Khaberni - New scientific research has uncovered promising potential for a natural compound extracted from olives in protecting against neurological diseases and improving cognitive functions, according to a scientific review published in the specialized journal "Foods".
Dr. Lorena Martinez-Zamora from Miguel Hernandez University in Spain conducted a comprehensive review study, revealing the capabilities of the phenolic compound "hydroxytyrosol" extracted from olives, which has protective properties for the nerves.
The compound has been greenlighted by global health authorities, where the European Food Safety Authority and the Spanish Food Safety Agency announced its safety for use, while the US Food and Drug Administration defined the safe dose as up to 5 mg per serving and 51 mg per day per individual.
Research has shown that the compound is capable of crossing the blood-brain barrier and accumulating in brain tissue, where it works on:
Activating antioxidant pathways in the brain
Reducing neural inflammation
Improving the functions of brain blood vessels
Enhancing neural communications and cognitive functions
Human studies have revealed that consuming 7-15 mg daily improves oxidative balance and reduces inflammation, with a single dose of 30-60 mg showing improvement in vascular and oxidative responses in the short term. Results also found that regular use of olive supplements improves memory and the speed of psychomotor movement in the elderly.
Researchers are currently working on developing functional foods fortified with this compound, focusing on overcoming its naturally bitter taste through advanced technologies such as microencapsulation and the addition of enhanced flavors.
Dr. Martinez-Zamora points out that "this compound represents a new hope in the field of neurological health, but we need more studies to confirm its clinical efficacy and determine the optimal doses for each case."
It is worth mentioning that the compound hydroxytyrosol has received increasing scientific interest over the past two decades due to its multiple health properties, opening new possibilities in the field of prevention of neurological diseases associated with aging.
