Amyloid diseases are characterized by the deposition of typically aggregated
proteins/
peptides in tissues, associated with degeneration and progressive functional impairment.
Alzheimer's disease is one of the most studied neurodegenerative
amyloid diseases and, in Western countries, a significant cause of
dementia in the elderly. The so-called "
Mediterranean diet" has been considered for long as the healthier dietary regimen, characterised by a great abundance in vegetables and fruits, extra virgin
olive oil as the main source of fat, a moderate consumption of red wine and a reduced intake of
proteins from red meat. Recent epidemiological studies support the efficacy of the
Mediterranean diet not only against cardiovascular and
cancer diseases (as previously demonstrated) but also against the
cognitive decline associated with ageing, and several data are highlighting the role played by natural
phenols, of which red wine and extra virgin
olive oil are rich, in such context. In the meantime, studies conducted both in vivo and in vitro have started to reveal the great potential of the phenolic component of extra virgin
olive oil (mainly
oleuropein aglycone and
oleocanthal) in counteracting
amyloid aggregation and toxicity, with a particular emphasis on the pathways involved in the onset and progression of
Alzheimer's disease:
amyloid precursor
protein processing,
amyloid-beta (Aβ)
peptide and tau aggregation, autophagy impairment,
neuroinflammation. The aim of this review is to summarize the results of such research efforts, showing how the action of these
phenols goes far beyond their renowned
antioxidant activity and revealing their potential as multi-targeting agents against
Alzheimer's disease.