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New study on the effect of Greek high phenolic olive oil on Alzheimer's disease

New study on the effect of Greek high phenolic olive oil on Alzheimer's disease

The results of a new clinical study from the US on the effect of olive oil on mild mental disorder (MCI), which is the early stage of Alzheimer’s disease (AD).

This study follows studies that took place in Greece two years ago using the Governor.

Scientists studied and compared two olive oils, a certified Greek high-phenol content (The Governor) high in Oleocanthal and oleacein and refined olive oil(Bertolli) with zero phenol content.


Mild mental disorder and early Alzheimer’s disease (AD) are characterized by abnormal blood-cerebral barrier penetration (BBB), which occurs before brain atrophy or dementia onset.

The study examined the effect of daily consumption 30ml (2tbsp) of each olive oil for 6 months in 25  individuals with MCI on blood-brain barrier permeability (assessed with MRI-contrast-enhanced MRI) and function brain vein (assessed using functional MRI-fMRI) as primary criteria. Cognitive function and AD blood biomarkers were also evaluated as secondary criteria.

High phenolic EVOO significantly improved dementia clinical (CDR) rating and behavioural and memory test scores.

It also reduced the permeability of the blood-brain barrier and improved the functional connectivity of various brain areas.

Consumption of refined olive oil did not change blood-brain barrier permeability nor brain connectivity, but it improved CDR scores and increased brain functional activation in fluid areas that are involved in perception and cognitive function.

In addition, both olive oils significantly reduced Av42/A δη40 and p-tau/t-tau ratios, suggesting that both contributed to amyloid (Av) cleansing.

Both olive oils showed a positive effect on cognitive functions which indicates the importance of monounsaturated fats.

High-phenolic olive oil enhanced brain connectivity and reduced blood-brain barrier permeability suggests that the olive oil phenols oleocanthal and oleacein contributed to the result.

This study opens the way for further clinical trials to assess the protective effects of olive oil against AD and its potential role in preventing MCI conversion to AD.

We are extremely proud that our Greek high-phenolic olive oil was chosen for another clinical study by distinguished universities of foreign countries.