Extra virgin olive oil and Alzheimer’s: new hope from Italian research
A recent study by the University of Turin, funded by Airalzh (the Italian Alzheimer’s Research Association), is investigating the role of hydroxytyrosol, a natural molecule found in extra virgin olive oil, in the prevention of Alzheimer’s disease.
The research focuses on the tau protein, which, under pathological conditions, undergoes changes and accumulates in neurons, contributing to cell death and the development of the disease. The aim is to determine whether hydroxytyrosol can limit this process and protect the brain.
To do this, the researchers will use animal models: mice with the human tau protein will be given olive oil for a month, with or without hydroxytyrosol, and will then undergo tests to assess the formation of toxic aggregates.
Early laboratory studies have already shown that this molecule possesses anti-inflammatory and antioxidant properties and may counteract the aggregation of the tau protein. If the results are confirmed, new avenues for the prevention of Alzheimer’s will open up, further reinforcing the link between the Mediterranean diet and brain health.
[Fonte: Repubblica.it]
