POLYPHENOLIC COMPOUNDS IN EXTRA VIRGIN OLIVE OIL AND THEIR ROLE IN REDUCING RISK OF ALZHEIMER’S DISEASE
AuthorCourtney, Samantha Jean
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PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
AbstractExtra Virgin Olive Oil (EVOO) is the main source of fat within the Mediterranean Diet, a diet and lifestyle pattern followed in the Mediterranean region. Much research has been done on the diet’s ability to decrease risk of chronic diseases such as type 2 diabetes, cardiovascular disease, neurodegenerative diseases, and cancer. Extra Virgin Olive Oil makes up 40% of the Mediterranean Diet and is a contributing factor to many of these health benefits. Specifically, EVOO contains polyphenolic compounds which have anti-inflammatory, antiatherogenic, and antioxidant properties. These properties are suggested to play a strong role in the reduction of risk of Alzheimer’s Disease (AD), the most common neurodegenerative disease. The polyphenols work to decrease risk of disease mostly by acting as antioxidants, targeting reactive oxygen species that exacerbate brain damage in AD patients, and by acting as anti-inflammatory agents. Many Americans are at risk for developing Alzheimer’s Disease, but increased consumption of Extra Virgin Olive Oil may be a way to effectively reduce their risk and improve overall health.
Degree ProgramHonors College