Antioxidant properties of plant polyphenols in the counteraction of alcohol-abuse induced damage: Impact on the Mediterranean diet

Purpose This study aims to analyze the antioxidant properties of the Mediterranean diet and describe methods that are used in clinical studies to assess its role in reducing oxidative stress. Design/methodology/approach The review presents the results of interventional and observational clinical trials aimed at assessing the influence of the Mediterranean diet on the level of enzymatic and non-enzymatic antioxidants, as well as the total blood antioxidant capacity. Findings The Mediterranean diet as a varied diet can be a better way to provide antioxidants to the body than supplements. Individual compounds administered in an isolated form can give the opposite effect to the expected, stimulating oxidative stress. The administration of antioxidants in the form of supplements instead of a varied diet is also associated with a lack of synergism of action. In studies on the importance of the Mediterranean diet in the reduction of oxidative stress, single markers are used to measure oxidative damage, the activity of enzymatic antioxidants and the concentration of individual non-enzymatic antioxidants. At the same time, the need to find markers that would assess the level of oxidative stress and the body’s antioxidant capacity more comprehensively is emphasized. Practical implications It should be taken into account that differences between in vivo and in vitro results may result from the fact of various factors, including genetic, smoking, intestinal microflora or diet composition. It is also necessary to answer the question about which marker or set of markers could in the most comprehensive way to assess the level of oxidative stress and the body’s antioxidant capacity. Originality/value The literature review shows not only the source of antioxidants in the Mediterranean diet. This paper also presents a critical approach to markers that allow the assessment of the antioxidant properties of the diet.

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Mediterranean Diet and Neurodegenerative Diseases: The Neglected Role of Nutrition in the Modulation of the Endocannabinoid System

Biomolecules ◽

10.3390/biom11060790 ◽

2021 ◽

Vol 11 (6) ◽

pp. 790

Author(s):

Federica Armeli ◽

Alessio Bonucci ◽

Elisa Maggi ◽

Alessandro Pinto ◽

Rita Businaro

Keyword(s):

Neurodegenerative Diseases ◽

Mediterranean Diet ◽

Dietary Habits ◽

Antioxidant Properties ◽

Endocannabinoid System ◽

Deficiency Syndrome ◽

Point Of View ◽

Neuroprotective Activity ◽

The Mediterranean

Neurodegenerative disorders are a widespread cause of morbidity and mortality worldwide, characterized by neuroinflammation, oxidative stress and neuronal depletion. The broad-spectrum neuroprotective activity of the Mediterranean diet is widely documented, but it is not yet known whether its nutritional and caloric balance can induce a modulation of the endocannabinoid system. In recent decades, many studies have shown how endocannabinoid tone enhancement may be a promising new therapeutic strategy to counteract the main hallmarks of neurodegeneration. From a phylogenetic point of view, the human co-evolution between the endocannabinoid system and dietary habits could play a key role in the pro-homeostatic activity of the Mediterranean lifestyle: this adaptive balance among our ancestors has been compromised by the modern Western diet, resulting in a “clinical endocannabinoid deficiency syndrome”. This review aims to evaluate the evidence accumulated in the literature on the neuroprotective, immunomodulatory and antioxidant properties of the Mediterranean diet related to the modulation of the endocannabinoid system, suggesting new prospects for research and clinical interventions against neurodegenerative diseases in light of a nutraceutical paradigm.

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Olive Phenomenon from the Mediterranean Diet: Health Promotion Via Phytochemicals

10.5772/intechopen.96938 ◽

2021 ◽

Author(s):

Didar Üçüncüoğlu

Keyword(s):

Breast Cancer ◽

Cancer Cells ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Antioxidant Properties ◽

Bioactive Molecules ◽

Positive Health ◽

Melanoma Cancer ◽

Long Time ◽

The Mediterranean

The Mediterranean Diet contains fruits, vegetables, nuts, whole grains, fish and virgin olive oil (VOO) as a key component. It is well explained that those consumption has a number of positive health effects. It has been accepted for a long time that the leading compound in olive was oleic acid as a monounsaturated fatty acid. However, the latter researches were figured out that VOO rich in natural phenolics have multifaceted influence on major diseases including cancer, diabetes, cardiovascular diseases, neurodegenerative disease, and metabolic disorders. Recent medical studies proved that oleocanthal and oleacein, characteristic bioactive biophenol-secoiridoids in VOO, success in the anti-inflammatory and in the antioxidant properties, respectively. It has more recently investigated that oleocanthal and hydroxytyrosol (HT) kills cancer cells (CCs). HT and oleuropein reduces breast cancer and cutaneous melanoma cancer cells both in number and aggressiveness, and inhibits CCs multiplying. It has been declared too many times that nutrition type is the strongest factor can be caused acute and chronic diseases. However, at the same time, nutrition can also prevent some of those heavy symptoms. The main purpose of presented chapter is to meet olive’s bioactive molecules and to examine how to improve our health with diet.

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The effects of Mediterranean diet and EVOO consumption in relation to human health

Notulae Scientia Biologicae ◽

10.15835/nsb12310784 ◽

2020 ◽

Vol 12 (3) ◽

pp. 466-485

Author(s):

Evangelia BASDEKI ◽

Constantinos SALIS ◽

Marianna HAGIDIMITRIOU

Keyword(s):

Olive Oil ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Antioxidant Properties ◽

Daily Intake ◽

Extra Virgin Olive Oil ◽

Monounsaturated Fatty Acids ◽

Morbidity Rate ◽

Mediterranean Countries ◽

The Mediterranean

The Mediterranean basin is characterized by the presence and cultivation of olive trees since antiquity. All of the Mediterranean countries and especially Greece and Italy, are characterized by similar food patterns that are described as “Mediterranean diet”. The core of this diet is the daily intake of plant foods and as its main source of fat is olive oil and particularly in Greece EVOO (Extra Virgin Olive Oil). EVOO contains a large percentage of MUFA (monounsaturated fatty acids - approximately 80% of its total lipid concentration), as well as some other substances in smaller concentrations such as oleocanthal, hydroxytyrosol, oleuropein etc. The greater the adherence to the Mediterranean diet and to the intake of EVOO as the main fat source, the greater the health benefits encountered. Some of these benefits that have been reported are due to the antioxidant properties of EVOO, its anti-inflammatory effects, its ability to regulate the endothelial function, lipids, haemostasis, coagulation and fibrinolysis. Moreover, EVOO has a positive effect in chronic diseases such as obesity, metabolic and amyloid diseases, while it reduces the risk of cardiovascular and neurodegenerative diseases. Furthermore, it influences the aging process by reducing the genome and proteome damage that lead to aging. All the data collected, demonstrate that a daily intake of EVOO combined with a good percentile of adherence to the Mediterranean diet lead to a healthier lifestyle, longevity and a reduced morbidity rate.

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Natural preparations supporting the treatment of coronary heart disease: a narrative review

HIGHER SCHOOL’S PULSE ◽

10.5604/01.3001.0015.2815 ◽

2021 ◽

Vol 15 (SUPPLEMENT 2) ◽

pp. 1-7

Author(s):

Aleksandra Sidor

Keyword(s):

Fatty Acids ◽

Coronary Heart Disease ◽

Natural Products ◽

Heart Disease ◽

Mediterranean Diet ◽

Antioxidant Properties ◽

Indirect Evidence ◽

Monounsaturated Fatty Acids ◽

Lipid Lowering ◽

The Mediterranean

Coronary heart disease (CHD) is currently the most common cause of death in the world. Diet plays a significant role in the treatment of CHD. The purpose of this review is to present the current knowledge on natural products, including soybeans, garlic, black coffee, tea, and monounsaturated fatty acids, as well as components of the Mediterranean diet and Portfolio diet in supporting the treatment of CHD. A literature search was carried out in a scientific search engine database. Combinations of the following terms were used: “coronary heart disease”, “ischemic heart disease”, and “natural preparation of CHD”. Scientific publications were systematically examined to identify both direct and indirect evidence that met the aims of this review. Only articles that considered human subjects were included. After the selection process, a total of 28 articles were included in the review. The main findings were as follows: Garlic ameliorates the function of the endothelium, blood pressure parameters, and lipid profiles. Coffee improves glucose metabolism and shows antioxidant and anti-inflammatory properties. Tea ameliorates the lipid profile. Monounsaturated fatty acids show antioxidant properties. The Mediterranean diet has antihypertensive and antioxidant properties and reduces inflammation. The Portfolio diet shows lipid-lowering and antioxidant properties. Diet in CHD is an extremely important factor supporting treatment and can significantly modify the parameters of cardiovascular risk. However, there is still a need for more research on the properties of natural products and their health effects.

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Mediterranean diet and changes in frequency, severity and localization of pain in older adults: The Seniors-ENRICA cohorts

The Journals of Gerontology Series A ◽

10.1093/gerona/glab109 ◽

2021 ◽

Author(s):

Rosario Ortolá ◽

Esther García-Esquinas ◽

Mercedes Sotos-Prieto ◽

Ellen A Struijk ◽

Francisco Félix Caballero ◽

...

Keyword(s):

Older Adults ◽

Mediterranean Diet ◽

Multinomial Logistic Regression ◽

Antioxidant Properties ◽

Health Impact ◽

Population Based ◽

Pain Scale ◽

Relative Risk Ratio ◽

Logistic Regression Models ◽

The Mediterranean

Abstract Background Although some components of the Mediterranean diet have shown benefits in pain risk through its anti-inflammatory/antioxidant properties, no population-based studies have investigated the effect of adherence to this diet on changes in pain over time. Methods We used data from 864 and 862 older adults recruited in the Seniors-ENRICA-1 and Seniors-ENRICA-2 cohorts and followed-up for 2.8 and 2.4 years, respectively. Adherence to the Mediterranean diet was assessed with the MEDAS score at baseline. Frequency, severity and locations of pain obtained at baseline and follow-up were used to compute a pain scale. Analyses were performed using multinomial logistic regression models, and adjusted for the main confounders. Results Participants had a mean (SD) age of 71.5 (5.1) years, 36.8% were men and 78.3% had chronic conditions. In the pooled cohorts, compared with participants in the lowest quartile of the MEDAS score (lowest adherence to the Mediterranean diet), those in the highest quartile showed a higher frequency of pain improvement versus worsening (relative risk ratio [95% confidence interval]: 1.43 [1.03,1.99]). This association was also evidenced in two components of the pain scale: improvement in pain severity (1.43 [1.01,2.04]) and reduction in pain locations (1.54 [1.08,2.20]), but a tendency to pain frequency improvement (1.34 [0.92,1.93]) was also observed. The main contributors to these associations were high consumption of fruit and vegetables, and low consumption of sugar-sweetened beverages. Conclusions A higher adherence to the Mediterranean diet was related to a subsequent improvement in pain characteristics in older adults, suggesting that improving diet quality may help reduce the high health impact of pain.

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Antioxidant Properties of Low Molecular Weight Phenols Present in the Mediterranean Diet

Journal of Agricultural and Food Chemistry ◽

10.1021/jf034471r ◽

2003 ◽

Vol 51 (24) ◽

pp. 6975-6981 ◽

Cited By ~ 80

Author(s):

Raffaella Briante ◽

Ferdinando Febbraio ◽

Roberto Nucci

Keyword(s):

Molecular Weight ◽

Mediterranean Diet ◽

Antioxidant Properties ◽

Low Molecular Weight ◽

The Mediterranean

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Homocysteine Levels Show Significant Differences among Mediterranean Dietary Quality Index Variables Compared to Folate and Vitamin B12 Status in Women

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000237 ◽

2015 ◽

Vol 85 (3-4) ◽

pp. 202-210 ◽

Cited By ~ 4

Author(s):

Ivona Višekruna ◽

Ivana Rumbak ◽

Ivana Rumora Samarin ◽

Irena Keser ◽

Jasmina Ranilović

Keyword(s):

Mediterranean Diet ◽

Diet Quality ◽

Quality Index ◽

Fruits And Vegetables ◽

Reproductive Age ◽

Dietary Quality ◽

Vitamin B ◽

Cross Sectional ◽

Poor Diet ◽

The Mediterranean

Abstract. Results of epidemiologic studies and clinical trials have shown that subjects following the Mediterranean diet had lower inflammatory markers such as homocysteine (Hcy). Therefore, the aim of this cross-sectional study was to assess female diet quality with the Mediterranean diet quality index (MDQI) and to determine the correlation between MDQI, homocysteine, folate and vitamin B12 levels in the blood. The study participants were 237 apparently healthy women (96 of reproductive age and 141 postmenopausal) between 25 and 93 years. For each participant, 24-hour dietary recalls for 3 days were collected, MDQI was calculated, and plasma Hcy, serum and erythrocyte folate and vitamin B12 levels were analysed. Total MDQI ranged from 8 to 10 points, which represented a medium-poor diet for the subjects. The strength of correlation using biomarkers, regardless of group type, age, gender and other measured parameters, was ranked from best (0.11) to worst (0.52) for olive oil, fish, fruits and vegetables, grains, and meat, in this order. Hcy levels showed the best response among all markers across all groups and food types. Our study shows significant differences between variables of the MDQI and Hcy levels compared to levels of folate and vitamin B12 in participants with medium-poor diet quality, as evaluated according to MDQI scores.

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