Resting-state brain connectivity following extra virgin olive oil intake in healthy adults: a randomised crossover pilot neuroimaging substudy

Food & Function 2026 Open access

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Authors: Rocío Magali Gutiérrez-Romero, Carolina Donat Vargas, Emma Muñoz-Moreno, Alejandro Hinojosa-Moscoso, Polina А. Galkina, Camila Arancibia-Riveros, Inés Domínguez-López, Sara Hurtado-Barroso, Maria Pérez, Anna Vallverdu Queralt, Rosa Casas, Ramon Estruch
+1 more Rosa M Lamuela-Raventós
DOI: 10.1039/d5fo05016b
Cited by: 1
References: 33

Abstract

= 9) identified increased resting-state occipital functional connectivity following daily consumption of (poly)phenol-rich extra virgin olive oil compared with regular olive oil. Urinary hydroxytyrosol-glucuronide excretion increased significantly, and a significant interaction between intervention and metabolite levels was observed on occipital connectivity. These preliminary findings require replication in larger, adequately powered studies.

Fields of Study & Subjects

Functional Brain Connectivity Studies Nutritional Studies and Diet Edible Oils Quality and Analysis

Publication details

Journal / source
Food & Function
Publisher
Royal Society of Chemistry (RSC)
Volume
17
Issue
8
Pages
3477–3483
Publication date
1 January 2026
Language
EN