Olive antioxidant is recognized as a promising defender of the brain

The molecule that makes olive oil one of the healthiest foods in the world has once again become the focus of scientific attention. A new study conducted at Miguel Hernandez University (Spain) has shown that hydroxytyrosol (HXT), a phenolic compound found in olives and olive oil, activates key brain defense mechanisms, preventing inflammation and oxidative stress that lead to neurodegenerative diseases.

Hydroxytyrosol is one of the most active components of olive oil. Over the past twenty years, it has attracted the attention of scientists due to its antioxidant, anti-inflammatory, cardio- and neuroprotective properties.

Research shows that HXT helps maintain vascular health, reduces inflammation, stabilizes blood sugar levels, strengthens the immune system, and protects brain cells from damage.

Regulators in Europe and the United States have already recognized this compound as safe: the European Food Safety Agency (EFSA) and the American FDA allow its use as a food additive and ingredient for functional products.

After consumption, hydroxytyrosol successfully passes through the blood—brain barrier, a natural defense between the blood and the brain, and accumulates in the nervous tissue. There, it turns on antioxidant genes, improves mitochondrial metabolism, and protects cells from free radical damage.

Activation of the Keap1-Nrf2-ARE pathway, a universal system that controls the antioxidant defense of cells, is considered to be one of the key mechanisms of action. Due to this, HXT reduces oxidative damage to proteins and DNA, and also helps maintain healthy brain vessels.

In addition, the compound suppresses inflammatory processes by blocking the activity of microglia, immune cells in the brain that can damage neurons during chronic inflammation. Studies show that HXT inhibits the signaling cascades of NF-kB and NLRP3, key inflammatory compounds involved in the development of Parkinson’s disease.

By its chemical structure, hydroxytyrosol is close to dopamine, a neurotransmitter responsible for motivation, memory, and emotions. This similarity allows it to maintain the balance of the dopamine system, protecting the brain from oxidative stress and improving mood.

In animal experiments, hydroxytyrosol improved cognitive abilities, reduced anxiety, restored synaptic connections, and increased stress tolerance. Although these data are still limited to laboratory models, they give reason to consider the compound promising in the fight against age-related decline in memory and motivation.

A number of small clinical trials have shown that regular consumption of olive oils rich in hydroxytyrosol improves blood circulation in the brain, increases the stability of vascular walls and reduces the level of inflammatory markers.
Older participants who took HXT-rich supplements showed improved memory and reaction speed after 8-12 weeks.

Moreover, in children with mitochondrial diseases, taking hydroxytyrosol improved overall well-being and functions related to energy metabolism in cells.

The scientists emphasize that larger and more standardized studies are needed to confirm these effects, which will help determine the optimal dosages and forms of administration.

Due to the high concentration of HXT and other bioactive substances, olive leaves and pomace have been considered as raw materials for creating products that support the health of the brain and blood vessels. However, the compound has a bitter taste, which may reduce its attractiveness. Technologies are being developed to mitigate it, such as microcapsulation, the use of flavorings, and enzymatic oil treatment methods.

Possible applications include fortified drinks, bakery products, functional oils, and nutritional supplements aimed at preventing aging and improving cognitive health.

The author of the study, Lorena Martinez-Zamora, believes that hydroxytyrosol can become the basis of a new generation of smart products for the health of the brain and blood vessels.:

“We already know that hydroxytyrosol activates the natural defense pathways of nerve cells. Now the task is to learn how to use this property in real food, while maintaining its effectiveness and taste.”