Neuroprotective effects of olive oil and its phenolic compounds on neuroinflammation: a systematic review
Medoro A, Scapagnini G, Hu FB, Davinelli S
Nutritional neuroscience · 3 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
- Systematic review (indexed by PubMed)
- Studied in
- Animals
- Main outcome
- Mechanisms only
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2025-10-13 · Nutr Neurosci · vol. 29 · issue 4 · pp. 437–457
- Publisher
- Taylor & Francis
- Cited
- 5 citations · more than 51% of similar papers · 0.3× the field average
- References
- 69 works
- Access
- Paywalled
- Research areas
- Edible Oils Quality and Analysis · Genomics, phytochemicals, and oxidative stress · Fatty Acid Research and Health
- Keywords
- Olive oil, Neuroprotection, Hydroxytyrosol, Pharmacokinetics, Bioavailability, Human studies
- MeSH
- animals, humans, phenylethyl alcohol, phenols, neuroprotective agents, anti-inflammatory agents, olive oil, cyclopentane monoterpenes, neuroinflammatory diseases
4 authors
From IT, US
- Alessandro MedoroUniversity of Molise
- Giovanni Scapagnini · correspondingUniversity of Molise
- Frank B. HuBrigham and Women's Hospital; Harvard University
- Sergio DavinelliUniversity of Molise
Abstract
Objectives
Neuroinflammation contributes to the pathogenesis of multiple neurological and neurodegenerative diseases but is also involved in non-degenerative conditions such as aging, sleep disorders, depression, and metabolic dysfunctions. Among dietary factors with potential neuroprotective activity, olive oil and its phenolic compounds have attracted interest for their anti-inflammatory properties. This systematic review aimed to assess the effects of olive oil and its main phenolic compounds on neuroinflammation in preclinical in vivo studies.
Methods
A systematic search was conducted using PubMed, Scopus, and Web of Science to identify controlled in vivo studies evaluating the impact of olive oil or its phenolic compounds on neuroinflammatory markers. Thirty-two studies met the inclusion criteria and were critically analyzed for experimental model, type of intervention, and neuroinflammation-related outcomes.
Results
Olive oil, particularly extra-virgin olive oil (EVOO) rich in phenolic compounds, showed anti-inflammatory effects in several models, although results were inconsistent. In contrast, phenolic compounds such as hydroxytyrosol, oleuropein, oleacein, and oleocanthal more consistently reduced glial activation and pro-inflammatory cytokines across diverse experimental paradigms. Hydroxytyrosol emerged as the most frequently studied and effective compound.
Discussion
The preclinical evidence supports the anti-neuroinflammatory potential of olive oil and its phenolic compounds, though the variability in experimental design, compound characterization, and outcome measures limits translational interpretation. While isolated compounds demonstrated more robust effects than whole oil, high doses and lack of pharmacokinetic data raise questions about clinical relevance. Future research should address these limitations and evaluate the neuroimmune effects of olive oil-derived compounds in human studies.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
Community trust
Loading…
How much do you trust this study's findings?
Comments
Sign in to rate, comment on or flag this study.Sign inSomething wrong here?
Flag this study if its information, labels or funding look wrong. An editor reviews every flag.
Sign in to rate, comment on or flag this study.Sign inEducational information about published research. Not medical advice, and not a recommendation to start or stop anything.