Olive Polyphenols as Modulators of Amyloid Aggregation: Mechanisms and Implications for Neurodegenerative Diseases

Abstract

The Mediterranean diet is well known for its role in promoting healthy aging and reducing the risk of chronic diseases, with extra virgin olive oil (EVOO) recognized as a key contributor to these benefits. Among EVOO’s constituents, minor phenolic compounds have emerged as principal mediators of its biological activity. Given the pivotal role of amyloid aggregation in protein misfolding disorders (PMDs), considerable research over the past two decades has focused on amyloidogenic proteins and the discovery of natural compounds capable of modulating their aggregation. This review summarizes current evidence on the anti-amyloidogenic properties of olive-derived polyphenols, emphasizing their mechanisms of action and therapeutic relevance in two major neurodegenerative diseases, Alzheimer’s and Parkinson’s. Additionally, insights from molecular modeling studies are discussed to elucidate the structural basis of interactions between these polyphenols and amyloid proteins, shedding light on their influence on aggregation pathways.