Researcher finds olive oil to improve brain health, memory in mild cognitive impairment individuals (Both EVOO and normal olive oil)

Medical Xpress / Auburn University / Nutrients ^ | March 7, 2023 | Matt Crouch / Amal Kaddoumi et al

[ConservativeMind]

Extra virgin olive oil may have positive effects on individuals with mild cognitive impairment, according to a recently completed study by Amal Kaddoumi. Her findings suggest compounds found in olive oil impact brain health and improve the blood-brain barrier.

Kaddoumi utilized 25 participants experiencing mild cognitive impairment in her study that included consuming 30 milliliters, or about three tablespoons, of olive oil per day for six months. Thirteen participants consumed extra virgin olive oil, or EVOO, and 12 consumed refined olive oil, or ROO. EVOO is rich in phenols, a class of organic compounds containing a hydroxyl group and a benzene ring, while the ROO has been purified of phenols.

"The participants were subjected to several tests before and after olive oil consumption, including MRI scans, a battery of cognitive tests and blood analysis for biomarkers related to Alzheimer's disease," said Kaddoumi. "Our findings showed that EVOO and ROO improved cognitive function as determined by the improved clinical dementia rating and other behavioral scores.

"Interestingly, the MRI scans results were not the same between EVOO and ROO. While EVOO enhanced the blood-brain barrier function and the functional connectivity between different brain areas, ROO increased the functional brain activation to a memory task in brain regions involved in cognition."

"Regarding blood biomarkers, our findings showed that EVOO and ROO altered two major biomarkers related to Alzheimer's disease, namely, beta-amyloid and tau phosphorylation, suggesting EVOO and ROO changed the processing and clearance of beta-amyloid," said Kaddoumi. "These alterations collectively could have played role in improving the blood-brain barrier and improving function and memory."

One surprising finding from the study was the results of the control group. The beneficial compounds found in olive oil are more prevalent in the unrefined EVOO, but those in the refined group saw improvement as well.

[minnesota_bound]

Thanks to all for answering. I will try some.
I have read that the mafia in Italy has been mixing into olive oil other ingredients diluting it. They also have killed many by doing so. Google: mafia dilute olive oil

“Bertolli olive oil extra light taste” label says it is a mix of olive oil from 6 different countries!!! That cannot be good!

Label. I noticed in searching that they do not always include this detail. This photo is from the bottle I have.
https://tinyurl.com/42874tau

_______________________________

Most of all, it’s incredibly lucrative- the fake Extra Virgin Olive Oil market is worth a staggering $16 Billion Dollars a year.

The Shocking Truth about Italian Olive Oil and the Mafia
In Italy, it’s estimated that 50% of olive oils on supermarket shelves are unregulated fakes. Looking beyond Italy, this figure climbs, with studies concluding that around 69% of exported European olive oil isn’t what it claims to be.
https://bangersandballs.co/debunking-myths/olive-oil-and-the-mafia/

[ckilmer]

my understanding is that olive oil has a smoke point of 350 degrees. what’s the smoke point of avocado oil? coconut oil? butter?

[KC Burke]

Oil Smoke Point ºF Smoke Point °C
Refined Avocado Oil 520ºF 271°C
Safflower Oil 510ºF 266ºC
Rice Bran Oil 450ºF 254ºC
Refined or Light Olive Oil 465ºF 240ºC
Soybean Oil 450ºF 232ºC
Peanut Oil 450ºF 232ºC
Ghee or Clarified Butter 450ºF 232ºC
Corn Oil 450ºF 232ºC
Refined Coconut Oil 450ºF 232ºC
Sunflower Oil 450ºF 232ºC
Refined Sesame Oil 410ºF 210ºC
Vegetable Oil 400-450ºF 204-232ºC
Beef Tallow 400ºF 204ºC
Canola Oil 400ºF 204ºC
Grapeseed Oil 390ºF 199ºC
Unrefined or Virgin Avocado Oil 375ºF 190ºC
Pork Fat or Lard 370ºF 188ºC
Chicken Fat or Schmaltz 375ºF 190ºC
Duck Fat 375ºF 190ºC
Vegetable Shortening 360ºF 182ºC
Unrefined Sesame Oil 350ºF 177ºC
Extra Virgin or Unrefined Coconut Oil 350ºF 177ºC
Extra Virgin Olive Oil 325-375ºF 163-190ºC
Butter 302ºF 150ºC

[KC Burke]

My MD Anderson nutritionist after my stomach cancer surgery had me use MCT oil for weight recovery and adding to beverages, soups, salads and hot breakfast cereals. She said it was the most digestible oil and went most readily to the liver for your body’s use.

[KC Burke]

US 100%
https://www.iherb.com/pr/california-olive-ranch-100-california-extra-virgin-olive-oil-arbequina-16-9-fl-oz-500-ml/32164

[KC Burke]

MCT does have only a medium smoke point so it is not for general frying.

[Albion Wilde]

“Normal” olive oil? LOL. EVOO is “normal” in our house.

“Extra virgin” (EVOO) is the first pressing of the fresh-harvested olives, usually with a cold press. It looks green, smells and tastes the most flavorful like eating an olive, and has the most nutritional benefits.

“Olive oil” (the official labeling name for what the author calls “normal”) is the second or third pressing of fresh or stored olives, or a blend of them. Some producers may use some heat to refine it. Yellow color, milder flavor, not as much aroma or as many vitamins; but still better for you than many of the seed oils or Crisco.

[sima_yi]

Interesting article. I make salad dressing using EVOO, red wine vinegar plus spices.

Kirkland brand (COSTCO) EVOO was top rated in Cooks' Illustrated.

[SamAdams76]

At least 500 degrees smoke point for avocado oil.