – including olive oil, fruits, vegetables, grains and beans – are key to the Mediterranean diet. The press release about the Spanish study does not mention the Mediterranean diet. But separate research suggests that food regimen could lower the risk of breast cancer in older women, cut the risk of depression, and help diabetics lead a healthier life and reduce their need for drugs.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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