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SCIENCE

As the most recent statistics indicate, there were 50 million patients with Alzheimer’s disease in 2020, and unfortunately the prospect is to launch in more than 150 million in 2050.  In Greece  the Alzheimer’s affects more than 1 million people, according to the president of the Panhellenic Federation of Alzheimer’s Disease and Related Disorders, Professor M. Tsolaki (Neurologist, Psychiatrist, Theologist).

Considering the words that Hippocrates from Kos (460 – 377 BC), the father of medical science, said: “Let our food to be our medicine and our medicine to be our food”, the philosophy of our company was formed based on the Mediterranean diet as our main approach to human health.

Our main belief is that we should always remember the people who forget and with innovative steps in collaboration with the scientific community, our purpose is to offer a non-pharmaceutical and economical approach to Alzheimer’s patients.

All people deserve to keep remembering.

All papers based on AD. CLINICAL TRIAL REGISTRATION: MICOIL: https://clinicaltrials.gov/ct2/show/NCT03362996 are proving that:

MASTER STUDY: A randomized clinical trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: the MICOIL pilot study

MASTER STUDY: A randomized clinical trial of Greek High Phenolic Early Harvest Extra Virgin Olive Oil in Mild Cognitive Impairment: the MICOIL pilot study.

(Magda Tsolaki, Eftychia Lazarou, Machi Kozori, Niki Petridou, Irene Tabakis  , Ioulietta Lazarou, Maria Karakota, Iordanis Saoulidis, Eleni Melliou and Prokopios Magiatis, 2020).

Results: A long-term intervention with MICOIL product was associated with a significant improvement in cognitive function compared to the Mediterranean diet”.

Official publications

Administration of the extra virgin olive oil (EVOO) in mild cognitive impairment (MCI) patients as a therapy for preventing the progress to AD

Administration of the extra virgin olive oil (EVOO) in mild cognitive impairment (MCI) patients as a therapy for preventing the progress to AD.

(Tzekaki Elena, 2019)

Results: The levels of the oxidative stress biomarker, malondialdehyde (MDA) showed a significant decrease in MCI patients subjected to MICOIL product therapy revealing the involvement of the beneficial antioxidative properties of the product in the progression of Alzheimer’s (AD). This study was awarded by the 5th International Medical Olympiad as an innovative one.

Official publications   

https://www.nuclmed.gr/issue/supplement-3/ PAGE 181

Polar phenols of virgin olive oil : an estimate of their content in commercial products to be used in a clinical study to prevent Mild Cognitive Impairment

Polar phenols of virgin olive oil : an estimate of their content in commercial products to be used in a clinical study to prevent Mild Cognitive Impairment.

Prodromou I. Sofia (2020)

Results: It is showed that the cultivation and harvest process of the Yanni’s  company are in excellent level using online satellite and meteorological data systems. During the olive oil milling either with laboratory or industrial practices of the MICOIL product shows a major phenolic content and also can preserve its high phenolic content it in time.

Official publications

Restoration of BMI1 levels after the administration of early harvest extra virgin olive oil as a therapeutic strategy against Alzheimer’s disease

Restoration of BMI1 levels after the administration of early harvest extra virgin olive oil as a therapeutic strategy against Alzheimer’s disease

(Elena E. Tzekaki, Angelos Papaspyropoulos, Magda Tsolaki, Eftychia Lazarou, Mahi Kozori and Anastasia A. Pantazaki, 2020)

Results: The study implies that MICOIL product, a completely natural product, may potentially act as an alternative therapy for preventing AD onset. Restoration of BMI1 activity by the proposed one year supplementation could represent a therapeutic modality for AD, hence having an important impact on the design of future therapeutic strategies for AD prevention.

Official publications

Greek High Phenolic Early Harvest Extra Virgin Olive Oil Reduces the Over-Excitation of Information Flow-based on Dominant Coupling Mode Model in patients with Mild Cognitive Impairment: An EEG Resting-State Validation Approach

Greek High Phenolic Early Harvest Extra Virgin Olive Oil Reduces the Over-Excitation of Information Flow-based on Dominant Coupling Mode Model in patients with Mild Cognitive Impairment: An EEG Resting-State Validation Approach

(Stavros Dimitriadis, Christos Lyssoudis, Anthoula Tsolaki, Eftychia Lazarou, Mahi Kozori, Magda Tsolaki, 2021)

Results: The present study investigated for the very first time how the Greek High Phenolic Early Harvest Extra Virgin Olive Oil (HP-EH-EVOO) versus Moderate Phenolic (MP-EVOO) and Mediterranean Diet (MeDi) intervention in people with Mild Cognitive Impairment (MCI) could affect their spontaneous brain dynamic connectivity.

As a result,  Long-term intervention with MICOIL product reduced the over-excitation of information flow in spontaneous brain activity. Our study confirms the non-pharmaceutical intervention based on Yanni’s MICOIL product in MCI increases the human brain flexibility.

Official pro-publications

  • Journal of Alzheimer’s Disease:

https://content.iospress.com/articles/journal-of-alzheimers-disease/jad210454

The pleiotropic beneficial intervention of olive oil intake on the Alzheimer’s disease onset via fibrinolytic system

The pleiotropic beneficial intervention of olive oil intake on the Alzheimer’s disease onset via fibrinolytic system.

(Elena E. Tzekaki, Magda Tsolaki, Anastasia A. Pantazaki, George Geromichalos, Eftychia Lazarou, Mahi Kozori, Zacharias Sinakos, 2021)

Results:

Important in this work is that the standard biomarkers characteristic of Alzheimer’s disease of the MCI patient group, administered for one year with MICOIL product, were restored to levels equal to those of the cognitive-healthy group, in contrast to those patients who were not administered and whose levels of these biomarkers of the disease increased at the end of the year.

In addition, one of the multimodal effects of consuming MICOIL product in MCI patients focused on measuring the levels of a characteristic oxidative stress index, which showed a noticeable decrease in its levels, which means that by consuming MICOIL product for a year oxidative stress is reduced.

Official publications

  • Experimental Gerontology (2021)

https://pubmed.ncbi.nlm.nih.gov/33836262/

The multifunctional therapeutic potentiality of extra virgin olive oil administration through the intervention in pathophysiological mechanisms: Focus on Alzheimer's disease

The multifunctional therapeutic potentiality of extra virgin olive oil administration through the intervention in pathophysiological mechanisms: Focus on Alzheimer’s disease

(Tzekaki E, Prodromou S, Tsolaki M, and Pantazaki Α, 2021)

Results: Proper dietary habits pave the way for a good and healthy life in order to maintain and prolong the quality of life. It is well known that quality of life in the elderly can be achieved by non-pharmacological approaches such as performing physical activity, cognitive training, or adhering to a Mediterranean Diet (MedDiet). The MedDiet is suggested as the prevalent dietary regimen and is strongly correlated with prevention of degenerative diseases and longevity. The most distinguished and beneficial ingredient of MedDiet is extra virgin olive oil (EVOO). Indeed, numerous epidemiological studies have proved that the consumption of olive oil was associated with better overall health. The foremost component of EVOO is polyphenolic compounds which are under investigation for its biological and pharma-nutritional properties. In this review we recorded several representative in vitro and in vivo studies performed in culture cell lines, in animal or clinical trials on humans, indicating that the regular intake of MICOIL product is associated with enhanced neuroprotective, antioxidant, anti-inflammatory, anti-atherosclerotic, anti-cancer and anti-microbial properties.

Official publications

Extra Virgin olive Oil consumption from Mild Cognitive Impairment patients attenuates oxidative and nitrative stress reflecting on the reduction of the PARP levels and DNA damage

Extra Virgin olive Oil consumption from Mild Cognitive Impairment patients attenuates oxidative and nitrative stress reflecting on the reduction of the PARP levels and DNA damage

(Tzekaki E, Tsolaki M, Geromichalos G, and Pantazaki Α, under publication)

Results: Oxidative/and nitrative stress can cause DNA damage, which has shown to be involved in the pathology of Alzheimer’s disease. One of the effects of consuming the product MICOIL by patients with MCI, which focused on measuring the levels of a characteristic indicator of oxidative stress, showed a visible decrease in its levels, which means that by consuming the product for one year reduces oxidative stress.

In this work these results were supplemented by showing an important finding that this reduction also has an impact on the reduction of the characteristic markers of DNA damage. That is, the administration of MICOIL to patients with Mild Cognitive Impairment (MCI) resulted in the restoration of DNA damage markers as well as the established biomarkers “characteristics” of Alzheimer’s disease, possibly thanks to its antioxidant properties that have therapeutic potential against disease that was not observed in patients who were not given extra virgin olive oil.

In addition, bioinformatics studies have shown that MICOIL components interact with enzymes in the DNA repair mechanism.

Official publications

Experimental Gerontology: https://pubmed.ncbi.nlm.nih.gov/34748951/

Science Direct :https://www.sciencedirect.com/science/article/pii/S0531556521004034