Recent research shows that Oleocanthal, a naturally-occurring compound found in extra-virgin olive oil, alters the structure of neurotoxic proteins believed to be contributing to the debilitating effects of Alzheimer’s disease. This structural change obstructs the proteins’ ability to damage brain nerve cells.
The Mediterranean diet, of which olive oil is a central component, has long been associated with numerous health benefits, including decreased risk of stroke, heart disease, breast cancer, lung cancer, some dementias and other chronic diseases. Now that we know of Oleocanthal’s anti-inflammatory properties, it seems reasonable to say that Oleocanthal plays a role in the health benefits associated with diets where olive oil is the principal source of fat.
“The findings may help identify effective preventative measures and lead to improved therapeutics in the fight against Alzheimer’s disease,” according to sensory psychobiologist, Paul A.S. Breslin, PhD, located at the Monell Center in Philadelphia.
Small proteins known as ADDLs, are highly toxic proteins that bind within the neural synapses of the brains of Alzheimer’s patients. They are believed to directly disrupt nerve cell function, eventually leading to memory loss, cell death, and global disruption of brain function. Synapses are specialized junctions that allow one nerve cell to send information to another.
The binding of ADDLs to nerve cell synapses is thought to be a crucial first step in the treatment of Alzheimer’s disease. Oleocanthal alters ADDL structure in a way that deters their binding to synapses, as reported by William L. Klein, PhD, who co-led the research with Dr. Breslin at the Monell Center. Dr. Klein and his colleagues identified ADDLs in 1998, leading to a major shift in the thinking about causes, progression and treatment of Alzheimer’s disease.
Knowing that oleocanthal changed ADDL size, the researchers then examined whether oleocanthal affected the ability of ADDLs to bind to synapses of the hippocampal neurons. The hippocampus is one of the first areas affected by Alzheimer’s disease, and is a part of the brain that is deeply involved in learning and memory.
Measuring ADDL binding with and without oleocanthal, the researchers discovered that small amounts of oleocanthal were very effective in reducing the binding of ADDLs to hippocampal synapses. In addition, an surprise finding was that oleocanthal makes ADDLs into stronger targets for antibodies. This process establishes an opportunity for creating more immunotherapy treatments effectively that uses antibodies to bind and attack ADDLs.
Dr. Breslin also commented on the implications of these findings that, “If antibody treatment of Alzheimer’s is enhanced by oleocanthal, the collective anti-toxic and immunological effects of this compound may lead to a successful treatment for an incurable disease.”
This work comes from The Monell Chemical Senses Center and the research is reported in the October 15 issue of Toxicology and Applied Pharmacology. The National Institute on Aging funded the research.
As we all approach our senior years, we each have an added responsibility to exercise daily, keep our minds active and maintain a healthy diet, which includes ‘extra virgin olive oil’.
