Olive oil is a food with countless beneficial properties; among the most important, we recall that it reduces inflammation, protects against certain types of cancer, is beneficial for the heart, reduces the risk of diabetes and metabolic syndrome, and prevents senile dementia and Alzheimer’s disease. Extra virgin olive oil is also a precious ally for gastrointestinal well-being; in fact, its regular consumption is useful for combating constipation and sluggishness, thanks to its laxative potential.
Consuming olive oil daily provides the following benefits:
Nutrition is important at every stage of life, especially in old age: a delicate moment in which extra help to stay healthy and fit comes directly from our tables, especially thanks to the antioxidant substances contained in fruit and vegetables and in extra virgin olive oil.
Olive oil is endowed with countless beneficial substances: it is in fact rich in polyphenols, vitamin E, and carotenoids that fight oxidative stress, slowing down cellular aging. Furthermore, it is extremely digestible, helps the correct functioning of the liver and intestines, and decreases “bad” cholesterol. Extra virgin oil reduces the risk of the onset of cardiovascular diseases such as atherosclerosis by virtue of the disposal of its fatty acids which, by not depositing, do not obstruct the blood vessels.
The consumption of oil is indicated for the elderly precisely because they are often inappetent. Loss of appetite is a common symptom of old age due to countless factors, including problems related to chewing. Imperfect teeth or the presence of prostheses can cause infections in the oral cavity, forcing the person to eat blended or overcooked foods, which do not stimulate the sense of appetite and reduce digestive capacity. Extra virgin olive oil is useful precisely because:
Furthermore, olive oil would seem to limit bone decalcification due to aging, with a reduction in the risk of fractures.
Extra virgin olive oil is a versatile food for all ages and uses: from food to cosmetics, extra virgin oil helps to age well. Extra virgin olive oil must always be of high quality, whether it is brought to the table or used in skincare as a primary ingredient in anti-wrinkle creams, scrubs, or cleansing milks. Oil-based cosmetics for the face, skin, or hair are an excellent ally for beauty thanks to the remarkable moisturizing, protective, and emollient capabilities of extra virgin oil.
Thanks to the antioxidant action of oleic acid, polyphenols, and tocopherol, extra virgin olive oil continues, in adulthood, to perform a beneficial action on the nervous system, preserving us from diseases related to the slowing down and deterioration of brain functions, such as depression and Alzheimer’s disease.
Extra virgin olive oil protects our brain, helping it to eliminate very dangerous waste and reducing the risk of the onset of Alzheimer’s disease and other neurodegenerative diseases.
The extract derived from olives can provide protection against neurodegenerative diseases such as Alzheimer’s disease, according to a study published in the “Journal of Agricultural and Food Chemistry”.
Some researchers have examined the effect of various antioxidants including hydroxytyrosol, contained in extra virgin olive oil, and have shown that it has significant positive health effects, including:
The Mediterranean Diet itself extends life and protects against various diseases, including dementia. In particular, according to some American researchers from Temple University in Philadelphia led by the Italian Domenico Praticò, the constant consumption of EVO oil, a fundamental component of the Mediterranean diet along with cereals, vegetables, fruit, fish, and (to a lesser extent) meat, protects against cognitive decline.
The study, conducted on animals, was published in Annals of Clinical and Translational Neurology.
In particular, EVO Oil helps to keep memory and learning abilities strong. Furthermore, it reduces the formation of beta-amyloid plaques (accumulations of beta-amyloid precursor protein) and neurofibrillary tangles (networks formed by filaments of phosphorylated tau protein inside neurons), two typical markers of Alzheimer’s disease.
Scientists used laboratory mice genetically modified to develop key characteristics of Alzheimer’s:
Two groups of mice were created: the first was given a common diet, the second another enriched with extra virgin olive oil. Although at first glance no difference appeared between the two groups of rodents, within 9-12 months the effects were clearly visible.
The mice assigned the olive oil had achieved much better results in memory tests and learning skills. Histological examination conducted on brain tissue also highlighted better synaptic integrity and a reduction in the levels of amyloid plaques and tau protein. In practice, extra virgin olive oil would have protected these animals from the consequences of neurodegeneration.
The benefits for the brain had also been revealed by another study, recently conducted in Edinburgh, according to which the oil would be able to stop some types of brain tumors. An ally of the mind, therefore, but also of the heart, the breast, and useful in the management of diabetes.
Olive oil is an important component of the Mediterranean diet, which seems to be useful in countering Alzheimer’s disease. A study was therefore conducted whose objective was to examine the association between the use of olive oil, cognitive deficits, and cognitive decline in a large elderly population. The research, which lasted 4 years, was carried out in 3 cities in France and involved 6,947 people. All participants were given a short questionnaire on eating habits and various cognitive tests. The subjects were divided into 3 groups, depending on the frequency and way they used olive oil: those who did not use it, those who used it occasionally, and those who used it daily.
The results show that those who used olive oil had a lower probability of encountering some cognitive deficits related to language and visual memory; in the evaluation of cognitive decline at the end of the 4 years, it was seen that those who used the oil intensively had significant benefits for visual memory, but not for language.
These first results, although positive as they highlight the potential importance of olive oil in the Mediterranean diet and its beneficial effects on health, must be further explored by additional studies, as suggested by the authors themselves.
Scottish researchers have demonstrated, for now only in the laboratory, that precious extra virgin olive oil can prevent the formation of some types of brain tumors
Extra virgin olive oil truly has a remarkable number of benefits for our health. It is rich in powerful antioxidants that slow down aging, is good for the health of the heart and arteries, and stimulates important biological functions. In short, a true treasure chest of well-being. The only limit is the number of calories. However, it is so important to take it that we should all “eat” at least a couple of tablespoons a day.
Now a new study, conducted by the University of Edinburgh and published in the scientific journal Journal of Molecular Biology, has highlighted the possibility that one of the most appreciated foods in the world has another important property. A compound in olive oil could help prevent the development of brain tumors. This is oleic acid, also contained in avocado, which stimulates the production of a molecule whose function is to prevent the formation of proteins that cause cancer. The molecule at the center of the study is miR-7. The Scottish researchers found that oleic acid prevents a cellular protein, known as MSI2, from stopping the production of miR-7. Thus, this component of olive oil supports the production of miR-7, which helps prevent the formation of tumors. The research was carried out with laboratory tests on cellular models.
«We cannot yet say that olive oil in the diet helps prevent brain cancer. However, our results suggest that oleic acid can support the production of molecules that suppress tumors in cells in the laboratory,» explains Dr. Gracjan Michlewski, one of the study’s authors. «Further research could help determine the role that olive oil can play in brain health.»
Technician and expert in extra virgin olive oils, registered in the National Register, Campania section. Master oil miller with diploma, obtained from International Extravirgin Agency.
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