Virgin olive oil is considered one of the fundamental pillars of the Mediterranean diet and is widely recognized for its cardiovascular and metabolic health benefits.
However, its direct influence on the human brain through the digestive system had not been explored in depth.
Now, a new study has revealed that extra virgin olive oil may play a decisive role in protecting cognitive function through its effects on the gut microbiota.
About the latest research
To carry out the study, the research team worked with data from 656 people aged between 55 and 75 who had overweight or obesity and had metabolic syndrome—a set of risk factors that increase the likelihood of developing cardiovascular disease.
This information was collected over a two-year period and also included data on the participants’ consumption of different types of olive oil (virgin and refined) and the composition of their gut microbiota, as well as a follow-up that sought to identify any changes to their cognitive function.
Improved cognitive function and more diverse microbiota
The results reveal that people who consumed virgin olive oil rather than refined olive oil showed improved cognitive function and greater diversity in their gut microbiota, which is an important marker of intestinal and metabolic health.
In contrast, consumption of refined olive oil was associated with less diverse microbiota over time.
In addition, the researchers identified a genus of bacteria in the microbiota, known as Adlercreutzia, as a possible indicator of the beneficial association between virgin olive oil consumption and the preservation of cognitive function.
The researchers’ findings suggests that some of the benefits for brain function of consuming this type of oil may be due to its impact on the composition of the gut microbiota.
Virgin olive oil versus refined olive oil
So what is it about extra virgin olive oil that makes it healthier than refined olive oil?
The main difference lies in their production processes: extra virgin olive oil is obtained exclusively through mechanical procedures, whereas refined olive oil undergoes industrial treatments to remove impurities.
The problem is that these treatments also degrade the oil’s natural antioxidants, polyphenols, vitamins and other bioactive compounds that are beneficial to health.
Quality is as important as quantity
According to the researchers, this research reinforces the idea that the quality of the fat we consume is as important as the quantity; extra virgin olive oil not only protects the heart but can also help preserve the brain during aging.
At the same time, they point out the relevance of the results in the current context of an aging population: ‘At a time when cases of cognitive decline and dementia are on the rise, our findings drive home the importance of improving diet quality, and in particular prioritizing extra virgin olive oil over other refined versions as an effective, simple and accessible strategy for protecting brain health.’
Source: Microbiome, January 25, 2026.
All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.