Table 4.

Summary of clinical studies evaluating the effects of olive oil and derivatives on cognitive functions.

Study Title	Participants	Intervention	Objective	Clinical Trial ID
Does extra virgin olive oil induce gene and metabolic changes in healthy subjects	40 (healthy with family history of Alzheimer’s disease	30 mL extra virgin olive oil daily for 6 months	Assess the impact of extra virgin olive oil on the molecular and biological mechanisms associated with AD in healthy individuals with a family history of the disease.	NCT05929924
Pilot Study About Extra Virgin Olive Oil “Coratina” in Mild Cognitive Impairment and Alzheimer’s Disease Patients (EVOCAD)	24 mild cognitive impairment and Alzheimer’s disease patients	Extra virgin olive oil ‘Coratina’ vs. biophenol low-dose olive oil for 12 months	Assess and compare the effects of extra virgin olive oil and biophenol low-dose olive oil on brain and cardiovascular functions.	NCT04229186
Auburn University research on olive oil for Alzheimer’s disease (AU-ROOAD)	24 Mild cognitive impairment patients	Extra-virgin olive oil that is rich with oleocanthal versus phenols and olive oil low in oleocanthal and other phenols, daily for 6 months	Evaluate the effect of extra-virgin olive oil in MCI participants and compare its effect with refined olive oil (ROO; null in phenolic fraction) using a variety of metrics: (i) the blood brain barrier integrity obtained from contrast-enhanced MRI imaging, and brain function and network connectivity obtained by functional MRI (fMRI), (ii) cognitive function assessed using neuropsychological evaluation, and (iii) blood Aβ, tau, phospho-tau 181, and neurofilament light levels.	NCT03824197
Greek high-phenolic early harvest extra virgin olive oil in mild cognitive impairment: the MICOIL Pilot Study	50 mild cognitive impairment patients	High phenolic early-harvest extra virgin olive oil (HP-EH-EVOO) versus moderate-phenolic (MP-EVOO), 50 mL/day, for 12 months	Evaluate the beneficial effect of extra virgin olive oil in comparison to freshly pressed extra virgin olive oil on patients diagnosed with mild cognitive impairment	NCT03362996
Attenuation of Postprandial Inflammatory Processes in Alzheimer’s Disease Patients by Consumption of Pomace Oil (CORDIAL)	80 (40 early-stage Alzheimer’s disease patients, 40 healthy individuals	Olive pomace oil versus high-oleic sunflower oil in the other	Evaluate the effect on triglyceride-rich lipoproteins and neuroinflammation via microglia inactivation	NCT06245616
Management of dementia with olive oil leaves (GOLDEN)	100 mild cognitive impairment patients	Beverage of olive oil from leaves versus dietary supplement: Mediterranean diet, for 24 months	Evaluate and compare the effects of the olive-leaf beverage and Mediterranean diet on memory and cognitive function in individuals with mild dementia.	NCT04440020