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The role of dietary components in the quest to understand and enhance brain health is gaining significant attention. Olive oil, the cornerstone of the Mediterranean diet, has long been known for its health benefits, which are primarily attributed to its rich content of monounsaturated fats and bioactive compounds. Emerging research indicates that olive oil may be a key player in preventing neurodegenerative diseases, such as Alzheimer’s disease, and boosting cognitive functions.

We are excited to invite submissions for a special issue titled “Olive Oil and Brain Health: Neuroprotection and Cognitive Function.” This issue aims to collate and disseminate groundbreaking research, comprehensive reviews, and insightful short communication that illuminate the influence of olive oil consumption on brain health.

Key Topics of Interest:

  • Neuroinflammation and Olive Oil: Exploration of how bioactive components in olive oil influence neuroinflammatory pathways. This includes examining the effects of olive oil on the aging immune system, chronic low-grade inflammation (inflammaging), and its potential to reduce proinflammatory cytokines and endothelial dysfunction.
  • Olive Oil in Neurodegeneration: Studies investigating olive oil’s role in preventing or slowing the progression of neurodegenerative diseases. This involves understanding how olive oil components may mitigate early neuronal damage, affect the blood-brain barrier, and provide protective effects against diseases, such as Alzheimer’s disease and dementia.
  • Cognitive Benefits of Olive Oil: Research focusing on how olive oil consumption impacts cognitive functions, including memory and learning. This topic includes studies on different age groups and the potential of olive oil to enhance executive functions, working memory, and processing speed.
  • Mechanisms of Action: Insights into how olive oil components interact with brain cells and structures, with a focus on molecular and cellular mechanisms. These include studies on mitochondrial dysfunction, oxidative stress, synaptic plasticity, and the role of compounds such as polyphenols in these processes.
  • Dietary Integration and Cognitive Health: Investigating the role of olive oil in diets, especially in relation to cognitive decline prevention and maintenance of brain health in aging populations. This encompasses research on dietary patterns, the role of the gut microbiota in the metabolism and absorption of bioactive compounds in olive oil, and their overall impact on neuroprotection.
  • Comparative Studies of Olive Oil Types: Analyses comparing the effects of different types of olive oil on brain health. This study aimed to determine the specific effects of various olive oils based on their phenolic content, fatty acid composition, and other bioactive compounds.

This special issue aims to deepen our understanding of olive oil’s potential for neuroprotection and cognitive function enhancement, calling for multidisciplinary research from nutrition, neurobiology, aging, and clinical studies.

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