A new study conducted by scientists at the University of Rovira y Virgil in Spain showed that the quality of olive oil can play an even more important role than expected in human health, especially in preserving brain function. According to experts, it is unrefined olive oil that has a positive effect on the intestinal microbiota and can help maintain cognitive health. Scientists emphasize that we are not talking about ordinary olive oil, but about the first purification product with preserved bioactive substances.
Within the framework of the study, 656 participants aged 55-75 years with obesity or obesity, as well as with metabolic syndrome, were studied. For two years, the scientists monitored their daily diet, including which types of olive oil they consume, the composition of the intestinal microbiota, and changes in cognitive indicators related to thinking and memory. As a result, it was found that cognitive functions were better preserved in participants who regularly consumed unrefined olive oil.
The most interesting thing is that such participants also had a higher diversity of intestinal bacteria. This is one of the important signs not only for intestinal but also for overall metabolic health. The authors of the study note that it is the intestinal microbiota that can be one of the main "bridges" affecting brain activity. In particular, it has been suggested that some beneficial bacteria can play an intermediary role in maintaining cognitive indicators in connection with the consumption of unrefined olive oil.
Specialists explain the main difference between types of oil by the method of its production. Unrefined olive oil is obtained mechanically, without solid chemical or industrial processing. Therefore, it retains polyphenols, antioxidants, and other valuable bioactive compounds. During the refining process, a large portion of these substances is lost or significantly reduced. As a result, refined oil with a lighter appearance or taste may not be equally beneficial for health.
The most important conclusion scientists are making is this: not the amount of fat in the diet itself, but its quality is also crucial. Especially at a time when brain aging can accelerate with age, the question of which fat to choose becomes even more urgent. Of course, this research does not present olive oil as a "magic agent." However, he reminds us once again that even seemingly minor choices in proper nutrition can seriously affect long-term health.
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