Extra-Virgin Olive Oil Enhances the Blood-Brain Barrier Function in Mild Cognitive Impairment: A Randomized Controlled Trial
Kaddoumi A, Denney TS, Deshpande G, Robinson JL, Beyers RJ, Redden DT, Praticò D, Kyriakides TC, Lu B, Kirby AN, Beck DT, Merner ND
Nutrients · 56 citas
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Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Marcadores de salud y funcionamiento
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- Emory University
- Universidad u hospital
- Auburn University
- Gobierno
- National Center for Advancing Translational Sciences
- Gobierno
- NCATS NIH HHS
- Universidad u hospital
- Auburn University Presidential Awards for Interdisciplinary Research (PAIR)
- Autores
- Al menos un autor declara un vínculo económico con la industria
- Subvenciones
- National Center for Advancing Translational Sciences (UL1TR001863Ð)
Según 5 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2022-12-01 · Nutrients · vol. 14 · número 23 · pág. 5102
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 79 citas · más que el 98% de estudios similares · 6.5× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 56 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Edible Oils Quality and Analysis · Neurological Disease Mechanisms and Treatments · Cholesterol and Lipid Metabolism
- Palabras clave
- Dementia, Episodic memory, Blood–brain barrier, Atrophy, Cognitive decline, Medicine, Clinical Dementia Rating, Cognition, Cognitive impairment, Olive oil, Neuroscience, Internal medicine, Disease, Psychology, Biology, Central nervous system, Food science
- MeSH
- blood-brain barrier, animals, humans, mice, alzheimer disease, amyloid beta-peptides, olive oil, cognitive dysfunction
12 autores
- Amal Kaddoumi🇺🇸 · autor de correspondenciaAuburn University
- Thomas S. Denney🇺🇸Auburn University
- Gopikrishna Deshpande🇺🇸🇮🇳🇨🇳Advanced Imaging Research (United States); Indian Institute of Science Bangalore; Indian Institute of Technology Hyderabad; National Institute of Mental Health and Neurosciences; Auburn University; Capital Normal University
- Jennifer L. Robinson🇺🇸Auburn University
- Ronald J. Beyers🇺🇸Auburn University
- David T. Redden🇺🇸Auburn University; Edward Via College of Osteopathic Medicine
- Domenico Praticò🇺🇸Temple University
- Tassos C. Kyriakides🇺🇸Yale University
- Bonian Lu🇺🇸Auburn University
- Anna N. Kirby🇺🇸Auburn University; Edward Via College of Osteopathic Medicine
- Darren T. Beck🇺🇸Auburn University
- Nancy D. Merner🇺🇸Auburn University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Mild cognitive impairment (MCI) and early Alzheimer's disease (AD) are characterized by blood-brain barrier (BBB) breakdown leading to abnormal BBB permeability ahead of brain atrophy or dementia. Previous findings in AD mouse models have reported the beneficial effect of extra-virgin olive oil (EVOO) against AD, which improved BBB and memory functions and reduced brain amyloid-β (Aβ) and related pathology. This work aimed to translate these preclinical findings to humans in individuals with MCI. We examined the effect of daily consumption of refined olive oil (ROO) and EVOO for 6 months in MCI subjects on BBB permeability (assessed by contrast-enhanced MRI), and brain function (assessed using functional-MRI) as the primary outcomes. Cognitive function and AD blood biomarkers were also assessed as the secondary outcomes. Twenty-six participants with MCI were randomized with 25 participants completed the study. EVOO significantly improved clinical dementia rating (CDR) and behavioral scores. EVOO also reduced BBB permeability and enhanced functional connectivity. While ROO consumption did not alter BBB permeability or brain connectivity, it improved CDR scores and increased functional brain activation to a memory task in cortical regions involved in perception and cognition. Moreover, EVOO and ROO significantly reduced blood Aβ42/Aβ40 and p-tau/t-tau ratios, suggesting that both altered the processing and clearance of Aβ. In conclusion, EVOO and ROO improved CDR and behavioral scores; only EVOO enhanced brain connectivity and reduced BBB permeability, suggesting EVOO biophenols contributed to such an effect. This proof-of-concept study justifies further clinical trials to assess olive oil's protective effects against AD and its potential role in preventing MCI conversion to AD and related dementias.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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