ReviewFoods (Basel, Switzerland)2026
Impact of Olive Oil Fatty Acids and Bioactive Compounds on Cognitive Function in Adults: A Systematic Review.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Traditional Dairy and Olive Food Preferences Are Associated with Mediterranean Diet Adherence in Cyprus.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundThe global increase in life expectancy has led to a higher prevalence of age-related cognitive decline, highlighting the need for effective non-pharmacological interventions. This systematic review aimed to evaluate the potential effects of olive oil, particularly its bioactive compounds and fatty acid profile, on cognitive function in adults Methods: A comprehensive literature search was conducted in PubMed, Scopus, and EBSCO in accordance with PRISMA 2020 guidelines, including peer-reviewed studies published in English between 2015 and 2025. A total of six studies met the inclusion criteria and were included in the final qualitative synthesis, comprising five randomized controlled trials and one prospective cohort study. Risk of bias was assessed using the Cochrane Risk of Bias tool (RoB 2) and the Newcastle-Ottawa Scale.
resultsThe findings suggest that consumption of extra virgin olive oil (EVOO), particularly high-phenolic varieties, may be associated with improvements in cognitive domains such as memory, attention, executive function, and global cognition. However, the evidence is derived from a limited number of heterogeneous studies with relatively small sample sizes. Most of the available data relate to high-phenolic EVOO and olive-derived bioactive compounds, while studies directly examining the role of fatty acid composition remain limited. Proposed mechanisms include reduced blood-brain barrier permeability, enhanced brain functional connectivity, and the neuroprotective effects of compounds such as hydroxytyrosol and oleuropein.
conclusionsWhile the findings suggest potential cognitive benefits of EVOO, the current evidence remains preliminary and insufficient to establish causality. Therefore, results should be interpreted with caution. Further large-scale, well-designed randomized controlled trials are required to confirm these associations and clarify the specific contributions of fatty acids and bioactive compounds.
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Registered trials
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