Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized...

Area of Science:

• Neurology
• Nutritional Neuroscience
• Biomarkers

Background:

• Mild cognitive impairment (MCI) and Alzheimer's disease (AD) involve blood-brain barrier (BBB) breakdown.
• Preclinical studies suggest extra-virgin olive oil (EVOO) benefits AD by improving BBB and cognitive function.
• Translating these findings to human MCI subjects is crucial.

Purpose of the Study:

• To investigate the effects of daily EVOO and refined olive oil (ROO) consumption on BBB permeability and brain function in MCI patients.
• To assess changes in cognitive function and AD blood biomarkers as secondary outcomes.

Main Methods:

• A 6-month randomized study involving 26 MCI participants.
• Primary outcomes: BBB permeability (contrast-enhanced MRI) and brain function (functional-MRI).
• Secondary outcomes: Cognitive function and AD blood biomarkers (Aβ, p-tau, t-tau).

Main Results:

• EVOO significantly improved clinical dementia rating (CDR) and behavioral scores, reduced BBB permeability, and enhanced functional connectivity.
• ROO improved CDR scores and increased functional brain activation but did not alter BBB permeability or connectivity.
• Both EVOO and ROO significantly reduced blood Aβ42/Aβ40 and p-tau/t-tau ratios.

Conclusions:

• EVOO and ROO consumption improved cognitive and behavioral scores in MCI patients.
• EVOO uniquely enhanced brain connectivity and reduced BBB permeability, suggesting a role for EVOO's biophenols.
• This study supports further clinical trials on olive oil's potential in preventing AD progression.