Can Extra Virgin Olive Oil Protect Against Alzheimer’s? The Science Behind Brain Health and Nutrition

Late Onset Alzheimer’s disease (LOAD) is the most common form of Alzheimers, yet current medications targeting beta-amyloid (Aβ) and tau protein (tP) (which build up with Alzheimer’s) have largely failed to prevent or slow its progression (Terry, 2019). Given this, researchers are increasingly exploring lifestyle and vascular health as key factors in neurodegeneration. One dietary component emerging as a powerful ally in brain health? Extra virgin olive oil (EVOO). 

In the Iliad, Homer refers to Olive Oil as "liquid gold"

 How Does Olive Oil Protect the Brain?

Olive oil contains several components that may explain its neuroprotective effects:

🔬 Rich in Antioxidants & Polyphenols – Extra Virgin Olive Oil (EVOO) is packed with polyphenols, tocopherols (Vitamin E), flavonoids, and carotenoids, which combat oxidative stress, a key driver of brain aging and neurodegeneration (Owen, 2000; Andrikopoulos, 2006).

❤️ Supports Heart & Vascular Health – Alzheimer's has strong links to poor cardiovascular health. Studies show that extra virgin olive oil reduces LDL ("bad") cholesterol, increases HDL ("good") cholesterol, and lowers the risk of stroke, high blood pressure, and inflammation—all of which are linked to cognitive decline (Marklund et al. 2019; Gorelick et al. 2011; Roman, 2008; Leshner, 2017).

🧠 Reduces Inflammation & Protects Brain Cells – Chronic inflammation contributes to Alzheimer’s. Extra virgin olive oil contains oleic acid and monounsaturated fatty acids (MUFA), which help lower inflammatory markers and protect neurons.

🚫 Protects Against Trans Fats – Unlike other vegetable oils, olive oil remains stable when heated and resists forming harmful trans fats, which have been linked to increased dementia risk (Sacks, 2017; Roman, 2019).

The Science: Extra Virgin Olive Oil Supports Brain Function

A meta-analysis of 23,688 participants (88% female) across multiple U.S. and European cohorts found that higher olive oil consumption was linked to a 41% reduced stroke risk and significantly lower dementia risk (Samieri et al. 2018). Similarly, participants in the PREDIMED trial who consumed a Mediterranean diet supplemented with extra virgin olive oil showed significantly less cognitive decline over four years compared to those on a lower-fat diet (Valls-Pedret et al. 2015).

Long-term studies have highlighted the potential cognitive benefits of extra virgin olive oil. In a study following nearly 7,000 older adults over four years, researchers found that those who regularly consumed moderate to high amounts of extra virgin olive oil experienced slower cognitive decline, with improvements in visual memory and verbal fluency compared to those who never used it (Berr et al. 2009).

Another analysis from the same cohort examined over 1,300 older adults and found that a diet rich in extra virgin olive oil and other plant-based polyphenols (such as flavonoids and lignans) was associated with a 50% lower risk of developing dementia (Lefevre-Arbogast et al. 2018). These findings suggest that incorporating extra virgin olive oil into your diet may be a simple yet powerful way to support long-term brain health.

How to Incorporate More Extra Virgin Olive Oil into your diet for Brain Health

🍽️ Drizzle over salads, vegetables, or whole grains.
🥑 Swap butter for olive oil when cooking.
🐟 Pair with omega-3-rich fish  like salmon for added brain benefits.
🍞 Use as a dip for whole-grain bread instead of margarine or processed spreads.

The Takeaway

Alzheimer’s is a complex disease, but research suggests that nutrition, particularly the Mediterranean diet rich in extra virgin olive oil, may play a crucial role in prevention of many cases. While more studies are needed, the evidence so far strongly supports extra virgin olive oil as a powerful ally in maintaining cognitive health, protecting brain function, and promoting longevity.

References

Terry M. A long line of Alzheimer’s failures: Roche drops two drug trials; 2019, https://www.Biospace.com [Published Jan 30, 2019].

Marklund M, Wu JHY, Imamura F, Del Gobbo LC, Fretts A, de Goede J, et al. Biomarkers of dietary omega-6 fatty acids and incident cardiovascular disease and mortality: an individual-level pooled analysis of 30 cohort studies. Circulation 2019. http://dx.doi.org/10.1161/ CIRCULATIONAHA.118.03890.

Gorelick PB, Scuteri A, Black SE, DeCarli C, Greenberg SM, Iadecola C, et al. Vascular contributions to cognitive impairment and dementia: a statement for healthcare professionals from the American Heart Association/ American Stroke Association. Stroke 2011;42(9):2672–713. http://dx.doi.org/10.1161/STR.0b013e3182299496.

Roman GC. Alzheimer’s disease research: have we forgotten the cerebrovascular circulation? Alzheimer Dis Assoc Disord 2008;22(1):1–3.

Roman GC, Nash DT, Fillit H. Translating current knowledge into dementia prevention. Alzheimer Dis Assoc Disord 2012;26(4):295–9. http://dx.doi.org/10.1097/ WAD.0b013e31825cbc4b.

Roman GC, Boller F. Vascular factors in neurodegenerative diseases: a path towards treatment and prevention. Funct Neurol 2014;29(2):85–6.

Leshner AI, Landis S, Stroud C, Downey A. Preventing cognitive decline and dementia: a way forward. Washington, DC: National Academy of Sciences; 2017.

Owen RW, Mier W, Giacosa A, Hule WE, Spiegelhalder B, Bartsch H. Phenolic compounds and squalene in olive oils: the concentration and antioxidant potential of total phenols, simple phenols, secoiroids, lignans and squalene. Food Chem Toxicol 2000;38:647–59.

Andrikopoulos NK, Kaliora AC, Assimopoulou AN, Papageorgiou VP. Inhibitory activity of minor polyphenolic and nonpolyphenolic constituents of olive oil against
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Sacks FM, Lichtenstein AH, Wu JHY, Appel LJ, Creager MA, Kris-Etherton PM, et al. Dietary fats and cardiovascular disease: a presidential advisory from the American Heart Association. Circulation 2017;136(3):e1–23. http:// dx.doi.org/10.1161/CIR.0000000000000510.

Román GC, Jackson RE, Reis J, Román AN, Toledo JB, Toledo E. Extra-virgin olive oil for potential prevention of Alzheimer disease. Rev Neurol (Paris). 2019 Dec;175(10):705-723. doi: 10.1016/j.neurol.2019.07.017. Epub 2019 Sep 11. PMID: 31521394.

Samieri C, Morris MC, Bennett DA, Berr C, Amouyel P, Dartigues JF, et al. Fish intake, genetic predisposition to Alzheimer disease, and decline in global cognition and memory in 5 cohorts of older persons. Am J Epidemiol 2018;187(5):933–40. http://dx.doi.org/10.1093/aje/kwx330.

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