Share
This week on the Olive Health Information System website
The newsletter of the University of Navarra and the IOC dedicated to health
Article 1
This week’s newsletter highlights emerging research linking Mediterranean-style eating patterns—with extra virgin olive oil (EVOO) as the principal fat source—to brain health and neuroprotection. Two recent reviews suggest that components of the Mediterranean diet, particularly olive-derived phenolic compounds, may influence key biological pathways involved in neurodegenerative diseases.
The first review offers an accessible overview of how higher adherence to the Mediterranean diet has been repeatedly associated with better cognitive outcomes and a slower trajectory of decline in conditions such as Alzheimer’s and Parkinson’s disease. The authors note that these associations are biologically plausible as the Mediterranean diet targets multiple processes that are involved in neurodegeneration, including oxidative stress, chronic inflammation, vascular function, and the gut–brain axis. Particular attention is given to phenolic compounds such as oleuropein (found in olives and olive oil) and resveratrol (grapes and red wine), which may contribute to neuroprotective effects through mechanisms related to cellular stress responses and mitochondrial function.
The second paper focuses specifically on phenolic compounds found in extra virgin olive oil—including hydroxytyrosol, oleuropein, tyrosol, and oleocanthal—and examines how these compounds may interact with disease-relevant pathways across several neurodegenerative disorders. The central message is that, beyond providing a healthy fat profile, EVOO contains bioactive molecules with antioxidant and anti-inflammatory properties that may help counteract oxidative damage, neuroinflammation, and abnormal protein handling, all of which are frequently implicated in neurodegeneration. Although largely mechanistic, this review strengthens the rationale for continued investigation of EVOO-rich dietary approaches in human populations and clinical settings.
Taken together, these papers offer a coherent biological explanation for why the Mediterranean diet—and particularly EVOO polyphenols—may support neuroprotection by modulating inflammation and oxidative stress pathways. While definitive clinical conclusions will require further trials, adopting Mediterranean-style eating habits with EVOO as the primary fat is a practical strategy that can be implemented now and may promote healthier brain aging alongside broader cardiovascular benefits.
Article 2
The Mediterranean diet is one of the dietary patterns with the strongest scientific support for chronic disease prevention, owing to the synergistic combination of plant-based foods, fish, nuts, and olive oil as the primary source of dietary fat. Recent evidence further reinforces that its benefits extend beyond cardiovascular health to include glycemic metabolism, neurological function, and other processes involved in healthy ageing.
A recent meta-analysis of 51 randomized controlled trials provides robust evidence on the role of olive oil in glucose metabolism. A daily intake of 25–50 g of olive oil was associated with significant improvements in insulin resistance, assessed by HOMA-IR, while no significant changes were observed in markers of overall glycemic control, such as fasting glucose or HbA1c. These findings suggest that olive oil may exert early effects on mechanisms of insulin resistance—possibly through anti-inflammatory and antioxidant pathways—without necessarily translating into direct improvements in established glycaemia, particularly in individuals without advanced diabetes.
The metabolic benefits of the Mediterranean pattern are paralleled by effects in the neurological domain. The prospective E3N study examined the association between adherence to the Mediterranean diet and the MIND diet and the incidence of Parkinson’s disease in a large cohort of women. Higher adherence was associated with a lower incidence of Parkinson’s disease in women younger than 71 years, supporting a sustained neuroprotective effect over time in this age group.
These protective associations are not confined to the neurological domain and appear to be strengthened when the Mediterranean diet is embedded within a comprehensive lifestyle framework. Further support comes from longitudinal data from the UK Biobank, where higher adherence to the MEDLIFE index—reflecting adherence to the Mediterranean diet together with Mediterranean-style lifestyle behaviors—was associated with a reduced risk of cataracts and age-related macular degeneration. In contrast, the lower risk of glaucoma was mainly driven by non-dietary lifestyle factors, such as physical activity, rest, and social engagement, highlighting the importance of a comprehensive lifestyle approach.
Together, these complementary high-quality studies reinforce the Mediterranean diet as an effective strategy for both primary and secondary prevention. Olive oil, as a central pillar of this pattern, emerges as a key contributor to metabolic regulation, neuroprotection, and the reduction of age-related damage.
Other articles mentioned this week in the OHIS newsletter:
Children and adolescents
Are parenting style and Mediterranean diet in children associated?
Plant Oils in Sport Nutrition: A Narrative Literature Review.
Aging and Cognition
Effect of Mediterranean diet on mental health outcomes: a systematic review.
Cancer
Dietary and Nutrition Interventions for Breast Cancer Survivors: An Umbrella Review.
Metabolic, cardiovascular and liver health
Annals On Call – Mediterranean Diet in the Management of Irritable Bowel Syndrome.
Brain and mental health
Polyphenols from Olive Oil: A Promising Therapeutic Approach for Neurodegenerative Diseases.
Behavior and dietary assessment
Other topics
Plant Oils in Sport Nutrition: A Narrative Literature Review.
