Saed News: New research shows that extra virgin olive oil, a core component of the Mediterranean diet, provides greater benefits for the brain. Refined olive oil, which is usually cheaper, does not offer the same benefits.
According to SAEDNEWS, citing US News, lead author Giacchi Ni, a researcher at Rovira i Virgili University in Italy, said: “Not all olive oils are beneficial for cognitive function.”
The research team followed the diet of 656 overweight or obese adults, including their consumption of extra virgin and refined olive oil, over a period of two years.
Participants were between 55 and 75 years old and had metabolic syndrome, a cluster of cardiovascular risk factors. Researchers also monitored changes in participants’ cognitive abilities.
Those who regularly consumed extra virgin olive oil showed improvements in cognitive performance and had a more diverse population of gut microbes.
This is a sign of better metabolic and gut health.
Ni’s team linked these benefits to a specific group of gut bacteria known as Adlercreutzia. Its presence appears to highlight the positive connection between extra virgin olive oil intake and cognitive function.
In other words, part of the oil’s brain benefits may come from how it reshapes the gut microbiome.
But why is extra virgin olive oil more beneficial than refined olive oil?
It comes down to how it is produced.
Extra virgin olive oil is produced through mechanical methods that preserve its beneficial compounds. Refined olive oil is processed to remove impurities, improve shelf life, and ensure a consistent taste.
This processing also reduces levels of beneficial compounds such as antioxidants, polyphenols, and vitamins.
Lead researcher Professor Jordi Salas-Salvadó from Rovira i Virgili University said in a press release: “This study reinforces the idea that the quality of dietary fat is as important as the quantity.”
He added that extra virgin olive oil not only protects the heart but may also help preserve the brain during aging.
He further noted that identifying the microbes involved in these benefits could pave the way for new nutrition-based strategies to preserve cognitive function.
