Olive oil polyphenols can be useful to prevent aging-associated neurodegeneration

Alzheimer’s disease (AD), the most common form of dementia affecting a large proportion of aged people in the developed countries, is considered a protein misfolding disease, and, as it is the case of other pathologies belonging to this group, at the present lacks effective therapy. The key histopathological sign of AD is the presence, in several brain areas, of intracellular neurofibrillary tangles (NFT) of hyper phosphorylated tau, of extracellular amyloid deposits (Aß) found in diffuse and senile plaques and around cerebral vessels and of dystrophic and degenerating neuritis. Aβ plaque formation is considered relatively specific to AD pathology; however, NFTs are found associated with other disorders as well. Functional alterations and behavioral deficits that characterize AD are thought to result primarily from the presence of plaque deposits whose main component is a polymeric fibrillar form of the 42 amino acid peptide (Aβ42) generated by proteolysis of the membrane amyloid precursor protein (APP). Among the different targets explored to treat AD, anti-Aβ approaches directed toward Aβ clearance and/or decreasing its production have shown promising results in animal models of AD. More recently, the interest in deciphering the relation between plaque burden, tissue functional impairment and neuronal death has focused the importance, as the main toxic species to neurons, of the oligomeric pre-fibrillar assemblies originating at the onset of fibril growth [5]. Accordingly, the research of treatments able to delay AD occurrence and to relieve its symptoms has shifted from the development of molecules interfering with fibril growth to that of molecules able to counteract the appearance of toxic oligomeric intermediates. Focusing dietary regimens associated with a reduced risk of AD in the aged population can be useful to find molecules exploitable for AD prevention and therapy. Mounting evidence supports the beneficial effects of the Mediterranean diet (MD) in preventing age-related dysfunctions, cancer, neurodegenerative diseases and in attenuating AD-like pathology and cognitive deterioration. In particular, MD appears to be effective against mild cognitive impairment and its conversion to AD