Alzheimer’s disease is a brain disorder that negatively affects memory and other cognitive abilities, including language and maintaining one’s orientation. Eventually, one’s ability to function cognitively or physically ceases altogether. The Mediterranean diet is characterized by large amounts of fruits, vegetables, olive oil, and a lack of red meat. Such a diet is most often consumed near areas surrounding the Mediterranean Sea and has been linked to a reduced risk of Alzheimer’s disease. This correlation is crucial to study as there is no current effective treatment for Alzheimer’s disease. Understanding what can prevent this disease is important for public health, as well as helping us identify the causes of the disease, which aid in creating effective treatments in the future. In this paper, research on the link between the Mediterranean diet and the risk of developing Alzheimer’s disease as one ages will be examined. Evidence shows that people who follow the Mediterranean diet have a lower risk of Alzheimer’s as they grow older. Research indicates that this is due to the polyphenols in olive oil—a staple in the Mediterranean diet—and the general heart and body health that the diet promotes. This healthy diet also reduces obesity, which is linked to an increased risk of Alzheimer’s disease. In the future, more effort should be put into impeding the development of Alzheimer’s disease, which could potentially be done using knowledge of which populations are at risk, critical biomarkers of the disease, and preventative measures like the Mediterranean diet.
Benefit of Oleuropein Aglycone for Alzheimer’s Disease by Promoting Autophagy
