Estudios científicos
Olive oil and wine as source of multi-target agents in the prevention of Alzheimer disease.
Abstract:
Olive oil and wine are consumed daily worldwide, and they constitute the fundamental pillars of the healthy Mediterranean diet. Polyphenolic compounds, naturally present in both olive oil and wine, are responsible for their beneficial properties. Current studies have shown the neuroprotective effects of polyphenols independently of their well-known antioxidant action. In this work, we have focused on reviewing the protective effect of polyphenols from extra virgin olive oil and wine in Alzheimer´s disease (AD), to emphasise that both foods could be a possible therapeutic tool. Beneficial effects have been described in β-aggregation, neurofibrillary tangles, autophagy and mitochondrial function, as well as in cerebral insulin resistance. Furthermore, to date, a harmful dose has not been described. Both pre-clinical and clinical works demonstrate that polyphenols act on neuropathological and cognitive disorders of AD, preventing or stopping the onset of this devastating disease. However, there are certain limitations in these studies, since it is very difficult to research diseases that lead to cognitive impairment. Although all the findings obtained are very encouraging, more studies should be carried out investigating the use of the polyphenols from olive oil and wine as therapeutic agents in the progression of AD. Therefore, more longitudinal studies in humans with a homogeneous cohort of patients are necessary to corroborate the efficacy of these nutraceuticals, as well as determine the most appropriate dose for this purpose.
Comentarios divulgativos:
La dieta mediterránea se ha relacionado con múltiples efectos beneficiosos para la salud, entre ellos la prevención y mejora de enfermedades neurodegenerativas. Esta revisión evalúa el papel de los polifenoles del aceite de oliva y del vino en la prevención y tratamiento de la enfermedad de Alzheimer, una enfermedad cuya prevalencia está aumentando a medida que la población envejece.
Hay estudios preclínicos y clínicos que muestran el efecto neuroprotector de los polifenoles, que pueden reducir la agregación del péptido beta amiloide y la hiperfosforilación de la proteína tau, promoviendo la autofagia y mejorando el daño en la función mitocondrial y la resistencia a la insulina cerebral relacionada con la enfermedad de Alzheimer. Por lo que los polifenoles del vino y el aceite de oliva podrían ser útiles frente a esta enfermedad, aunque aún hay importantes limitaciones a superar, como su baja biodisponibilidad, la dosis terapéutica o el desconocimiento sobre sus mecanismos de acción. Para lo que son necesarios nuevos ensayos clínicos de intervención que aporten respuestas.
