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Olive oil phenolic compounds' activity against age-associated cognitive decline: clinical and experimental evidence

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dc.contributor.author Boronat Rigol, Anna, 1990-
dc.contributor.author Serreli, Gabriele
dc.contributor.author Rodríguez-Morató, Jose, 1987-
dc.contributor.author Deiana, Monica
dc.contributor.author Torre Fornell, Rafael de la
dc.date.accessioned 2023-09-29T07:33:24Z
dc.date.available 2023-09-29T07:33:24Z
dc.date.issued 2023
dc.identifier.citation Boronat A, Serreli G, Rodríguez-Morató J, Deiana M, de la Torre R. Olive oil phenolic compounds' activity against age-associated cognitive decline: clinical and experimental evidence. Antioxidants (Basel). 2023 Jul 22;12(7):1472. DOI: 10.3390/antiox12071472
dc.identifier.issn 2076-3921
dc.identifier.uri http://hdl.handle.net/10230/57990
dc.description.abstract Epidemiological studies have shown that consuming olive oil rich in phenolic bioactive compounds is associated with a lower risk of neurodegenerative diseases and better cognitive performance in aged populations. Since oxidative stress is a common hallmark of age-related cognitive decline, incorporating exogenous antioxidants could have beneficial effects on brain aging. In this review, we firstly summarize and critically discuss the current preclinical evidence and the potential neuroprotective mechanisms. Existing studies indicate that olive oil phenolic compounds can modulate and counteract oxidative stress and neuroinflammation, two relevant pathways linked to the onset and progression of neurodegenerative processes. Secondly, we summarize the current clinical evidence. In contrast to preclinical studies, there is no direct evidence in humans of the bioactivity of olive oil phenolic compounds. Instead, we have summarized current findings regarding nutritional interventions supplemented with olive oil on cognition. A growing body of research indicates that high consumption of olive oil phenolic compounds is associated with better preservation of cognitive performance, conferring an additional benefit, independent of the dietary pattern. In conclusion, the consumption of olive oil rich in phenolic bioactive compounds has potential neuroprotective effects. Further research is needed to understand the underlying mechanisms and potential clinical applications.
dc.format.mimetype application/pdf
dc.language.iso eng
dc.publisher MDPI
dc.relation.ispartof Antioxidants (Basel). 2023 Jul 22;12(7):1472
dc.rights © 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
dc.rights.uri http://creativecommons.org/licenses/by/4.0/
dc.title Olive oil phenolic compounds' activity against age-associated cognitive decline: clinical and experimental evidence
dc.type info:eu-repo/semantics/article
dc.identifier.doi http://dx.doi.org/10.3390/antiox12071472
dc.subject.keyword Cognitive decline
dc.subject.keyword Cognitive performance
dc.subject.keyword Extra virgin olive oil
dc.subject.keyword Hydroxytyrosol
dc.subject.keyword Neuroprotection
dc.subject.keyword Olive oil
dc.subject.keyword Phenolic bioactive compounds
dc.subject.keyword Tyrosol
dc.rights.accessRights info:eu-repo/semantics/openAccess
dc.type.version info:eu-repo/semantics/publishedVersion


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