American scientists have recently found in olive oil a biologically active substance called oleocanthal. They report about a new research on the influence of this substance on the human brain. Oleocanthal is a natural compound; it is contained only in Extra Virgin olive oil, the oil that is produced without thermal and chemical treatment via cold mechanical extraction of olive oil from fresh olives.
Scientists found that oleocanthal changes the structure of the neurotoxic proteins which contribute to the development of Alzheimer’s disease. These structure changes inhibit the ability of toxic proteins to damage the brain cells. Oleocanthal changes the structure of neurotoxic proteins by increasing their size. During Alzheimer’s disease toxic proteins known as ADDLs affect nerve cells functions. It causes the destruction of brain cells, memory loss and a global brain dysfunction.
Doctor Paul Breslin, lead researcher, said that the received data can lead to the increase of therapeutic effectiveness in the struggle against Alzheimer’s disease. Oleocanthal also heightens immunity and helps generate antibodies that fight toxins successfully.
Note: Scientists urge to take a tablespoon of Extra Virgin olive oil every morning for senility prevention, maintaining good memory and the cognitive abilities of the brain. They also recommend dressing salads or dishes with this oil all through the day at the same time cutting down the quantity of other fats.