Very few olive oils in the world are actually raw. The reason being relates to processing and oil extraction. Phenolic compounds in olive oil are of the highest grade when they come from sources which use minimal refining and heating. Many of these compounds beneficially affect gene expression linked to brain function says new research.
Scientists from the Department of Neuroscience, Area Drug and Child Health (NEUROFARBA) at the University of Florence reports that extra virgin olive oil rich in polyphenols was associated with “strong” improvements in coordination, memory, and anxiety-related behavior in older lab mice.