Extra-virgin Olive Oil Preserves Memory and Protects Brain Against Alzheimer's Disease, New Research at Temple Shows
The Mediterranean diet, rich in plant-based foods, is associated with a variety of health benefits, including a lower incidence of dementia. Now, researchers at the Lewis Katz School of Medicine at Temple University (LKSOM) have identified a specific ingredient that protects against cognitive decline: extra-virgin olive oil, a major component of the Mediterranean diet. In a study published online, the researchers show that the consumption of extra-virgin olive oil protects memory and learning ability and reduces the formation of amyloid-beta plaques and neurofibrillary tangles in the brain – classic markers of Alzheimer’s disease. The Temple team also identified the mechanisms underlying the protective effects of extra-virgin olive oil. “We found that olive oil reduces brain inflammation but most importantly activates a process known as autophagy,” explained senior investigator Domenico Praticò, MD, professor in the Departments of Pharmacology and Microbiology and the Center for Translational Medicine at LKSOM.
Click here to read more.
5th International Conference on Spine and Spinal Disorders
April 25-26, 2019; Rome
2019 Annual MNNS Meeting
April 27, 2019; St. Paul, Minn.
GOODMAN Oral Board Preparation Course
May 1-3, 2019; Glendale, Ariz.
6th Annual Advanced Practice Provider Pediatric Neurosurgery Conference
May 2-3, 2019; Cincinnati
2019 Comprehensive Stroke Symposium
May 3-4, 2019; Rockville, Md.