Olive oil is the secret ingredient fighting Alzheimer's

Olive oil protects against Alzheimer’s

Not only is the Mediterranean diet tasty with a variety of health benefits, but now researchers have identified a specific ingredient that protects against cognitive decline: extra-virgin olive oil.

In a new study, the researchers show that consuming extra-virgin olive oil protects memory and learning ability and reduces the formation of proteins building up in the brain –  a classic marker of Alzheimer's disease.

How does olive oil help the brain?

Previous studies have shown that eating a diet rich in fruit, vegetables, legumes, grains and healthy fats, with a small amount of meat, results in a lower incidence of dementia.

But now scientists at the Lewis Katz School of Medicine at Temple University (LKSOM), in the US, have pinpointed extra-virgin olive oil as the key ingredient, by identifying the mechanisms behind the protective effects of this oil.

  • Olive oil reduces brain inflammation
  • Most importantly, it activates a process called autophagy, where cells break down and clear out intracellular debris and toxins. If this doesn’t happen it can mark the beginning of Alzheimer’s disease.
  • Scientist believe extra-virgin olive oil is better than fruits and vegetables alone, and as a monounsaturated vegetable fat it is healthier than saturated animal fats.

In experiments mice given an extra virgin olive oil-enriched diet performed significantly better on tests. 

Benefits include

  • boosting working memory
  • improving spatial memory
  • enhancing learning abilities.

Now the scientists know that olive oil helps delay the onset of dementia, they want to do further research to see if it helps once the condition has already taken hold.

How much olive oil do you need to consume?

In order to get the health benefits, the general body of research says that 1-2 tablespoons of extra virgin olive oil a day will improve your blood pressure, protect your heart and brain, when you increase this to 3 or 4 tablespoons the oil also helps with weight loss.

How to find a good extra-virgin olive oil

Clinical nutritionist Stephanie Moore, practises at central London clinic Twenty-five Harley Street, and knows the benefits of this nutritious oil.  “Monounsaturated fats are well known as having many health benefits. Olive oil is probably the best known monounsaturated with extra virgin olive oil being the healthiest as it the least processed and cold-pressed.”

  • Only buy extra virgin olive oil in dark glass bottles as it is very light sensitive
  • Extra virgin olive oil is an ideal base for salad dressings
  • Extra virgin olive oil is more expensive because this oil has been extracted from the olives without the use of heat or chemicals. It comes from the first pressings and is therefore of the highest quality. The lesser quality olive oils such as virgin or simply olive oil, come from later pressings where, in order to get every drop out of the fruit, heat and/or chemicals are used.

Fake olive oils

“I was horrified to learn that many extra virgin olive oils are ‘watered-down’ with cheap, nasty, unhealthy vegetable oils,” says Miss Moore.

“Not only are nasty oils being added, but sometimes artificial flavourings are added too in order to compensate for the loss of flavour due to it being degraded.”

How to check for good quality extra virgin olive oil

  • Put your extra virgin olive oil in the fridge overnight. If it goes thick and opaque with whiteish crystals appearing on the glass, this is a good indicator that you’ve probably got a good one.
  • If the oil has been contaminated, then it will remain free-flowing, non-cloudy and fully liquid.
  • Check the label as it should be produced from one country, such as Greece, Spain, Italy, rather than a number of countries. It’s okay if it’s produced in one of these Mediterranean countries and then bottled in the UK. If possible, look for labels that say certified pure and organic.

Should you cook with extra virgin olive oil?

When it comes to which fats to cook with, different oils react to heat in various ways. This comes down to the smoking point of the oil. The healthier the oil, the lower the smoking point meaning it will start to smoke and therefore become damaged at a lower heat.

  • Good quality extra virgin olive oil has a low – medium smoke point, so don’t use it for cooking.
  •  Use it for light sautéing
  •  To dress salads
  •  And to drizzle over foods once they’re cooked

Stephanie Moore is a clinical nutritionist and one of  Vogue UK’s 'The Fresh Faces of Wellbeing'.

You can book appointments with Miss Moore at Twenty-five Harley Street  Simply call 020 3883 9525 or email [email protected]

 

Containing no cells. Full medical glossary
A form of dementia common among older people. Full medical glossary
A fluid that transports oxygen and other substances through the body, made up of blood cells suspended in a liquid. Full medical glossary
The basic unit of all living organisms. Full medical glossary
Decline in mental capacity, brain functioning and memory that affects day-to-day living. Full medical glossary
One of the three main food constituents (with carbohydrate and protein), and the main form in which energy is stored in the body. Full medical glossary
The basic unit of genetic material carried on chromosomes. Full medical glossary
The number of new episodes of a condition arising in a certain group of people over a specified period of time. Full medical glossary
The body’s response to injury. Full medical glossary
otitis media Full medical glossary
Compounds that form the structure of muscles and other tissues in the body, as well as comprising enzymes and hormones. Full medical glossary
A substance poisonous to the body. Full medical glossary