Neuroprotective Effects of Extra-Virgin Olive Oil and its Components in Alzheimer's Disease

2017 ◽  
pp. 299-315 ◽  
Author(s):  
Alaa H. Abuznait ◽  
Hisham Qosa ◽  
Loqman A. Mohamed ◽  
Yazan S. Batarseh ◽  
Amal Kaddoumi
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Neuroprotective Effects

scholarly journals Benefit of Oleuropein Aglycone for Alzheimer’s Disease by Promoting Autophagy

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Joaquín G. Cordero ◽  
Ramón García-Escudero ◽  
Jesús Avila ◽  
Ricardo Gargini ◽  
Vega García-Escudero
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Cognitive Impairment ◽  
Olive Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Autophagy Gene ◽  
Potential Benefits ◽  
And Oxidative Stress

Alzheimer’s disease is a proteinopathy characterized by accumulation of hyperphosphorylated Tau and β-amyloid. Autophagy is a physiological process by which aggregated proteins and damaged organelles are eliminated through lysosomal digestion. Autophagy deficiency has been demonstrated in Alzheimer’s patients impairing effective elimination of aggregates and damaged mitochondria, leading to their accumulation, increasing their toxicity and oxidative stress. In the present study, we demonstrated by microarray analysis the downregulation of fundamental autophagy and mitophagy pathways in Alzheimer’s patients. The benefits of the Mediterranean diet on Alzheimer’s disease and cognitive impairment are well known, attributing this effect to several polyphenols, such as oleuropein aglycone (OLE), present in extra virgin olive oil. OLE is able to induce autophagy, achieving a decrease of aggregated proteins and a reduction of cognitive impairment in vivo. This effect is caused by the modulation of several pathways including the AMPK/mTOR axis and the activation of autophagy gene expression mediated by sirtuins and histone acetylation or EB transcription factor. We propose that supplementation of diet with extra virgin olive oil might have potential benefits for Alzheimer’s patients by the induction of autophagy by OLE.

Restoration of BMI1 levels after the administration of early harvest extra virgin olive oil as a therapeutic strategy against Alzheimer's disease

2021 ◽  
Vol 144 ◽  
pp. 111178
Author(s):  
Elena E. Tzekaki ◽  
Angelos Papaspyropoulos ◽  
Magda Tsolaki ◽  
Eftychia Lazarou ◽  
Mahi Kozori ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Olive Oil ◽  
Therapeutic Strategy ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Early Harvest

scholarly journals Olive oil and wine as source of multi-target agents in the prevention of Alzheimer disease

2021 ◽  
pp. 1-43
Author(s):  
Paula Silva ◽  
María Rodríguez-Pérez ◽  
Óscar Gómez-Torres ◽  
Emma Burgos-Ramos
Keyword(s):  
Olive Oil ◽  
Virgin Olive Oil ◽  
Cognitive Disorders ◽  
Extra Virgin Olive Oil ◽  
Therapeutic Agents ◽  
Polyphenolic Compounds ◽  
Antioxidant Action ◽  
Therapeutic Tool ◽  
Neuroprotective Effects ◽  
Beneficial Effects

Abstract Olive oil and wine are consumed daily worldwide and they constitute the fundamental pillars of the healthy Mediterranean diet. Polyphenolic compounds, naturally present in both olive oil and wine, are responsible for their beneficial properties. Current studies have shown the neuroprotective effects of polyphenols independently of their well-known antioxidant action. In this work, we have focused on reviewing the protective effect of polyphenols from extra virgin olive oil and wine in Alzheimer´s disease (AD), to emphasize that both food could be a possible therapeutic tool. Beneficial effects have been described in β-aggregation, neurofibrillary tangles, autophagy and mitochondrial function, as well as in cerebral insulin resistance. Furthermore, to date a harmful dose has not been described. Both preclinical and clinical works demonstrate that polyphenols act on neuropathological and cognitive disorders of AD, preventing or stopping the onset of this devastating disease. However, there are certain limitations in these studies, since it is very difficult to research diseases that lead to cognitive impairment. Although all the findings obtained are very encouraging, more studies should be carried out to use the polyphenols from olive oil and wine as therapeutic agents in the progression of AD. Therefore, more longitudinal studies in humans with a homogeneous cohort of patients are necessary to corroborate the efficacy of these nutraceuticals, as well as analyze which is the most appropriate dose for this purpose.

scholarly journals A Proteomic Approach to Uncover Neuroprotective Mechanisms of Oleocanthal against Oxidative Stress

2018 ◽  
Vol 19 (8) ◽  
pp. 2329 ◽  
Author(s):  
Laura Giusti ◽  
Cristina Angeloni ◽  
Maria Barbalace ◽  
Serena Lacerenza ◽  
Federica Ciregia ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Neurodegenerative Diseases ◽  
Olive Oil ◽  
Molecular Mechanisms ◽  
Biological Activities ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Neuroprotective Effects ◽  
Proteomic Approach ◽  
Mitochondrial Functions

Neurodegenerative diseases represent a heterogeneous group of disorders that share common features like abnormal protein aggregation, perturbed Ca2+ homeostasis, excitotoxicity, impairment of mitochondrial functions, apoptosis, inflammation, and oxidative stress. Despite recent advances in the research of biomarkers, early diagnosis, and pharmacotherapy, there are no treatments that can halt the progression of these age-associated neurodegenerative diseases. Numerous epidemiological studies indicate that long-term intake of a Mediterranean diet, characterized by a high consumption of extra virgin olive oil, correlates with better cognition in aged populations. Olive oil phenolic compounds have been demonstrated to have different biological activities like antioxidant, antithrombotic, and anti-inflammatory activities. Oleocanthal, a phenolic component of extra virgin olive oil, is getting more and more scientific attention due to its interesting biological activities. The aim of this research was to characterize the neuroprotective effects of oleocanthal against H2O2-induced oxidative stress in neuron-like SH-SY5Y cells. Moreover, protein expression profiling, combined with pathways analyses, was used to investigate the molecular events related to the protective effects. Oleocanthal was demonstrated to counteract oxidative stress, increasing cell viability, reducing reactive oxygen species (ROS) production, and increasing reduced glutathione (GSH) intracellular level. Proteomic analysis revealed that oleocanthal significantly modulates 19 proteins in the presence of H2O2. In particular, oleocanthal up-regulated proteins related to the proteasome, the chaperone heat shock protein 90, the glycolytic enzyme pyruvate kinase, and the antioxidant enzyme peroxiredoxin 1. Moreover, oleocanthal protection seems to be mediated by Akt activation. These data offer new insights into the molecular mechanisms behind oleocanthal protection against oxidative stress.

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