Extra virgin olive oil (EVOO), a cornerstone of the Mediterranean diet, has become the focus of a study that highlights its neuroprotective and anti-inflammatory potential. A team of researchers from CIDAF, the José Mataix Verdú Institute of Nutrition and Food Technology and the University of Granada has analyzed the content of phenolic compounds in EVOO from two Protected Designations of Origin (PDO) from Granada, Spain, and its relationship with the inhibition of key enzymes in neurodegenerative processes.
The study focused on the characterization of 15 EVOO samples, using liquid chromatography coupled with mass spectrometry (HPLC-MS) to identify and quantify the phenolic compounds present. Among the most relevant families of compounds are phenolic alcohols, secoiridoids, lignans, flavonoids, and phenolic acids.
The researchers evaluated the ability of EVOO to inhibit two crucial enzymes in the development of neurodegenerative diseases and inflammatory diseases: acetylcholinesterase (AChE) and cyclooxygenase-2 (COX-2). For this purpose, spectrophotometric and fluorimetric assays were used. The results revealed that the EVOO samples with the highest concentration of phenolic compounds and inhibitory activity were those of the Picual and Manzanillo varieties.
The statistical analysis showed a positive correlation between the content of phenolic compounds and the inhibition of the AChE and COX-2 enzymes, excluding lignans. These findings reinforce the neuroprotective potential of EVOO, confirming its benefits beyond the nutritional sphere.
The study highlights the variability in phenolic composition between the different PDOs of Granada, evidencing statistically significant differences. This discovery underscores the importance of the origin of EVOO in determining its biological properties.
Although the results are promising, the researchers emphasize the need for additional studies to delve deeper into the relationship between phenolic compounds, PDOs, and the neuroprotective potential of EVOO. Expanding the sample to more EVOO varieties will strengthen the conclusions and offer a more complete view of their health benefits.
“Our findings reaffirm that EVOO from Granada, rich in phenolic compounds, has considerable neuroprotective and anti-inflammatory potential,” says one of the study’s principal researchers. “These results reinforce the hypothesis that phenolic compounds are essential in the prevention of neurodegenerative diseases, opening up new opportunities for their therapeutic use.”
In conclusion, Granada EVOO is positioned as a natural shield for the brain, thanks to its richness in phenolic compounds and its ability to inhibit key enzymes in neurodegenerative processes. Continued research will allow us to fully explore the beneficial properties of this precious food and its potential to protect our health.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
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