Virgin olive oil protects brain health through the gut micro-organisms of the stomach

An Italian study has revealed that consuming virgin olive oil, as opposed to refined olive oil, improves bacterial diversity and helps preserve brain function in older people.

The research team worked with data from 656 people aged between 55 and 75 who were overweight or obese and had metabolic syndrome—a set of risk factors that increase the likelihood of developing cardiovascular disease. This information was collected over a two-year period and also included data on the participants’ consumption of different types of olive oil (virgin and refined) and the composition of their gut microbiota, as well as a follow-up that sought to identify any changes to their cognitive (brain) function.

The results reveal that people who consumed virgin olive oil rather than refined olive oil showed improved cognitive function and greater diversity in their gut microbiota, which is an important marker of intestinal and metabolic health. In contrast, consumption of refined olive oil was associated with less diverse microbiota over time.

In addition, the researchers identified a genus of bacteria in the microbiota, known as Adlercreutzia, as a possible indicator of the beneficial association between virgin olive oil consumption and the preservation of cognitive function. The researchers’ findings suggests that some of the benefits for brain function of consuming this type of oil may be due to its impact on the composition of the gut micro-organisms.

Additional studies at PubMed explain that The Mediterranean diet is marked by the regular intake of olive oil, which may play a role in preventing and protecting against brain-health deterioration and dementia.

This begs the question – which is the best olive oil type to purchase?

Our reference for this is the wonderful book Eat to Beat Disease, by Dr William Li in the US. He writes: “Olive oil has been in human use for as long as 4000 years, and its origins are from Asia minor and the Mediterranean. Once used as lamp oil and for rituals, olive oil eventually became incorporated into cooking in Spain, Italy and Greece. These countries are the major producers of all the oil today, and all three grow olive oil varietals that contain high levels of bioactive polyphenols. These compounds have anti-cancer, anti-inflammatory antioxidant and anti-angiogenic properties. The oils need to be pressed from olives without any chemicals or refinements to allow them to contain the highest level of bioactives.”

A variety of studies have highlighted the fact that this is associated with a reduced risk of different cancer types. Not all olive oils have the same level of bioactives, and we look for the oils that are high in polyphenols. These are from. Koroneki (Greece), Picual (Spain), and Moraiolo (Italy), and we find them available in Sainsbury’s and Asda supermarkets, where they are reasonably priced. They are part of our daily diet and will remain so.

We hope that you find this information helpful.

Kind regards and best wishes from the team at Essence of Egypt. Check out our website at: https://eoegp.com/