Approximately 30 million people in the world of Alzheimer’s disease, this disease is a disease of dementia that usually occurs to elder people.
However, in the Mediterranean area level people with Alzheimer’s disease tend to be even lower. This is because the people of Mediterranean are make olive oil a day-to-day consumption.
This triggers a recent study from the United States to identify the specific components present in olive oil that are beneficial to brain health.
The team of researchers from the University of Louisiana find component named oleocanthal in olive oil helps destroy the toxic protein called amyloid beta from the brain which is estimated to trigger of Alzheimer’s disease.
Toxins formed plaques that kill nerve cells and finally halt one part of the brain that cause symptoms such as memory loss and easily confused. It is said Amyloid beta formed in the brain for more than a decade before the first visible sign of dementia.
In research published in ACS Chemical Neuroscience, Journal of the American Chemical Society, a team of researchers tested oleocanthal in mice. The content was found to increase the production of two important proteins and enzymes that can get rid of amyloid beta from the brain. Further more this can stop the forming of that protein in nerve cells.
Oleocanthal coming from extra virgin olive oil which is associated to the Mediterranean diet has the potential to reduce the risk of Alzheimer’s disease or diseases that related to dementia.
However, Dr Simon Ridley, the head of Alzheimer research England said the study needs to be investigated further with a larger scale.