Neuroprotection is also the milquetoast term for preventing the neuronal cascade of death in the first week. Ask your doctor if this has any use in stroke recovery and how many bottles of olive oil you should be consuming that first week; drinking it straight from the bottle? Virgin or extra virgin?
Neuroprotective Effects of Olive Oil: A Comprehensive Review
of Antioxidant Properties
Antioxidants 2024, 13, 762. https://doi.org/10.3390/antiox13070762 www.mdpi.com/journal/antioxidants
Review
Neuroprotective Effects of Olive Oil: A Comprehensive Review
of Antioxidant Properties
Marta Gonçalves 1 , Nuno Vale 2,3,4 and Paula Silva 1,5, *
1 Laboratory of Histology and Embryology, Department of Microscopy, School of Medicine and Biomedical
Sciences (ICBAS), University of Porto (U.Porto), Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
martamariacg2002@gmail.com
2 PerMed Research Group, Center for Health Technology and Services Research (CINTESIS), Rua Doutor
Plácido da Costa, 4200-450 Porto, Portugal; nunovale@med.up.pt
3 CINTESIS@RISE, Faculty of Medicine, University of Porto, Alameda Professor Hernâni Monteiro,
4200-319 Porto, Portugal
4 Department of Community Medicine, Information and Health Decision Sciences (MEDCIDS), Faculty of
Medicine, University of Porto, Rua Doutor Plácido da Costa, 4200-450 Porto, Portugal
5 iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and
Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal
* Correspondence: psilva@icbas.up.pt
Review
Neuroprotective Effects of Olive Oil: A Comprehensive Review
of Antioxidant Properties
Marta Gonçalves 1 , Nuno Vale 2,3,4 and Paula Silva 1,5, *
1 Laboratory of Histology and Embryology, Department of Microscopy, School of Medicine and Biomedical
Sciences (ICBAS), University of Porto (U.Porto), Rua Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
martamariacg2002@gmail.com
2 PerMed Research Group, Center for Health Technology and Services Research (CINTESIS), Rua Doutor
Plácido da Costa, 4200-450 Porto, Portugal; nunovale@med.up.pt
3 CINTESIS@RISE, Faculty of Medicine, University of Porto, Alameda Professor Hernâni Monteiro,
4200-319 Porto, Portugal
4 Department of Community Medicine, Information and Health Decision Sciences (MEDCIDS), Faculty of
Medicine, University of Porto, Rua Doutor Plácido da Costa, 4200-450 Porto, Portugal
5 iNOVA Media Lab, ICNOVA-NOVA Institute of Communication, NOVA School of Social Sciences and
Humanities, Universidade NOVA de Lisboa, 1069-061 Lisbon, Portugal
* Correspondence: psilva@icbas.up.pt
Abstract:
Neurodegenerative diseases are a significant challenge to global healthcare, and oxidative
stress plays a crucial role in their development. This paper presents a comprehensive analysis of the
neuroprotective potential of olive oil, with a primary focus on its antioxidant properties. The
chemical composition of olive oil, including key antioxidants, such as oleuropein, hydroxytyrosol,
and oleocanthal, is systematically examined. The mechanisms by which these compounds provide
neuroprotection, including counteracting oxidative damage and modulating neuroprotective
pathways, are explored. The neuroprotective efficacy of olive oil is evaluated by synthesizing
findings from various sources, including in vitro studies, animal models, and clinical trials. The
integration of olive oil into dietary patterns, particularly its role in the Mediterranean diet, and its
broader implications in neurodegenerative disease prevention are also discussed. The challenges in
translating preclinical findings to clinical applications are acknowledged and future research
directions are proposed to better understand the potential of olive oil in mitigating the risk of
neurodegenerative conditions. This review highlights olive oil not only as a dietary component, but
also as a promising candidate in preventive neurology, advocating for further investigation in the
context of neurodegenerative diseases.
stress plays a crucial role in their development. This paper presents a comprehensive analysis of the
neuroprotective potential of olive oil, with a primary focus on its antioxidant properties. The
chemical composition of olive oil, including key antioxidants, such as oleuropein, hydroxytyrosol,
and oleocanthal, is systematically examined. The mechanisms by which these compounds provide
neuroprotection, including counteracting oxidative damage and modulating neuroprotective
pathways, are explored. The neuroprotective efficacy of olive oil is evaluated by synthesizing
findings from various sources, including in vitro studies, animal models, and clinical trials. The
integration of olive oil into dietary patterns, particularly its role in the Mediterranean diet, and its
broader implications in neurodegenerative disease prevention are also discussed. The challenges in
translating preclinical findings to clinical applications are acknowledged and future research
directions are proposed to better understand the potential of olive oil in mitigating the risk of
neurodegenerative conditions. This review highlights olive oil not only as a dietary component, but
also as a promising candidate in preventive neurology, advocating for further investigation in the
context of neurodegenerative diseases.
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