Olive oil is rich in polyphenols, a group of easily-absorbed chemicals with antioxidant and anti-inflammatory properties. A diet rich in polyphenols may suppress the onset of Alzheimer’s by preventing oxidative damage, and because they chelate metals, their routine use may also be protective against the onset of Alzheimer’s. Olive oil is also a good source of vitamin E, which has been shown to delay the progression of Alzheimer’s disease, and which is generally associated with less age-related cognitive decline. Several observational studies on the brain benefits of the Mediterranean diet position olive oil consumption as one of the most important factors.
Unfortunately not all olive oils are created equally. There are many pitfalls to avoid when choosing, storing, and cooking with olive oil. Check out this in-depth article, 5 Rules for Olive Oil and Brain Health, to learn more.