Alzheimer’s: American universities research olive oil

EVOO FOR BRAIN HEALTH Plus Health Green evoo Alzheimer's disease clinical trial oleocanthal Yale Auburn Temple

Yale, Auburn, Temple: American universities research Greek olive oil for its protective properties against Alzheimer’s

Three American universities, Auburn, Temple and Yale School of Public Health are conducting a clinical trial with the title “EVOO for Brain Health”on the effect of high phenolic olive oil on genetic and metabolic changes, in healthy subjects, with a family history of the disease Alzheimer’s.

The extra virgin olive oil that will be used exclusively, by the researchers of the American universities, is “Plus Health Green Evoo” of the “organic olive groves Sakellaropoulou“, high content of oleocanthal.

“Plus Health Green Evoo” extra virgin olive oil is a multi-varietal olive oil of specialized production, derived from five different olive varieties, with a content of 977 mg/Kg of oleocanthal, a percentage that exceeds by 720% the average of international olive oil sampling samples (135 mg/ Kg), which were also included in a study, also carried out at Davis University, in California, United States of America”, says Mr. G. Sakellaropoulos.

“Scientific research as well as synergies have been at our core since our inception. In this context, multi-year clinical studies and research projects are already being carried out with our organic olive oils and table olives, at Harvard University’s School of Public Health, at Yale University’s School of Public Health, as well as at the Athens School of Pharmacy of EKPA”, he reports to APE – MEP Mr. Sakellaropoulos, recently awarded as the “best European olive producer”.

The new research project begins alongside a clinical trial at Auburn University to evaluate the effect of high phenolic olive oil – mainly oleocanthal – in healthy people who have a family history of Alzheimer’s disease, which is usually associated with a genetic predisposition.

What is the effect of adding olive oil to the daily diet?

The aim of the research is the effect of adding extra virgin olive oil to the daily diet of the volunteers, as it has not been investigated to date whether with daily consumption of extra virgin oleocanthalate olive oil, people with a genetic predisposition to Alzheimer’s disease are protected.

Alzheimer’s disease, also known simply as Alzheimer’s, is a chronic neurodegenerative disease, which starts slowly and accelerates over time. It is incurable and fatal, accounting for 60% to 70% of dementia cases.

In the United States, six million people live with the disease. That number is projected to rise to 13 million by 2050, according to the Alzheimer’s Association of America, and an estimated 50 million people worldwide are living with the disease today.

The EVOO for Brain Health clinical trial has already been approved by Auburn University’s Institutional Review Board (IRB) and is expected to be completed at the end of 2024, as volunteers will be tested with specialized analyzes twice a year.