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

2003 ◽  
Vol 51 (24) ◽  
pp. 6975-6981 ◽  
Author(s):  
Raffaella Briante ◽  
Ferdinando Febbraio ◽  
Roberto Nucci
Keyword(s):  
Molecular Weight ◽  
Mediterranean Diet ◽  
Antioxidant Properties ◽  
Low Molecular Weight ◽  
The Mediterranean

Note. Low Molecular Weight Carbohydrates in Foods Usually Consumed in Spain

2006 ◽  
Vol 12 (2) ◽  
pp. 171-175 ◽  
Author(s):  
I. Espinosa-Martos ◽  
E. Rico ◽  
P. Rupèrez
Keyword(s):  
Molecular Weight ◽  
Mediterranean Diet ◽  
Soluble Sugars ◽  
Daily Intake ◽  
Low Molecular Weight ◽  
White Bread ◽  
Estimated Daily Intake ◽  
The Mediterranean

Low molecular weight carbohydrates (LMWC) were determined in foods usually consumed in Spain, namely: rice, biscuits, white bread, noodles, honey, as well as the most common vegetables of the Mediterranean diet. LMWC in foods contained mono-, di- and oligosaccharides; soluble sugars ranged from 0.2% to 83.8% in rice and honey, respectively. All samples contained different amounts of sucrose, glucose and fructose, except for garlic that only contained sucrose (2.4%). Inulin was high in garlic (13.5%), followed by onion (1.4%) and globus artichoke (0.5%). Minor inulin contents were detected in biscuits (0.2%) and a trace in noodles, white bread and endives. Non-digestible oligosaccharides (NDO) detected in the samples ranged from 12% honey, 3.2% garlic, 3.7% onion, 1.3% globus artichoke and minor amounts in noodle, endive, biscuit and white bread. According to the determined LMWC contents and the current intake of these foods in Spain, the amount of mono- and disaccharide would be 4.3 kg/person/year, while that of inulin plus non-digestible oligosaccharides, 0.4 kg/person/year. Thus, the estimated daily intake of the potential prebiotics inulin plus NDO from the foods selected was 1.1 g/person.

Mediterranean diet and oxidative stress

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Paulina Górska ◽  
Ilona Górna ◽  
Juliusz Przysławski
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Capacity ◽  
Mediterranean Diet ◽  
Antioxidant Properties ◽  
The Body ◽  
Enzymatic Antioxidants ◽  
Critical Approach ◽  
Content Type ◽  
Varied Diet ◽  
The Mediterranean

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.

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

2020 ◽  
Vol 71 ◽  
pp. 104012 ◽  
Author(s):  
Marco Fiore ◽  
Marisa Patrizia Messina ◽  
Carla Petrella ◽  
Alessio D'Angelo ◽  
Antonio Greco ◽  
...  
Keyword(s):  
Alcohol Abuse ◽  
Mediterranean Diet ◽  
Antioxidant Properties ◽  
Plant Polyphenols ◽  
The Mediterranean ◽  
Damage Impact

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

Biomolecules ◽  
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.

scholarly journals Olive Phenomenon from the Mediterranean Diet: Health Promotion Via Phytochemicals

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.

scholarly journals The role of hyaluronic acid and hyaluronidase-1 in obstructive sleep apnoea

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Martina Meszaros ◽  
Adrian Kis ◽  
Laszlo Kunos ◽  
Adam Domonkos Tarnoki ◽  
David Laszlo Tarnoki ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Hyaluronic Acid ◽  
Obstructive Sleep Apnoea ◽  
Antioxidant Properties ◽  
Molecular Size ◽  
Sleep Apnoea ◽  
Low Molecular Weight ◽  
Sleep Study ◽  
Obstructive Sleep

Abstract Biological functions of hyaluronic acid (HA) depend on its molecular size. High-molecular weight HA (HMW-HA) is an important component of the endothelial wall and has anti-inflammatory and antioxidant properties. Under inflammation or hypoxia, HMW-HA is degraded by hyaluronidases, such as HYAL-1 resulting in pro-inflammatory low-molecular weight fragments. Obstructive sleep apnoea (OSA) is characterised by intermittent hypoxia and systemic inflammation. Our aim was to evaluate circulating HMW-HA and HYAL-1 in OSA. We recruited 68 patients with OSA and 40 control volunteers. After full-night sleep study blood samples were taken for HMW-HA and HYAL-1 measurements. HYAL-1 levels were significantly higher in patients with OSA compared to controls (0.59/0.31–0.88/ng/mL vs. 0.31/0.31–0.58/ng/mL; p = 0.005) after adjustment for gender, age, BMI and smoking. There was a trend for reduced HMW-HA concentrations in OSA (31.63/18.11–59.25/ng/mL vs. 46.83/25.41–89.95/ng/mL; p = 0.068). Significant correlation was detected between circulating HMW-HA and apnoea-hypopnoea-index (r = − 0.195, p = 0.043), HYAL-1 and apnoea-hypopnoea-index (r = 0.30, p < 0.01) as well as oxygen desaturation index (r = 0.26, p < 0.01). Our results suggest that chronic hypoxia is associated with increased plasma HYAL-1 concentration and accelerated HMW-HA degradation. Altered hyaluronan metabolism may be involved in the inflammatory cascade potentially leading to endothelial dysfunction in OSA.

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

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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