© 2013 Nancy B. Emerson Lombardo

The Mediterranean Diet Study[1] results suggest we should all be EVOO consuming about 1/4 cup of olive oil every day, and that it must be Extra Virgin Olive Oil.

 

The cheaper processed olive oils have lost their potency; scientists believe that part of the power of EVOO is not just the healthy mono-unsaturated fats in the oil, but also all the potent antioxidants from the olives themselves…which are not present in the cheaper oils. Another recent study[2] suggests that substances in the good quality EVOO also has a direct positive effect on the brain. Among the potent anti-oxidants (also found in olives) is an anti-inflammatory polyphenol called oleocanthal, which, as demonstrated in brains of AD laboratory mice and cultured brain cells, acts to remove the A-beta protein (Aβ) from the brain by boosting production of two proteins and key enzymes believed to be critical in removing Aβ from the brain (P-glycoprotein [P-gp] and LDL lipoprotein receptor related protein-1 [LRP1]).

 

Yet another study published in 2011 found that people who had the highest levels of oils peculiar to olive oil had a greatly reduced risk of strokes. [3]

 

Also, in order not to overeat fat calories from fats, use EVOO INSTEAD of unhealthy fats such as corn oil, animal saturated fats like butter or lard, or margarines with transfats. Leave some room for brain healthy coconut and palm oils, cocoa butter, and of course all those nuts and seeds.

 


[1]Estruch R & Martinez-Gonzalez MA, et. al.Primary Prevention of Cardiovascular Disease with a Mediterranean Diet. N Engl J Med Feb 25 2013. DOI: 10.1056/NEJMoa1200303

 

[2]Abuznait AH, Qosa H, Busnena BA, El Sayed KA, and Kaddoumi A.   Olive-Oil-Derived Oleocanthal Enhances β-Amyloid Clearance as a Potential Neuroprotective Mechanism against Alzheimer’s Disease: In Vitro and in Vivo Studies. ACS Chem. Neurosci., Article ASAP DOI: 10.1021/cn400024q (Feb 13, 2013)

 

[3] Samieri C, Féart C, Proust-Lima C, Peuchant E, Tzourio C, Stapf C, Berr C, Barberger-Gateau P. Olive oil consumption, plasma oleic acid, and stroke incidence: the Three-City Study. Neurology. 2011 Aug 2;77(5):418-25. Epub 2011 Jun 15.

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