Alzheimer’s disease: how extra-virgin olive oil can prevent it – Prof. Amal Kaddoumi

Alzheimer’s disease: how extra-virgin olive oil can prevent it  – Prof. Amal Kaddoumi

“All developed countries have aging population and aging polulation is highly at risk for Azheimer’s disease.” Is it possible to prevent it? Can a food help with Alzheimer’s? High phenolic extra virgin olive oil can. The phenols, and especially oleocanthal and oleacein, which can only be found in olive oil, have healthprotective qualities with anti-inflammatory, antioxidant, cardioprotective and neuroprotective action.

Prof. Amal Kaddoumi, Professor of Biopharmaceutics at University of Louisiana at Monroe, presents the neuroprotective effects of extra-olive oil and oleocanthal in Alzheimer’s disease.

She explains the role of beta-amyloids in Alzheimer’s disease and how a disfunctional blood-brain barrier can lead to neuronal death and brain atrophy. Unfortunately there is no treatment for Alzheimer’s. So the professor’s laboratory conducted some experiments to study how they could – if not treat – prevent the disease through the consumption of extra-virgin olive oil.

The experiments in vivo, conducted on mice, aimed to decode the mechanism by which extra-virgin olive oil and oleocanthal affect Alzheimer’s disease pathology and protect us against its progression.

In her speech at the 3rd Conference of the Oleocanthal International Society, that took place on the 2nd and 3rd of June, 2016, at Ancient Olympia, Greece, Prof. Kaddoumi analyses:

1) The effects of Alzheimer’s disease in the brain – The blood-brain barrier and beta-amyloid accumulation

2) Enhancing the clearance of beta-amyloid as a treatment – Mediterranean diet and extra-virgin olive oil

3) The studies and experiments based on oleocanthal

4) Olive oil as prevention of Alzheimer’s disease – Decreasing beta-amyloid levels, reducing beta-amyloid production

Prof. Amal Kaddoumi points out as she concludes that long-term consumption of extra-virgin olive oil could provide protective effect against Alzheimer’s disease and that oleocanthal is a natural molecule that can delay the progression of the disease.

Speaker’s mini CV

Amal Kaddoumi, Ph.D. in Pharmaceutical Sciences, 2004, Nagasaki University, Japan. Post doctorates at the College of Pharmacy, University of Michigan, Ann Arbor, USA (2004-2005), and School of Pharmacy, University of Washington, Seattle, USA (2005-2006). Currently, Associate Professor of Biopharmaceutics at the School of Pharmacy, University of Louisiana at Monroe, USA.

Could a high quality food be also a medicine? Also in Alzheimer’s disease we can apply Hippocrates’ famous quote “Let thy food be the medicine and thy medicine be the food”.

Prof. Amal Kaddoumi, University of Louisiana at Monroe: ” Neuroprotective effects of extra-virgin olive oil and oleocanthal in Alzheimer’s disease”

3rd Conference of the Oleocanthal International Society
Olympia Awards Health & Nutrition 2016

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