Olive Oil Compound Helps Protect Brain Cells

A growing body of scientific evidence suggests that diets rich in plant antioxidant compounds may help to slash the risk of age-related neurodegeneration and cognitive decline.  Sebastian Schaffer, from the University of Frankfurt (Germany), and colleagues conducted laboratory studies on cells exposed to stress, which were then exposed to hydroxytyrosol, a primary antioxidant compound in olives.  The team found that the compound reduced both the oxidative and nitrosative stresses occurring in the cells, with higher hydroxytyrosol doses providing increased protection.   The researchers are hopeful that future research may help to document hydroxytyrosol as a neuroprotective compound, to protect neurons in the brain from aging-related decline.