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10 Superfoods to Reduce the Risk of Alzheimer’s Disease

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7. Olive Oil

Extra-virgin olive oil contains a phenolic component called oleocan thal that helps boost the production of key proteins and enzymes that help break down amyloid plaques. This works as a potential neuroprotective mechanism against Alzheimer’s disease.

A 2012 study published in the Journal of Alzheimer’s Disease showed that extra-virgin olive oil may improve learning and memory and potentially reverse damage in the brain. This study was done on mice.

olive oil for alzheimer's disease

Another study done on mice and published in ACS Chemical Neuroscience in 2013 found that oleocanthal in extra-virgin olive oil boosted production of two proteins and key enzymes believed to be critical in removing beta-amyloid from the brain.

This helps reduce the risk of Alzheimer’s and related neurodegenerative dementias.

Use extra-virgin olive oil in cooking and as an ingredient in sauces and dressings to give a boost to your brain and memory.

8. Coconut Oil

Just like olive oil, coconut oil is also beneficial in reducing the risk of dementia as well as Alzheimer’s disease.

The medium-chain triglycerides in coconut oil increase blood levels of ketone bodies, which work as an alternative brain fuel. This improves cognitive performance.

coconut oil for alzheimer's disease

A 2014 study published in the Journal of Alzheimer’s Disease reports that coconut oil attenuates the effects of amyloid beta on cortical neurons. Amyloid beta peptides are associated with neurodegenerative diseases.

As little as 1 tablespoon of extra-virgin coconut oil daily will improve cognitive functioning and memory in people of all ages, including seniors.

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