The research, conducted by the team from the Human Nutrition Unit at the URV, the Pere Virgili Health Research Institute (IISPV), and CIBERobn, analyzed the oil's effect on the interaction between intestinal bacteria and brain function.
“"This is the first prospective study in humans that specifically analyzes the role of olive oil in the interaction between the gut microbiota and cognitive function."
The research team worked with data collected over two years from the PREDIMED-Plus project, which included 656 individuals aged between 55 and 75 years who were overweight, obese, and had metabolic syndrome.
The results indicated that participants who consumed virgin olive oil, instead of refined oil, showed better cognitive function evolution and greater gut microbiota diversity. Furthermore, the bacteria genus Adlercreutzia was identified as a possible indicator of this beneficial association.
“"This research reinforces the idea that the quality of the fat we consume is as important as the quantity; EVOO not only protects the heart but can also help preserve the brain during aging."
The key difference lies in the production process: virgin oil is obtained through mechanical processes, while refined oil undergoes industrial treatments that remove natural antioxidants, polyphenols, and other bioactive compounds essential for health.
