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Olive oil and wine as source of multi-target agents in the prevention of Alzheimer disease

Published online by Cambridge University Press:  13 December 2021

Paula Silva Open the ORCID record for Paula Silva [Opens in a new window] ,
María Rodríguez-Pérez Open the ORCID record for María Rodríguez-Pérez [Opens in a new window] ,
Óscar Gómez-Torres Open the ORCID record for Óscar Gómez-Torres [Opens in a new window]  and
Emma Burgos-Ramos Open the ORCID record for Emma Burgos-Ramos [Opens in a new window]
Paula Silva*
Affiliation:
Laboratory of Histology and Embryology, Institute of Biomedical Sciences Abel Salazar (ICBAS), Rua de Jorge Viterbo Ferreira nº228, 4050-313 Porto, Portugal iNOVA Media Lab, ICNOVA, Universidade Nova de Lisboa, Lisbon, Portugal
María Rodríguez-Pérez
Affiliation:
Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha; Avenue Carlos III s/n, 45071 Toledo, Spain
Óscar Gómez-Torres
Affiliation:
Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha; Avenue Carlos III s/n, 45071 Toledo, Spain
Emma Burgos-Ramos*
Affiliation:
Biochemistry Area, Faculty of Environmental Sciences and Biochemistry, University of Castilla-La Mancha; Avenue Carlos III s/n, 45071 Toledo, Spain
*
*Corresponding authors: Paula Silva, email: psilva@icbas.up.pt; Emma Burgos-Ramos, email: emma.burgos@uclm.es
*Corresponding authors: Paula Silva, email: psilva@icbas.up.pt; Emma Burgos-Ramos, email: emma.burgos@uclm.es
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Abstract

Olive oil and wine are consumed daily worldwide, and they constitute the fundamental pillars of the healthy Mediterranean diet. Polyphenolic compounds, naturally present in both olive oil and wine, are responsible for their beneficial properties. Current studies have shown the neuroprotective effects of polyphenols independently of their well-known antioxidant action. In this work, we have focused on reviewing the protective effect of polyphenols from extra virgin olive oil and wine in Alzheimer´s disease (AD), to emphasise that both foods could be a possible therapeutic tool. Beneficial effects have been described in β-aggregation, neurofibrillary tangles, autophagy and mitochondrial function, as well as in cerebral insulin resistance. Furthermore, to date, a harmful dose has not been described. Both pre-clinical and clinical works demonstrate that polyphenols act on neuropathological and cognitive disorders of AD, preventing or stopping the onset of this devastating disease. However, there are certain limitations in these studies, since it is very difficult to research diseases that lead to cognitive impairment. Although all the findings obtained are very encouraging, more studies should be carried out investigating the use of the polyphenols from olive oil and wine as therapeutic agents in the progression of AD. Therefore, more longitudinal studies in humans with a homogeneous cohort of patients are necessary to corroborate the efficacy of these nutraceuticals, as well as determine the most appropriate dose for this purpose.

Keywords

PolyphenolsMediterranean dietAlzheimer’s diseaseOleuropeinHydroxytyrosolOlive oilWineResveratrol
Type
Review Article
Information
Nutrition Research Reviews , Volume 36 , Issue 1 , June 2023 , pp. 140 - 154
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Copyright
© The Author(s), 2021. Published by Cambridge University Press on behalf of The Nutrition Society

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