The main proposal of this study was to evaluate in vivo whether micronutrient-enriched rapeseed oils obtained using different crushing and refining procedures and characterized by different quantities and qualities of micronutrients (optimized oils) could have any beneficial effect on the antioxidant status of the brain. Sprague-Dawley rats were fed a high-fat diet for 4 weeks. The lipid source consisted of 20% optimized rapeseed oils with different quantities and qualities of micronutrients. The control group received traditional refined rapeseed oil. The experimental optimized oils decreased lipid peroxidation and increased endogenous antioxidant status in parallel with the enhancement of micronutrients. No alteration in acetylcholinesterase activity was induced by the high-fat diet in any experimental group. These results indicate that a regular intake of optimized rapeseed oils can prevent oxidative stress, providing evidence that optimized rapeseed oils could be a functional food with potentially important neuroprotective properties.