BusinessSaturday 08 July 2017

Extra-virgin olive oil helps preventing Alzheimer's disease, recent study shows

New study by researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) was published online on June 21st in the Annals of Clinical and Translational Neurology.

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A recent study by researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) shows how this plant-based food helps protect against cognitive decline and specifically against Alzheimer's memory symptoms preserving brain cell health.

In a study published online on June 21st in the Annals of Clinical and Translational Neurology, researchers show that the use of extra-virgin olive oil protects memory and learning ability and reduces the formation of the classic markers in the brain of Alzheimer's disease.

Extra-virgin olive oil, a staple ingredient in the Mediterranean diet, has been proven a healthy choice in many studies and has shown great benefits to people throughout history.

In fact, previous studies have suggested that the very use of extra-virgin olive oil in the diets of people living in the Mediterranean areas is mainly responsible for the many health benefits of that diet. "The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and as a monounsaturated vegetable fat it is healthier than saturated animal fats," according to Dr. Praticò, senior investigator, MD, Professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at LKSOM.

Deborah Bellotti

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