A growing body of human evidence now reinforces the gut–brain connection, positioning virgin olive oil (VOO) as a key dietary lever for cognitive health. In a 2-year prospective study of older adults at high risk of cognitive decline, higher VOO intake was associated with better preservation of cognitive function and a more diverse gut microbiota. Notably, specific microbial taxa such as Adlercreutzia appeared to mediate this relationship, suggesting that VOO may exert neuroprotective effects through microbiome modulation.
In contrast, consumption of common (refined) olive oil was linked to reduced microbial diversity and faster cognitive decline, underscoring the importance of oil quality rather than just quantity. These findings highlight virgin olive oil as a functional component of microbiota-targeted nutrition strategies aimed at healthy aging and cognitive resilience, though further clinical validation is warranted.
Source : https://link.springer.com/article/10.1186/s40168-025-02306-4
