Several mouse studies from the Temple University found that canola oil may make Alzheimer’s disease worse or speed up the onset of the disease, while the real brain-booster is olive oil.
Temple’s research revealed that both oils influence the brain chemistry and function in the long run. However, the findings should be taken with a grain of salt since mouse’s biology is oftentimes different from humans’.
Lead author Domenico Pratico underlined that canola oil is not as good for the brain’s health as its more expensive cousin, olive oil.
The research team found earlier this year that mice on diets that contained extra virgin olive oil scored 40% higher in working memory tests than those on canola oil-based diets. Working memory is a type of memory that enables animals and people to carry out a task. Mice need a good working memory to navigate through mazes.
Canola Oil Not a Brain Booster
That study also revealed that mice that consumed olive oil had 60% lower levels of abnormal amyloid in their brains than their peers. Abnormal amyloids are protein buildups that invade the brains of people diagnosed with Alzheimer’s.
The olive oil group’s nerve cells were also in better shape, while brain cells were more effective in clearing unwanted buildups, the study showed.
When that study was repeated but olive oil was replaced with canola, the findings were different. The latest findings appeared this week in Scientific Reports.
Mice on a canola-based diet gained weight, unlike the mice in the olive oil-fed group, even though both groups were fed the exact number of calories. What’s more, canola-fed rodents fared 40% worse in working memory tests. Canola-fed mice also had issues with short-term memory which was 40% less effective than that of olive oil-fed mice.
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