Vascular effects of the Mediterranean diet—Part II: Role of omega-3 fatty acids and olive oil polyphenols

Background: The Mediterranean diet, which is rich in olive oil, nuts, and fish, is considered healthy and may reduce the risk of chronic diseases. Methods: Here, we compared the transcriptome from the blood of subjects with diets supplemented with olives, nuts, or long-chain omega-3 fatty acids and identified the genes differentially expressed. The dietary genes obtained were subjected to network analysis to determine the main pathways, as well as the transcription factors and microRNA interaction networks to elucidate their regulation. Finally, a gene-associated disease interaction network was performed. Results: We identified several genes whose expression is altered after the intake of components of the Mediterranean diets compared to controls. These genes were associated with infection and inflammation. Transcription factors and miRNAs were identified as potential regulators of the dietary genes. Interestingly, caspase 1 and sialophorin are differentially expressed in the opposite direction after the intake of supplements compared to Alzheimer’s disease patients. In addition, ten transcription factors were identified that regulated gene expression in supplemented diets, mild cognitive impairment, and Alzheimer’s disease. Conclusions: We identified genes whose expression is altered after the intake of the supplements as well as the transcription factors and miRNAs involved in their regulation. These genes are associated with schizophrenia, neoplasms, and rheumatic arthritis, suggesting that the Mediterranean diet may be beneficial in reducing these diseases. In addition, the results suggest that the Mediterranean diet may also be beneficial in reducing the risk of dementia.

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Impulsiveness in children with attention-deficit/hyperactivity disorder after an 8-week intervention with the Mediterranean diet and/or omega-3 fatty acids: a randomised clinical trial

Neurología (English Edition) ◽

10.1016/j.nrleng.2019.09.009 ◽

2021 ◽

Author(s):

I. San Mauro Martin ◽

S. Sanz Rojo ◽

L. González Cosano ◽

R. Conty de la Campa ◽

E. Garicano Vilar ◽

...

Keyword(s):

Clinical Trial ◽

Fatty Acids ◽

Attention Deficit Hyperactivity Disorder ◽

Mediterranean Diet ◽

Attention Deficit ◽

Randomised Clinical Trial ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Hyperactivity Disorder ◽

The Mediterranean

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Ageing and the Mediterranean diet: a review of the role of dietary fats

Public Health Nutrition ◽

10.1079/phn2004560 ◽

2004 ◽

Vol 7 (7) ◽

pp. 953-958 ◽

Cited By ~ 11

Author(s):

Maurizio Battino ◽

Maria Soledad Ferreiro

Keyword(s):

Fatty Acids ◽

Olive Oil ◽

Mediterranean Diet ◽

Virgin Olive Oil ◽

Dietary Fats ◽

Extrinsic Factors ◽

Modifiable Factors ◽

The Mediterranean ◽

Rate Of Ageing

AbstractConsumers are becoming increasingly aware of the relationship between food and health. Concerns have been raised about dietary fats and their relative nutritional advantages or disadvantages. In investigations of the associations between health and fat intake, special emphasis has been placed on the benefits of virgin olive oil for counteracting certain neurodegenerative diseases and ageing. With respect to ageing, accumulating evidence indicates that an improvement in quality of life can be reached by modulation of the extrinsic factors that influence many ageing processes. Of the modifiable factors, nutrition appears to be one of the strongest elements known to influence the rate of ageing as well as the incidence of age-associated diseases such as atherosclerosis and neurodegenerative pathologies.This paper reviews the theory of ageing and the role of fatty acids in the mechanisms affecting its evolution. It also confirms that virgin olive oil, an essential component of the Mediterranean diet, provides large amounts of stable and not easily oxidisable fatty acids as well as remarkable quantities of powerful antioxidant molecules.

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Micronutrients, Phytochemicals and Mediterranean Diet: A Potential Protective Role against COVID-19 through Modulation of PAF Actions and Metabolism

Nutrients ◽

10.3390/nu13020462 ◽

2021 ◽

Vol 13 (2) ◽

pp. 462

Author(s):

Paraskevi Detopoulou ◽

Constantinos A. Demopoulos ◽

Smaragdi Antonopoulou

Keyword(s):

Fatty Acids ◽

Mediterranean Diet ◽

Platelet Activating Factor ◽

Protective Role ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Balanced Diet ◽

Official Sources ◽

The Relationship

The new coronavirus disease 2019 (COVID-19) pandemic is an emerging situation with high rates of morbidity and mortality, in the pathophysiology of which inflammation and thrombosis are implicated. The disease is directly connected to the nutritional status of patients and a well-balanced diet is recommended by official sources. Recently, the role of platelet activating factor (PAF) was suggested in the pathogenesis of COVID-19. In the present review several micronutrients (vitamin A, vitamin C, vitamin E, vitamin D, selenium, omega-3 fatty acids, and minerals), phytochemicals and Mediterranean diet compounds with potential anti-COVID activity are presented. We further underline that the well-known anti-inflammatory and anti-thrombotic actions of the investigated nutrients and/or holistic dietary schemes, such as the Mediterranean diet, are also mediated through PAF. In conclusion, there is no single food to prevent coronavirus Although the relationship between PAF and COVID-19 is not robust, a healthy diet containing PAF inhibitors may target both inflammation and thrombosis and prevent the deleterious effects of COVID-19. The next step is the experimental confirmation or not of the PAF-COVID-19 hypothesis.

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Micronutrients, Non-Nutrients and Mediterranean Diet: A Potential Protective Role Against COVID-19 through Modulation of PAF Actions and Metabolism

10.20944/preprints202012.0343.v1 ◽

2020 ◽

Author(s):

Paraskevi Detopoulou ◽

Constantinos Demopoulos ◽

Smaragdi Antonopoulou

Keyword(s):

Fatty Acids ◽

Mediterranean Diet ◽

Platelet Activating Factor ◽

Protective Role ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Plant Foods ◽

Balanced Diet ◽

Official Sources

The new coronavirus disease 2019 (COVID-19) pandemic is an emerging situation with high rates of morbidity and mortality, in the pathophysiology of which inflammation and thrombosis are implicated. The disease is directly connected to the nutritional status of patients and a well-balanced diet is recommended by official sources. Recently, the role of platelet activating factor (PAF) was suggested in the pathogenesis of COVID-19. In the present review several micronutrients (vitamin A, vitamin C, vitamin E, vitamin D, selenium, omega-3 fatty acids, minerals), phytonutrients and Mediterranean diet compounds (olive oil, fish, honey, plant foods) with potential anti-COVID activity are presented. We further underline that the well-known anti-inflammatory and anti-thrombotic actions of the investigated nutrients and/ or holistic dietary schemes, such as the Mediterranean diet, are also mediated through PAF. In conclusion, although there is no single food to prevent coronavirus, the aim is to follow a healthy diet containing PAF inhibitors in order to target both inflammation and thrombosis and try to avoid or/and reduce the deleterious effects of the COVID-19 epidemic.

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