Parkinson’s disease is the second-most common neurodegenerative disorder and is associated with high levels of oxidative stress. Some studies have focused on the beneficial effects of olive oil in delaying the disease.
Among these, an analysis conducted by researchers from the University of Jaén and the Bellvitge Institute for Biomedical Research highlighted the ability of tyrosol, a natural phenolic antioxidant contained in olive oil, to delay the neurodegenerative process. The study investigated the effects of tyrosol on Caenorhabditis elegans worms in all the various forms of Parkinson’s. The result was that worms treated with tyrosol benefited from a lifespan of approximately 21.33 days, while the life expectancy of untreated worms was 18.67 days.
It has also been noted that tyrosol treatment significantly reduces the levels of molecules associated with damage to DNA and cell structures.