A mice study conducted by a research team led by Sebastian Schaffer at University of Frankfurt, found that the olive extract -rich in hydroxytyrosol - can reduce the damaging effects of iron- and nitric oxide-induced cytotoxicity - thereby preventing against neurodegenerative diseases such as Alzheimer's disease.

Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a signficant role in the many health benefits attributed to olive oil.

Previous research by a team from the University of Barcelona found that LDL or 'bad' cholesterol levels could be cut substantially after consuming just 25 millilitres of virgin olive oil daily for one week.

Other studies have suggested that it could also protect against cancer.

The hydroxytyrosol-rich ingredient OlivActiv (Glanbia Nutritionals, provided by Spanish company Genosa I+D) was used in this particular study.

Findings have been reported in the Journal of Agricultural and Food Chemistry in an article entitled "Hydroxytyrosol-Rich Olive Mill Wastewater Extract Protects Brain Cells in Vitro and ex Vivo".

Find more details from NutraIngredients.

[I just wanna add that the author is the husband of our very own Ruth Schaffer (Biotech, Allergies) and both are very good friends of mine.]