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Patricio Reyes M.D., F.A.N.N.
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Barrow Neurological Institute
St. Joseph's Hospital and Medical Center
"2 NEW THERAPIES FOR ALZHEIMER'S"
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"2 NEW THERAPIES FOR ALZHEIMER'S"
Patricio Reyes M.D., F.A.N.N.
Director, Traumatic Brain Injury, Alzheimer's Disease & Cognitive Disorders Clinics; Phoenix, AZ; Chief Medical Officer, Retired NFL Players Association

St. Joseph's Hospital and Medical Center



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Patricio Reyes M.D.
Director, Traumatic Brain Injury, Alzheimer's Disease & Cognitive Disorders Clinics; Phoenix, AZ; Chief Medical Officer, Retired NFL Players Association

Barrow Neurological Institute

St. Joseph's Hospital and Medical Center
"PRESERVING BRAIN FUNCTIONS "
Runtime: 50:22
Runtime: 50:22
"2 NEW THERAPIES FOR ALZHEIMER'S"
Runtime: 10:27
Runtime: 10:27
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BIOMEDICAL RESEARCH IN ALZHEIMER'S DISEASE
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Robert F. Spetzler M.D.
Director, Barrow Neurological Institute

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Professor Section of Neurosurgery
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Alzheimer's Disease and Cognitive Disorders Clinic

Barrow Neurological Clinics
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Saturday, June 24, 2017

 

ALZHEIMER'S: HOW EXTRA VIRGIN OLIVE OIL PREVENTS BRAIN PLAQUES AND PRESERVES MEMORY




























Extra virgin olive oil is the key ingredient of the Mediterranean diet that protects the brain from Alzheimer’s disease and cognitive decline, scientists have discovered.

The health benefits of the Mediterranean diet—rich in plant-based foods, olive oil and fish—have long been known. It reduces the risk of heart disease and stroke, and leads to a lower risk of dementia.

A team of scientists from Temple University, Pennsylvania, has found what in the diet protects the brain from Alzheimer’s—and how this key ingredient works to prevent cognitive decline and preserve memories.

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Previous research had already linked extra virgin olive oil to many of the health benefits of the Mediterranean diet. "The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and as a monounsaturated vegetable fat, it is healthier than saturated animal fats," senior investigator Domenico Praticò said in a statement.

Published in the Annals of Clinical and Translational Neurology on Wednesday, researchers investigated the relationship of extra virgin olive oil and dementia using a mouse model. (The animals used develop key characteristics of Alzheimer’s, including memory impairment and the build-up of amyloid-beta plaques in the brain.)

Animals were divided into two groups; one received a diet rich in extra virgin olive oil and the other did not. The olive oil was introduced at six months of age, before the mouse Alzheimer’s had set in.

By nine and 12 months, the olive oil mice were performing far better on cognitive tests that evaluate memory and learning abilities. Later studies of their brain tissues showed stark differences between the two groups. The mice that had been fed olive oil had lower levels of amyloid plaques and there were big differences in nerve cell appearance and function.

The connections between the neurons—the synapses—were found to be better preserved in the olive oil group than the control, and there was also an increase in nerve cell autophagy activation. The activation of autophagy is the important discovery—since this is the process that helps clear debris and toxins, including amyloid plaques, from the brain.

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