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Neuroprotective Effects of Oleanolic Acid and Erythrodiol in Prodromal Alzheimer's Disease
Sponsor: Spanish National Research Council
Summary
Alzheimer's disease begins many years before memory problems become obvious. People in the early ("prodromal") stage have memory complaints but are still independent in daily life. At present there is no treatment that prevents this stage from progressing to dementia. Olive oil contains two natural compounds, oleanolic acid and erythrodiol. Earlier work by this research team suggests that these compounds may reduce inflammation and oxidative stress and may improve the way the body handles sugars and fats, processes that are also altered in Alzheimer's disease. This study will test whether consuming olive oils that contain these compounds delays the progression from prodromal Alzheimer's disease to dementia. A total of 120 adults aged 50 to 80 years with prodromal Alzheimer's disease will take part at three public hospitals in southern Spain. Participants will be assigned by chance to one of three groups and will consume 55 mL per day of one of three oils for 12 months: olive oil enriched with oleanolic acid, pomace olive oil (which naturally contains both compounds), or a standard commercial olive oil with very low levels of these compounds. Neither the participants nor the staff assessing them will know which oil each person is receiving. Participants will attend study visits at the start of the study and after 6 and 12 months. At these visits they will complete memory and thinking tests, a physical and nutritional assessment, and blood and urine tests.
Key Details
Gender
All
Age Range
50 Years - 80 Years
Study Type
INTERVENTIONAL
Enrollment
120
Start Date
2027-01
Completion Date
2029-01
Last Updated
2026-09-29
Healthy Volunteers
No
Interventions
Oleanolic acid-enriched olive oil
Olive oil enriched with oleanolic acid (600 mg/kg), 55 mL/day for 12 months, consumed preferably raw and distributed across the three main meals.
Pomace olive oil
Commercial pomace olive oil, naturally containing oleanolic acid (180 mg/kg) and erythrodiol (670 mg/kg), 55 mL/day for 12 months, consumed preferably raw and distributed across the three main meals.
Commercial olive oil 0.4 degrees
Commercial olive oil 0.4°, with the same fatty acid composition but a very low content of minor bioactive components, 55 mL/day for 12 months, consumed preferably raw and distributed across the three main meals.
Locations (1)
Instituto de la Grasa, CSIC
Seville, Spain