Espa帽ol
Catal脿
The HEVOOC study, developed by our group (Polyphenol Research Group), is a randomized clinical trial with a crossover design aimed at evaluating the effect of extra virgin olive oil (EVOO) consumption on the gut鈥揵rain axis in healthy young adults.
In collaboration with IRTA and OLI MIGJORN, Corbella variety EVOO has been used, optimized for its high sensory quality and its content of phenolic compounds. We have obtained the first results, which show that one month of daily EVOO consumption is associated with changes in brain function, including increased resting-state functional connectivity in occipital regions, as well as higher urinary levels of hydroxytyrosol-glucuronide, a validated biomarker of EVOO intake.
These results have been published in Food & Function and suggest a possible neuromodulatory effect of EVOO phenolic compounds, reinforcing the relevance of the Mediterranean diet for brain health.
Access to the publicaction: https://doi.org/10.1039/D5FO05016B