NCT03824197

Auburn University Research on Olive Oil for Alzheimer's Disease (AU-ROOAD)

Extra-virgin Olive Oil Prevents Mild Cognitive Impairment Conversion to Alzheimer's Disease

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 25 (actual)
• Sponsor: Auburn University · Academic / Other
• Sex: All
• Age: 55 Years – 75 Years
• Healthy volunteers: Not accepted

Summary

Until now there is no medical treatment and/or intervention that can slow, stop or reverse the underlying neurodegenerative of Alzheimer's disease (AD). The goal of this study is to demonstrate "Oleocanthal rich-extra-virgin olive oil (EVOO) consumption stops or delay mild cognitive impairment conversion to AD by restoring the blood-brain barrier (BBB) function in humans". Specific Aims: 1. Evaluate effect of EVOO on the brain function by functional MRI (fMRI) imaging, and BBB function by dynamic contrast-enhanced MRI (DCE-MRI). 2. Evaluate effect of EVOO on cognitive function and on selected biomarkers

Conditions

• Alzheimer Disease
• Cerebral Amyloid Angiopathy

Interventions

Type	Name	Description
OTHER	EVOO	Extra-virgin olive oil that is rich with oleocanthal and other phenols.
OTHER	OO	Olive oil low in oleocanthal and other phenols.

Timeline

• Start date: 2019-05-07
• Primary completion: 2020-12-31
• Completion: 2020-12-31
• First posted: 2019-01-31
• Last updated: 2021-08-02

Locations

1 site across 1 country: United States