In a recent study entitled: Bioactivity of Olive Oil Phenols in Neuroprotection published in 2017, several cell pathways have been modulated in order to explain the positive effects of olive oil and its phenolic compounds on neurological diseases. Oleocanthal, oleuropein, hydroxytyrosol, and tyrosol received the greatest attention among those phenolic compounds. There is growing evidence that suggests the Keap1-Nrf2 pathway, a crucial regulator of the antioxidant system, may be the mechanism through which the effects of olive oil phenol on the brain are mediated. Medical olive oil and its phenols have been found to prevent stroke and spinal cord injury in terms of acute brain injury. Hydroxytyrosol, tyrosol, and oleuropein in particular have been shown to lessen infarct volume, inhibit apoptosis, and improve the course of ischemic injuries. Only oleuropein has been studied in relation to spinal cord injury, and its anti-inflammatory properties are thought to be responsible for its protective effects.

One study published in the journal Food & Function found that polyphenol-rich olive oil had protective effects on nerve cells in a cell culture model of diabetic neuropathy. The study authors suggested that the antioxidant and anti-inflammatory properties of the phenolic compounds in the olive oil may have contributed to these effects.

Another study published in the journal Nutrients found that supplementation with high-phenolic olive oil improved neurological function and reduced pain in individuals with diabetic neuropathy. The study authors suggested that the neuroprotective effects of the phenolic compounds in the olive oil may have contributed to these effects.

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