The benefits of extra virgin olive oil polyphenols for possible prevention of parkinson’s disease: an integrative mini literature review

Abstract

Olive oil has phenolic compounds, such as hydroxytyrosol, tyrosol e oleuropein. Through this rich composition, olive oil conditions its biological actions to neuroprotection, such reactive oxygen species, antioxidant and anti-inflammatory action, inhibition of lipid peroxidation, restoration of glutathione and anti-apoptotic properties.Objective: Conduct an integrative mini literature review with the beneficial properties of extra virgin olive oil and its polyphenols for possible prevention of Parkinson's disease.Method: To identify potentially relevant studies for the present mini-review, a search of the literature in databases (PubMed, Scopus and Web Of Science) was conducted during April 2021. The term "extra virgin Olive oil" was searched in combination with "Parkinson". The terms were searched in the title, abstract and keyword. No restrictions were applied as to the language or date of publication. Results and discussion:The sample consisted of 6 articles. When listing the articles found, beneficial effects of polyphenols in olive oil were evidenced, against brain oxidative damage caused by some toxins, in addition to triggering an autophagic response and interfering with the cell signaling pathways and mechanisms associated with cell function, survival or death. Conclusion:The beneficial effects of olive oil and its polyphenols in Parkinson's disease have been extensively researched and associated with the modulation of many cell pathways. Its ability to increase the antioxidant system and reduce inflammation has been linked to the protective effect in Parkinson's disease. Polyphenols have antioxidant power in vitro, studies in cell cultures; therefore, further in vivo studies are needed to confirm the protective effects of olive oil and its polyphenols on Parkinson's disease, in order to identify biologically relevant concentrations for therapeutic purposes.