Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial
Kaddoumi A, Denney TS, Deshpande G, Robinson JL, Beyers RJ, Redden DT, Praticò D, Kyriakides TC, Lu B, Kirby AN, Beck DT, Merner ND
Nutrients · 56 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Emory University
- University or hospital
- Auburn University
- Government
- National Center for Advancing Translational Sciences
- Government
- NCATS NIH HHS
- University or hospital
- Auburn University Presidential Awards for Interdisciplinary Research (PAIR)
- Authors
- At least one author declares a financial tie to industry
- Grants
- National Center for Advancing Translational Sciences (UL1TR001863Ð)
Based on 5 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2022-12-01 · Nutrients · vol. 14 · issue 23 · p. 5102
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 79 citations · more than 98% of similar papers · 6.5× the field average
- Impact
- Top 10% most cited in its field
- References
- 56 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Edible Oils Quality and Analysis · Neurological Disease Mechanisms and Treatments · Cholesterol and Lipid Metabolism
- Keywords
- Dementia, Episodic memory, Blood–brain barrier, Atrophy, Cognitive decline, Medicine, Clinical Dementia Rating, Cognition, Cognitive impairment, Olive oil, Neuroscience, Internal medicine, Disease, Psychology, Biology, Central nervous system, Food science
- MeSH
- blood-brain barrier, animals, humans, mice, alzheimer disease, amyloid beta-peptides, olive oil, cognitive dysfunction
12 authors
From US, IN, CN
- Amal Kaddoumi · correspondingAuburn University
- Thomas S. DenneyAuburn University
- Gopikrishna DeshpandeAdvanced Imaging Research (United States); Indian Institute of Science Bangalore; Indian Institute of Technology Hyderabad; National Institute of Mental Health and Neurosciences; Auburn University; Capital Normal University
- Jennifer L. RobinsonAuburn University
- Ronald J. BeyersAuburn University
- David T. ReddenAuburn University; Edward Via College of Osteopathic Medicine
Abstract
Mild cognitive impairment (MCI) and early Alzheimer's disease (AD) are characterized by blood-brain barrier (BBB) breakdown leading to abnormal BBB permeability ahead of brain atrophy or dementia. Previous findings in AD mouse models have reported the beneficial effect of extra-virgin olive oil (EVOO) against AD, which improved BBB and memory functions and reduced brain amyloid-β (Aβ) and related pathology. This work aimed to translate these preclinical findings to humans in individuals with MCI. We examined the effect of daily consumption of refined olive oil (ROO) and EVOO for 6 months in MCI subjects on BBB permeability (assessed by contrast-enhanced MRI), and brain function (assessed using functional-MRI) as the primary outcomes. Cognitive function and AD blood biomarkers were also assessed as the secondary outcomes. Twenty-six participants with MCI were randomized with 25 participants completed the study. EVOO significantly improved clinical dementia rating (CDR) and behavioral scores. EVOO also reduced BBB permeability and enhanced functional connectivity. While ROO consumption did not alter BBB permeability or brain connectivity, it improved CDR scores and increased functional brain activation to a memory task in cortical regions involved in perception and cognition. Moreover, EVOO and ROO significantly reduced blood Aβ42/Aβ40 and p-tau/t-tau ratios, suggesting that both altered the processing and clearance of Aβ. In conclusion, EVOO and ROO improved CDR and behavioral scores; only EVOO enhanced brain connectivity and reduced BBB permeability, suggesting EVOO biophenols contributed to such an effect. This proof-of-concept study justifies further clinical trials to assess olive oil's protective effects against AD and its potential role in preventing MCI conversion to AD and related dementias.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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