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 by 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 given the green light by global health bodies, with the European Food Safety Authority and the Spanish Food Safety Agency announcing its safe use, while the United States Food and Drug Administration has determined the safe dose to be up to 5 mg per serving and 51 mg daily per individual.
Research has shown that the compound is capable of crossing the blood-brain barrier and accumulating in brain tissues, where it works to:
Activate antioxidant pathways in the brain
Reduce neuroinflammation
Improve brain vascular functions
Enhance neural connections and cognitive functions
Studies conducted on humans have shown that consuming 7-15 mg daily improves oxidative balance and reduces inflammation, while a single dose of 30-60 mg showed improvement in vascular and oxidative responses in the short term. Results also found that regular use of olive supplements improves memory and psychomotor speed in the elderly.
Researchers are currently working on developing functional foods fortified with this compound, focusing on overcoming the compound's natural bitter taste through advanced techniques such as micro-encapsulation and adding 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 attracted increasing scientific interest over the past two decades due to its multiple health properties, opening new prospects in the field of preventing age-related neurological diseases.
