Alessandro Medoro, Giovanni Scapagnini, Frank B Hu, Sergio Davinelli
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This systematic review aimed to assess the effects of olive oil and its main phenolic compounds on neuroinflammation in preclinical in vivo studies.</p><p><strong>Methods: </strong>A systematic search was conducted using PubMed, Scopus, and Web of Science to identify controlled in vivo studies evaluating the impact of olive oil or its phenolic compounds on neuroinflammatory markers. Thirty-two studies met the inclusion criteria and were critically analyzed for experimental model, type of intervention, and neuroinflammation-related outcomes.</p><p><strong>Results: </strong>Olive oil, particularly extra-virgin olive oil (EVOO) rich in phenolic compounds, showed anti-inflammatory effects in several models, although results were inconsistent. In contrast, phenolic compounds such as hydroxytyrosol, oleuropein, oleacein, and oleocanthal more consistently reduced glial activation and pro-inflammatory cytokines across diverse experimental paradigms. Hydroxytyrosol emerged as the most frequently studied and effective compound.</p><p><strong>Discussion: </strong>The preclinical evidence supports the anti-neuroinflammatory potential of olive oil and its phenolic compounds, though the variability in experimental design, compound characterization, and outcome measures limits translational interpretation. While isolated compounds demonstrated more robust effects than whole oil, high doses and lack of pharmacokinetic data raise questions about clinical relevance. Future research should address these limitations and evaluate the neuroimmune effects of olive oil-derived compounds in human studies.</p>","PeriodicalId":19423,"journal":{"name":"Nutritional Neuroscience","volume":" ","pages":"1-21"},"PeriodicalIF":3.6000,"publicationDate":"2025-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Neuroprotective effects of olive oil and its phenolic compounds on neuroinflammation: a systematic review.\",\"authors\":\"Alessandro Medoro, Giovanni Scapagnini, Frank B Hu, Sergio Davinelli\",\"doi\":\"10.1080/1028415X.2025.2572080\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Objectives: </strong>Neuroinflammation contributes to the pathogenesis of multiple neurological and neurodegenerative diseases but is also involved in non-degenerative conditions such as aging, sleep disorders, depression, and metabolic dysfunctions. 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引用次数: 0
摘要
目的:神经炎症有助于多种神经和神经退行性疾病的发病机制,但也涉及非退行性疾病,如衰老、睡眠障碍、抑郁和代谢功能障碍。在具有潜在神经保护活性的饮食因子中,橄榄油及其酚类化合物因其抗炎特性而引起了人们的兴趣。本系统综述旨在评估橄榄油及其主要酚类化合物对临床前体内研究中神经炎症的影响。方法:使用PubMed、Scopus和Web of Science进行系统搜索,以确定受控的体内研究,评估橄榄油或其酚类化合物对神经炎症标志物的影响。32项研究符合纳入标准,并对实验模型、干预类型和神经炎症相关结果进行了严格分析。结果:橄榄油,特别是富含酚类化合物的特级初榨橄榄油(EVOO),在几个模型中显示出抗炎作用,尽管结果不一致。相比之下,酚类化合物,如羟基酪醇、橄榄苦苷、油橄榄苷和油橄榄素,在不同的实验范式中更一致地降低胶质细胞激活和促炎细胞因子。羟基酪醇是研究最频繁和最有效的化合物。讨论:临床前证据支持橄榄油及其酚类化合物的抗神经炎潜力,尽管实验设计、化合物表征和结果测量的可变性限制了翻译解释。虽然分离的化合物表现出比全油更强大的效果,但高剂量和缺乏药代动力学数据引发了对临床相关性的质疑。未来的研究应解决这些局限性,并在人体研究中评估橄榄油衍生化合物的神经免疫作用。
Neuroprotective effects of olive oil and its phenolic compounds on neuroinflammation: a systematic review.
Objectives: Neuroinflammation contributes to the pathogenesis of multiple neurological and neurodegenerative diseases but is also involved in non-degenerative conditions such as aging, sleep disorders, depression, and metabolic dysfunctions. Among dietary factors with potential neuroprotective activity, olive oil and its phenolic compounds have attracted interest for their anti-inflammatory properties. This systematic review aimed to assess the effects of olive oil and its main phenolic compounds on neuroinflammation in preclinical in vivo studies.
Methods: A systematic search was conducted using PubMed, Scopus, and Web of Science to identify controlled in vivo studies evaluating the impact of olive oil or its phenolic compounds on neuroinflammatory markers. Thirty-two studies met the inclusion criteria and were critically analyzed for experimental model, type of intervention, and neuroinflammation-related outcomes.
Results: Olive oil, particularly extra-virgin olive oil (EVOO) rich in phenolic compounds, showed anti-inflammatory effects in several models, although results were inconsistent. In contrast, phenolic compounds such as hydroxytyrosol, oleuropein, oleacein, and oleocanthal more consistently reduced glial activation and pro-inflammatory cytokines across diverse experimental paradigms. Hydroxytyrosol emerged as the most frequently studied and effective compound.
Discussion: The preclinical evidence supports the anti-neuroinflammatory potential of olive oil and its phenolic compounds, though the variability in experimental design, compound characterization, and outcome measures limits translational interpretation. While isolated compounds demonstrated more robust effects than whole oil, high doses and lack of pharmacokinetic data raise questions about clinical relevance. Future research should address these limitations and evaluate the neuroimmune effects of olive oil-derived compounds in human studies.
期刊介绍:
Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.