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

^a Polyphenol Research Group, Department of Nutrition, Food Sciences and Gastronomy, Faculty of Pharmacy and Food Sciences, University of Barcelona (UB), 08028 Barcelona, Spain
E-mail: rogutierrez@ub.edu, carolina.donat@ub.edu, polinagalkina@ub.edu, mariaperez@ub.edu, avallverdu@ub.edu, lamuela@ub.edu

^b Institut de Nutrició i Seguretat Alimentària (INSA), University of Barcelona (UB), 08921 Santa Coloma de Gramanet, Spain

^c Epidemiology and Public Health Networking Biomedical Research Centre (CIBERESP), Instituto de Salud Carlos III, 28029 Madrid, Spain

^d Unit of Cardiovascular and Nutritional Epidemiology, Institute of Environmental Medicine, Karolinska Institutet, 17177 Stockholm, Sweden

^e Magnetic Resonance Imaging Core Facility, Hospital Clínic, Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08036 Barcelona, Spain
E-mail: emunozm@recerca.clinic.cat, ahinojosa@recerca.clinic.cat

^f CIBER de Fisiopatología de la Obesidad y Nutrición (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain

^g Institut de Recerca Sant Joan de Déu, 08950 Barcelona, Spain
E-mail: camila.arancibia@sjd.es

^h Endocrinology Department, Hospital Sant Joan de Déu, 08950 Barcelona, Spain

ⁱ Department of Molecular Epidemiology, German Institute of Human Nutrition Potsdam-Rehbruecke, 14558 Nuthetal, Germany
E-mail: ines.dominguez-lopez@dife.de

^j Department of Biomedical Science, Faculty of Medicine and Health Sciences, Universitat Internacional de Catalunya, 08195 Sant Cugat del Vallès, Spain
E-mail: shurtado@uic.es

^k Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), University of Barcelona (UB), 08036 Barcelona, Spain
E-mail: rcasas1@recerca.clinic.cat, restruch@clinic.cat

Abstract

This pilot randomised crossover neuroimaging substudy (n = 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.

This article is part of the themed collection: FBHC 2025 - 5th International Conference on Food Bioactives & Health Special Collection

Food & Function