Researchers at Spain's University of Rovira i Virgili found that virgin olive oil's positive impact on gut microbiota leads to protective benefits for cognitive health.
Olive oil is a staple in the Mediterranean diet and is praised for its metabolic and heart health benefits. But it can also improve brain health through a unique pathway. Researchers at Spain's University of Rovira i Virgili found that virgin olive oil's positive impact on gut microbiota leads to protective benefits for cognitive health.
That means the pathway to your brain leads through your stomach.
Scientists studied 656 people between the ages of 55 and 75 over a two-year span. The cohort consisted of people who were overweight or obese and had metabolic syndrome, which is a set of risk factors that increase the likelihood a person will develop cardiovascular disease.
The study looked at the different types of olive oil, whether virgin or refined, and compared it to the composition of their gut mircobiota. Researchers also looked for any observable changes to the cognitive function of participants.
"This is the first prospective study in humans to specifically analyze the role of olive oil in the interaction between gut microbiota and cognitive function," explains Jiaqi Ni, first author of the article and researcher at the URV's Department of Biochemistry and Biotechnology.
The study results showed those who consumed virgin olive oil instead of refined olive oil showed improved cognitive function and also had a greater diversity of gut microbiota. The latter is an important measure of intestinal and metabolic health. At the same time, those who consistently consumed refined olive oil had a less diverse microbiota over time.
Scientists focused on one species of gut bacteria known as Adlercreutzia and said it may have been an indicator the beneficial association between virgin olive oil consumption and positive cognitive function.
The main difference between virgin olive oil and refined olive oil is the way they are produced. Virgin olive oil is produced through a mechanical pressing of olives while refined olive oil goes through chemical processes that degrade the oil's natural antioxidants, polyphenols and other bioactive compounds that are beneficial to human health.
"This research reinforces the idea that the quality of the fat we consume is as important as the quantity; extra virgin olive oil not only protects the heart, but can also help preserve the brain during aging," said Jordi Salas-Salvadó, principal investigator of the study.
Researcher Nancy Babio said, "At a time when cases of cognitive decline and dementia are on the rise, our findings drive home the importance of improving diet quality, and in particular prioritizing extra virgin olive oil over other refined versions as an effective, simple and accessible strategy for protecting brain health."
