Microbiome: unrefined olive oil supports cognitive health.
Scientists from the Rovira i Virgili University (Spain) have discovered that extra virgin olive oil can support cognitive health by influencing the gut microbiota. The results of the prospective study were published in the journal Microbiome. The authors emphasize that it is specifically about the unrefined product — its effect differs from that of refined versions of the oil.
The analysis included data from 656 individuals aged 55-75 with overweight or obesity and metabolic syndrome. Over two years, researchers tracked their diet (including the type of olive oil consumed), gut microbiota composition, and changes in cognitive functions. Participants who regularly consumed extra virgin olive oil showed better memory and thinking performance, as well as higher diversity of gut bacteria — a marker of metabolic and gut health.
Additionally, the scientists identified a connection with the bacterium of the genus Adlercreutzia: its presence was associated with the preservation of cognitive functions in consumers of unrefined oil. According to the authors, some of the "brain" effects may be explained by the oil's impact on the microbiota and the gut-brain axis.
The key difference between types of oil is related to the production technology. Extra virgin olive oil is obtained mechanically, without aggressive processing, which allows it to retain polyphenols and other bioactive compounds. During refining, a significant portion of these substances is destroyed.
Researchers emphasize that the quality of fats in the diet may play a role as significant as their quantity — and in the context of brain aging, this could prove to be critically important.
