Olive Oil Variety Affects Brain Function and Gut Health: Study

The study distinguished between virgin olive oil (VOO), rich in phenolic compounds and monounsaturated fats, and common olive oil (COO), which contains more refined or olive-pomace oils with fewer bioactive compounds. Participants with higher total olive oil intake, particularly virgin olive oil, showed modest but statistically significant improvements in general cognition, attention, executive function, and global cognitive scores over two years. In contrast, higher common olive oil intake was associated with declines in executive function, language, and overall cognitive performance.

Gut microbiota analyses revealed that higher virgin olive oil intake correlated with greater microbial diversity, while higher common olive oil intake was linked to lower diversity. Specific bacterial taxa were associated with both olive oil intake and cognitive changes.

Notably, reduced abundance of Adlercreutzia—linked to virgin olive oil intake—was positively associated with improvements in general cognitive function, suggesting a potential mediating role for the gut microbiota.

Overall, the findings indicate that regular consumption of virgin olive oil may support cognitive health in older adults, potentially through interactions with the gut microbiome, anti-inflammatory effects, and vascular and metabolic pathways. The researchers call for further clinical studies to explore microbiota-targeted dietary strategies for healthy brain aging.

REFERENCE: Ni J, Nishi SK, Babio N, et al. Total and different types of olive oil consumption, gut microbiota, and cognitive function changes in older adults. Microbiome. DOI: 10.1186/s40168-025-02306-4, https://link.springer.com/article/10.1186/s40168-025-02306-4