Research highlights differences between olive oil types, pointing to potential impacts on memory and microbiome diversity.
By yourNEWS Media Newsroom
New research suggests that the type of olive oil consumed may play a role in cognitive performance and gut health, with findings indicating that unrefined varieties are associated with measurable benefits.
A multi-year study conducted in Spain followed hundreds of older adults and found that participants who regularly consumed virgin olive oil showed improvements in memory, attention, and overall cognitive scores compared to those following a low-fat diet. The research tracked dietary patterns alongside cognitive testing over several years.
Separate findings published in the journal Microbiome examined adults between the ages of 55 and 75 with metabolic risk factors. Participants who consumed virgin olive oil experienced increased diversity in their gut microbiome, a factor often associated with improved metabolic and neurological health. In contrast, those who consumed refined olive oil showed no cognitive gains and a decline in microbial diversity.
Researchers identified a potential link between olive oil and the gut-brain axis, the system connecting digestive health and brain function. Extra virgin olive oil, which is cold-pressed and unrefined, retains naturally occurring compounds such as polyphenols and antioxidants. These compounds were associated with increased levels of beneficial gut bacteria, including Adlercreutzia, which researchers linked to improvements in memory and executive function.
Refined olive oil, by comparison, undergoes processing that removes many of these compounds, reducing its potential biological effects. The study’s findings indicate that the nutritional composition of the oil may influence its impact on both gut and cognitive health.
Researchers also noted that cognitive changes were observed in individuals who were not yet experiencing impairment, suggesting that dietary factors may influence brain health before symptoms appear. The results support broader research indicating that long-term dietary habits can affect inflammation, metabolism, and neurological function.
The study identified limitations, including participant demographics and duration, and called for further research to determine long-term outcomes and applicability across different populations.
In addition to olive oil consumption, researchers emphasized the importance of broader lifestyle factors. Diets that include fermented foods and whole ingredients, along with regular physical activity and adequate sleep, have been associated with improved gut health and cognitive outcomes in related research.
The findings contribute to a growing body of evidence examining how dietary patterns and food quality may influence brain health over time.
Source: Natural News
Watch the video below to learn how olives can help protect against liver disease.
This video is from the Groovy Bee channel on Brighteon.com.
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