Extra virgin olive oil protects the brain

It turned out that the use of Extra Virgin oil promotes the growth of bacteria of the genus Adlercreutzia, which act as a marker for maintaining brain health. These microorganisms are involved in processes that prevent age-related memory loss and concentration. At the same time, people who chose a refined product showed a gradual decrease in microbial diversity, which negatively affected overall intelligence.

The key difference in the effects on the body is due to the manufacturing technology. The first cold-pressed oil is obtained exclusively by mechanical means, which allows it to preserve natural antioxidants, polyphenols and vitamins. Refined oil undergoes industrial purification, during which bioactive compounds are destroyed, depriving the product of its protective properties for neurons.

The results confirm that to maintain mental clarity, the quality of the fats consumed is more important than their total amount. Bioactive components of crude oil affect the brain indirectly, through the creation of a favorable environment in the intestine. This relationship opens up new opportunities for the development of dietary strategies for the prevention of dementia in an aging population.

It is important to understand that only an unrefined product of the highest quality has a positive effect on cognitive health. Simply replacing industrially processed fats with Extra Virgin oil may become an affordable tool for preserving brain function later in life. Current data allow us to consider high-quality nutrition as one of the key factors protecting nerve cells from age-related degradation.