The Greek Association of Alzheimer’s Disease and Related Disorders (GAADRD - Alzheimer Hellas), the World Olive Center for Health (WOCH) and Yanni's Olive Grove have published a global pilot study by Greek researchers and clinical doctors. "A randomized clinical trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: the MICOIL pilot study" is published in the Journal of Alzheimer's Disease. The MICOIL study found that a long-term diet rich in early harvest extra virgin olive oil rich in phenols and especially oleocanthal, helps protect against Alzheimer's disease (AD) and Mild Cognitive Impairment (MCI).
In the context of this work, scientists from the Department of Neurology of the Aristotle University of Thessaloniki and GAADRD - Alzheimer Hellas investigated, for the first time, the effect of high-yield phenols of early harvest extra virgin olive oil on moderate phenol content of extra virgin olive oil - and the Mediterranean Diet as a natural remedy for amnesic type mild mental disorder (Amnesic Mild Cognitive Impairment - aMCI). In addition, genetic predisposition (APOE e4) for AD was examined and extensive neuropsychological assessments were performed at baseline after 12 months. aMCI is usually a precursor to AD and is characterised by memory loss and inability to perform complex daily activities. While there is no cure for MCI and AD (only symptomatic treatments for AD currently exist), the global effort against brain disorders focuses on the early detection and management of AD in the amnesic stage of MCI.
A long-term intervention with a Mediterranean diet rich in extra virgin olive oil (50 ml daily) in 285 study participants, with a high vascular risk, resulted in better mental function compared to the controlled diet group. The study showed that long-term intervention with a high concentration of phenols in early-harvest extra virgin olive oil or moderate concentration of phenols in extra virgin olive oil were associated with a significant improvement in cognitive function compared to the Mediterranean diet, independent of the presence of APOE ε4. In the second evaluation, after 12 months of follow-up, the study revealed better performance in the treatment group compared to the control group.
"To date, there is no other study that has examined in such detail the effects of extra virgin olive oil on the elderly with Mild Cognitive Impairment as an effective solution for cognitive impairment" said Magda Tsolaki, Professor at the Aristotle University of Thessaloniki. The scientific team consists of the Professor of the Department of Neurology of the Aristotle University of Thessaloniki, Magda Tsolaki, and the researchers: Eftychia Lazarou, Machi Kozori, Niki Petridou, Irene Tabakis, Ioulietta Lazarou, Maria Karakota, Iordanis Saoulidis, Eleni Melliou, and Associate Professor of the Department of Pharmacy of University of Athens, Prokopios Magiatis. The study can be found here: https://pubmed.ncbi.nlm.nih.gov/33044178/
