In older adults with mild cognitive impairment, daily consumption of 50 mL of Greek high-phenolic early harvest extra virgin olive oil for 12 months significantly reduces the nonlinearity index (NI) of resting-state EEG brain connectivity, reflecting decreased over-excitation of information flow, compared to moderate-phenolic olive oil or a Mediterranean diet alone.

This special olive oil is rich in natural compounds called polyphenols. These polyphenols act like bodyguards for brain cells, shielding them from damage caused by harmful molecules. When brain cells are protected, they can communicate with each other in a more organized and balanced way. This reduces the brain's overly active signaling, making the brain's communication network calmer and more efficient. As a result, thinking and memory tasks become easier.