Alzheimer’s and High Phenolic Olive Oils
High phenolic olive oils have been associated with significant improvement in mental function in people with early Alzheimer symptoms.
For the first time, high phenolic olive oils rich in oleocanthal and oleacein were associated with a significant improvement in mental functions in humans. The effect of daily ingestion of high phenolic olive oils was found to be dose-dependent according to the concentration of phenolic compounds compounds. Positive results were achieved within 3 months.
This proves once again the wisdom of ancient physicians like Hippocrates and Dioscorides who insisted that the only olive oils that could be considered medicinal were those produced from unripened green olives.
Joint Press Release 23/10/2020
The Greek Association of Alzheimer’s Disease and Related Disorders (GAADRD – Alzheimer Hellas), the World Olive Center for Health (WOCH) , and Yanni’s Olive Grove are honored to announce the publication of the first global pilot study MICOIL by Greek researchers and clinical doctors, which is published in the Journal of Alzheimer’s Disease entitled:
“ A randomized clinical trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: the MICOIL pilot study”
In particular, the long-term diet rich in early harvest extra virgin olive oil rich in phenols and especially oleocanthal, protects against Alzheimer’s disease, as the results of the MICOIL study showed and represents a shield against Alzheimer’s disease and Mild Cognitive Impairment.
In the context of this work, scientists from the Department of Neurology of the Aristotle University of Thessaloniki (AUTH) and the Greek Association of Alzheimer’s Disease and Related Disorders (GAADRD – Alzheimer Hellas) investigated for the first time the effect of high-yield phenols of early harvest extra virgin olive oil on moderate phenol content of extra virgin olive oil – and the Mediterranean Diet as a natural remedy for amnesic type mild mental disorder (Mild Cognitive Impairment – aMCI). In addition, genetic predisposition (APOE e4) for Alzheimer’s disease was examined and extensive neuropsychological assessments were performed at baseline and after 12 months.
Amnesic Mild Cognitive Impairment is usually a precursor to Alzheimer’s disease and is characterized by memory loss and inability to perform complex daily activities. While there is no cure for Mild Cognitive Impairment and Alzheimer’s disease (other than symptomatic treatment for Alzheimer’s disease), the global effort against mental disorders focuses on the early detection and management of Alzheimer’s disease in the amnesic stage of Mild Cognitive Impairment.
A long-term intervention with a Mediterranean diet rich in extra virgin olive oil (50 ml daily) in 285 study participants, with a high vascular risk, resulted in better mental function compared to the controlled diet group.
The MICOIL study showed that long-term intervention with high-concentration of phenols in early- harvest extra virgin olive oil or moderate concentration of phenols extra virgin olive oil was associated with a significant improvement in cognitive function compared to the Mediterranean diet, independent of the presence of APOE ε4.
In the second evaluation after 12 months of follow-up, the study revealed better performance in the treatment group compared to the control group.
“To date, there is no other study that has examined in such detail the effects of extra virgin olive oil on the elderly with Mild Cognitive Impairment as an effective solution for cognitive impairment” said Mrs Magda Tsolaki, Professor at the Aristotle University of Thessaloniki.
The scientific team consists of the Professor of the Department of Neurology of the Aristotle University of Thessaloniki, Magda Tsolaki, and the researchers: Eftychia Lazarou, Machi Kozori, Niki Petridou, Irene Tabakis , Ioulietta Lazarou, Maria Karakota, Iordanis Saoulidis, Eleni Melliou, and Associate Professor of the Department of Pharmacy of Univ. of Athens, Prokopios Magiatis. The sponsoring company of all the extra virgin olive oils was “Yanni’s Olive Grove” from the family of Yannis Prodromou from Nea Potidea, Halkidiki.
More information about working at the links:
Journal of Alzheimer’s Disease: https://pubmed.ncbi.nlm.nih.gov/33044178/
Aristotle University of Thessaloniki: https://www.auth.gr/news/press/28479
- Magda Tsolaki
Principal Investigator of the MICOIL study,
Professor of 1st Department of Neurology, Aristotle University of Thessaloniki, Greece,
Chair of Greek Federation of Alzheimer’s disease in Greece,
Scientific Director of Daily Alzheimer’s centers in Thessaloniki, Greece.
Tel: +306942918933, +302310234239,
Fax: +30 2313 307332
- Eleni Melliou
Chair of World Olive Center for Health.
Tel: +30 2107274052
Mob: +30 6972634077
- Evi Psounou Prodromou
General Manager of Yanni’s Olive Grove,
- Secretary of Greek Federation of Alzheimer’s disease in Greece,
Board Member of Greek Association of Alzheimer’s Disease and Related Disorders.
Tel: +30 2373 043124
Mob: +30 6984 632200
Source: Press release from the Aristotle Univ. of Thessaloniki