Abstract
Olive oil is a fundamental component of the Mediterranian diet, a dietary pattern that is considered as one of most healthy diet in the world, as the main source of fat. Olive oil contains high amount of MUFA and minor components such as phenolic compounds and others. Phenolic compounds have a lot of beneficial functions in the body including its neuroprotection effects. Neurovascular disease which is identic with ischemic stroke has limitation on its therapy choices. Current understanding of stroke pathogenesis has opened the way for newer therapies through neuroprotection approaches. Therefore, further studies regarding olive oil consumption and its mechanism of neuroprotection is needed.
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