Neurodegenerative diseases including Alzheimer’s disease (AD), Parkinson’s disease (PD), Huntington’s disease (HD), and amyotrophic lateral sclerosis (ALS) present significant challenges to global healthcare. These conditions are characterized by progressive degeneration of neurons, leading to impairments in motor and cognitive functions. Oxidative stress is a key factor that contributes to the development and progression of these diseases, and an imbalance between free radicals and antioxidants leads to neuronal damage.
In our recently published paper, “Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties,” we delve into the potential of olive oil as a neuroprotective agent, primarily focusing on its antioxidant properties. This paper, published in the journal Antioxidants (MDPI), provides a systematic examination of the chemical composition of olive oil and explores how its key antioxidants counteract oxidative stress and modulate neuroprotective pathways.
Chemical Composition of Olive Oil
Olive oil is the cornerstone of the Mediterranean diet and is known for its health benefits. The main constituents of olive oil include triacylglycerols, free fatty acids, mono- and diacylglycerols, and minor bioactive compounds. Among these, the antioxidants oleuropein, hydroxytyrosol, and oleocanthal are notable for their potent health benefits.
Oleuropein is the primary phenolic compound in olive fruit and contributes to the bitter taste of olive oil. Oleuropein is known for its strong antioxidant properties and acts as a free radical scavenger and a metal chelator. It helps reduce inflammation by inhibiting the activation of nuclear factor kappa B (NF-kB) and other inflammatory mediators.
Hydroxytyrosol: Derived from the hydrolysis of oleuropein, hydroxytyrosol is found at high concentrations in olive oil. It is amphipathic, meaning that it can interact with both lipid and aqueous environments, enhancing its ability to protect cells from oxidative damage. Hydroxytyrosol activates phase II detoxifying enzymes, improves mitochondrial biogenesis, and exerts significant anti-inflammatory effects.
Oleocanthal: Known for its distinctive throat-stinging sensation, oleocanthal has anti-inflammatory properties that are comparable to those of ibuprofen. It inhibits the enzymes cyclooxygenases 1 and 2 (COX 1 and 2), which are involved in the inflammatory process. Additionally, oleocanthal has shown potential anticancer, neuroprotective, and antirheumatic properties.
Mechanisms of Neuroprotection
The antioxidants in olive oil provide neuroprotection through several mechanisms.
- Reducing Oxidative Stress: Olive oil antioxidants scavenge free radicals and reduce oxidative damage to lipids, proteins, and DNA in neuronal cells.
- Anti-inflammatory Actions: By inhibiting inflammatory pathways, these compounds reduce neuroinflammation, which is a common feature of neurodegenerative diseases.
- Improving Mitochondrial Function: Enhanced mitochondrial biogenesis and function helps maintain energy production and reduce oxidative stress in neurons.
- Metal Chelation: By binding to metal ions, such as iron and copper, which can catalyze the production of free radicals, olive oil antioxidants prevent further oxidative damage.
Integration into Dietary Patterns
The inclusion of olive oil in dietary patterns, especially in the Mediterranean diet, is associated with a reduced risk of neurodegenerative diseases. The synergistic effects of the various bioactive compounds in olive oil contribute to their overall neuroprotective benefits.
Challenges and Future Directions
Despite promising findings from in vitro studies, animal models, and clinical trials, translating these benefits into practical dietary recommendations poses challenges. Future research should focus on long-term clinical trials to better understand the neuroprotective efficacy of olive oil and its potential role in preventing neurodegenerative diseases.
Conclusion
Our review highlights the significant neuroprotective potential of olive oil, not only as a dietary component but also as a promising candidate in preventive neurology. As we continue to explore the intricate mechanisms by which olive oil antioxidants confer their benefits, it has become increasingly clear that this natural product holds great promise in the fight against neurodegenerative diseases.
Read all at: Gonçalves, M.; Vale, N.; Silva, P. Neuroprotective Effects of Olive Oil: A Comprehensive Review of Antioxidant Properties. Antioxidants 2024, 13, 762. https://doi.org/10.3390/antiox13070762