Extra Virgin Olive Oil and Alzheimer’s Disease
Alzheimer’s disease is one of the most studied of the neurodegenerative amyloid diseases and, in Western countries, a significant cause of dementia in the elderly¹. Recent epidemiological studies support the efficacy of the Mediterranean diet against the cognitive decline associated with ageing, and much data has highlighted the role played by natural phenols, in which extra virgin olive oil (EVOO) is rich. Even more importantly, studies conducted both in vivo and in vitro have started to reveal the great potential of the phenolic components of EVOO in counteracting amyloid build up and toxicity, with a particular emphasis on the pathways involved in the onset and progression of Alzheimer’s disease. Findings are showing how the action of these phenols goes far beyond their renowned antioxidant activity and are suggesting their potential as multi-targeting agents against Alzheimer’s disease.