A CSIC study associates the bioactive components of the olive pomace type with an anti-inflammatory mechanism that prevents Alzheimer's disease.

Like the certain impulse of a Trojan horse. This is how Javier Sánchez Perona, a scientist at the Instituto de la Grasa-CSIC, imagines the arrival of the lipoproteins that transport the components of olive-pomace oil to the immensity of the brain.

The usual thing in these cases, the researcher develops, is that the microglial cells of the grey mass take him as a threat, unleashing a neuroinflammatory process. But, as Sánchez Perona and his colleagues document in a recent study, three bioactive compounds of this type of oil would attenuate the reaction (the equivalent of soldiers inside the horse).

In the absence of a next level of human research (for now, it's just in vitro work), this finding puts science on track that consuming this type of oil could prevent Alzheimer's disease. This is not the first time that experts have asked for an opportunity for this great unknown, "the ugly duckling" of his group, defines Sánchez Perona.

In 2017, the Consumers Union of Spain (UCE) considered olive pomace oil one of the best for frying because of its ability to withstand high temperatures. The CSIC researcher is clear: "It does not reach the unsurpassable taste of extra virgin olive oil, but is a great choice for stews and fried foods, ahead of seed oils. However, discard any superpower: "Its benefits will only be felt if its consumption is integrated into a healthy diet".

Here's how the lesser-known oil is produced

According to the Interprofesional Oriva, it is obtained through the extraction of the alpeorujo (water, skin, stone and remains of oil that result from the milling of the olive) and its later refining. Finally, a little virgin or extra virgin oil is added.

Source: EL PAÍS