Researchers at the Lewis Katz Medical School of Temple University of the USA discovered an ingredient which protects against cognitive impairment of the brain, the extra virgin olive oil. Researchers have shown that the consumption of extra virgin olive oil protects memory and learning ability while reducing the formation of amyloid-b plaques and neurofibrin meshes in the brain, which are due to Alzheimer’s disease. Extra virgin olive oil reduces the cerebral inflammation but simultaneously activates a brain process called “self-eating”, in which cells break down and clear up the intracellular driftwood and toxins, such as plaques and Neurofibridal grids. Researchers suspect that the slowdown of the “self-eating” mechanism is responsible for Alzheimer’s disease.

Extra virgin olive oil reduces the cerebral inflammation but simultaneously activates a brain process called “self-eating”, in which cells break down and clear up the intracellular driftwood and toxins, such as plaques and Neurofibridal grids. Researchers suspect that the slowdown of the “self-eating” mechanism is responsible for Alzheimer’s disease.