scholarly journals Wine, Polyphenols, and Mediterranean Diets. What Else Is There to Say?

Molecules ◽  
2021 ◽  
Vol 26 (18) ◽  
pp. 5537
Author(s):  
Celestino Santos-Buelga ◽  
Susana González-Manzano ◽  
Ana M. González-Paramás
Keyword(s):  
Mediterranean Diet ◽  
Red Wine ◽  
Virgin Olive Oil ◽  
Female Breast Cancer ◽  
Sufficient Evidence ◽  
Positive Health ◽  
Female Breast ◽  
Wine Polyphenols ◽  
The Mediterranean ◽  
Group 1

A considerable amount of literature has been published claiming the cardiovascular benefits of moderate (red) wine drinking, which has been considered a distinguishing trait of the Mediterranean diet. Indeed, red wine contains relevant amounts of polyphenols, for which evidence of their biological activity and positive health effects are abundant; however, it is also well-known that alcohol, even at a low level of intake, may have severe consequences for health. Among others, it is directly related to a number of non-communicable diseases, like liver cirrhosis or diverse types of cancer. The IARC classifies alcohol as a Group 1 carcinogen, causally associated with the development of cancers of the upper digestive tract and liver, and, with sufficient evidence, can be positively associated with colorectum and female breast cancer. In these circumstances, it is tricky, if not irresponsible, to spread any message on the benefits of moderate wine drinking, about which no actual consensus exists. It should be further considered that other hallmarks of the Mediterranean diet are the richness in virgin olive oil, fruits, grains, and vegetables, which are also good sources of polyphenols and other phytochemicals, and lack the risks of wine. All of these aspects are reviewed in this article.

scholarly journals The Fluid Aspect of the Mediterranean Diet in the Prevention and Management of Cardiovascular Disease and Diabetes: The Role of Polyphenol Content in Moderate Consumption of Wine and Olive Oil

Nutrients ◽  
2019 ◽  
Vol 11 (11) ◽  
pp. 2833 ◽  
Author(s):  
Paola Ditano-Vázquez ◽  
José David Torres-Peña ◽  
Francisco Galeano-Valle ◽  
Ana Isabel Pérez-Caballero ◽  
Pablo Demelo-Rodríguez ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Red Wine ◽  
Unsaturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Atheromatous Plaque ◽  
Beneficial Effects ◽  
Wine Polyphenols ◽  
The Mediterranean

A growing interest has emerged in the beneficial effects of plant-based diets for the prevention of cardiovascular disease, diabetes and obesity. The Mediterranean diet, one of the most widely evaluated dietary patterns in scientific literature, includes in its nutrients two fluid foods: olive oil, as the main source of fats, and a low-to-moderate consumption of wine, mainly red, particularly during meals. Current mechanisms underlying the beneficial effects of the Mediterranean diet include a reduction in inflammatory and oxidative stress markers, improvement in lipid profile, insulin sensitivity and endothelial function, as well as antithrombotic properties. Most of these effects are attributable to bioactive ingredients including polyphenols, mono- and poly-unsaturated fatty acids. Polyphenols are a heterogeneous group of phytochemicals containing phenol rings. The principal classes of red wine polyphenols include flavonols (quercetin and myricetin), flavanols (catechin and epicatechin), anthocyanin and stilbenes (resveratrol). Olive oil has at least 30 phenolic compounds. Among them, the main are simple phenols (tyrosol and hydroxytyrosol), secoroids and lignans. The present narrative review focuses on phenols, part of red wine and virgin olive oil, discussing the evidence of their effects on lipids, blood pressure, atheromatous plaque and glucose metabolism.

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 Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 995
Author(s):  
Theodoros Varzakas
Keyword(s):  
Food Intake ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Mediterranean Basin ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean ◽  
The Mediterranean Basin

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin [...]

scholarly journals The 3-Year Effect of the Mediterranean Diet Intervention on Inflammatory Biomarkers Related to Cardiovascular Disease

Biomedicines ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 862
Author(s):  
Mireia Urpi-Sarda ◽  
Rosa Casas ◽  
Emilio Sacanella ◽  
Dolores Corella ◽  
Cristina Andrés-Lacueva ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Inflammatory Biomarkers ◽  
Year Effect ◽  
Tnf Α ◽  
The Mediterranean ◽  
Anti Inflammatory

The intervention with the Mediterranean diet (MD) pattern has evidenced short-term anti-inflammatory effects, but little is known about its long-term anti-inflammatory properties at molecular level. This study aims to investigate the 3-year effect of MD interventions compared to low-fat diet (LFD) on changes on inflammatory biomarkers related to atherosclerosis in a free-living population with a high-risk of cardiovascular disease (CD). Participants (n = 285) in the PREDIMED trial were randomly assigned into three intervention groups: MD with extra-virgin olive oil (EVOO) or MD-Nuts, and a LFD. Fourteen plasma inflammatory biomarkers were determined by Luminex assays. An additional pilot study of gene expression (GE) was determined by RT-PCR in 35 participants. After 3 years, both MDs showed a significant reduction in the plasma levels of IL-1β, IL-6, IL-8, TNF-α, IFN-γ, hs-CRP, MCP-1, MIP-1β, RANTES, and ENA78 (p < 0.05; all). The decreased levels of IL-1β, IL-6, IL-8, and TNF-α after MD significantly differed from those in the LFD (p < 0.05). No significant changes were observed at the gene level after MD interventions, however, the GE of CXCR2 and CXCR3 tended to increase in the control LFD group (p = 0.09). This study supports the implementation of MD as a healthy long-term dietary pattern in the prevention of CD in populations at high cardiovascular risk.

scholarly journals Science and Healthy Meals in the World: Nutritional Epigenomics and Nutrigenetics of the Mediterranean Diet

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1748 ◽  
Author(s):  
Fabio Caradonna ◽  
Ornella Consiglio ◽  
Claudio Luparello ◽  
Carla Gentile
Keyword(s):  
Mediterranean Diet ◽  
Disease Risk ◽  
Cooking Methods ◽  
Intangible Cultural Heritage ◽  
Protective Effects ◽  
Positive Health ◽  
Food Components ◽  
The Mediterranean ◽  
The Impact ◽  
Scientific Topic

The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has become a scientific topic of high interest due to its health benefits. The aim of this review is to pick up selected studies that report nutrigenomic or nutrigenetic data and recapitulate some of the biochemical/genomic/genetic aspects involved in the positive health effects of the MD. These include (i) the antioxidative potential of its constituents with protective effects against several diseases; (ii) the epigenetic and epigenomic effects exerted by food components, such as Indacaxanthin, Sulforaphane, and 3-Hydroxytyrosol among others, and their involvement in the modulation of miRNA expression; (iii) the existence of predisposing or protective human genotypes due to allelic diversities and the impact of the MD on disease risk. A part of the review is dedicated to the nutrigenomic effects of the main cooking methods used in the MD and also to a comparative analysis of the nutrigenomic properties of the MD and other diet regimens and non-MD-related aliments. Taking all the data into account, the traditional MD emerges as a diet with a high antioxidant and nutrigenomic modulation power, which is an example of the “Environment-Livings-Environment” relationship and an excellent patchwork of interconnected biological actions working toward human health.

If we eat soy, do we keep the beneficial effects of the Mediterranean diet?

2020 ◽  
Vol 50 (6) ◽  
pp. 1099-1108
Author(s):  
Giovanni Aulisa ◽  
Claudio Binda ◽  
Elvira Padua ◽  
Antonio Pratesi ◽  
Alfonso Bellia ◽  
...  
Keyword(s):  
Literature Review ◽  
Mediterranean Diet ◽  
Design Methodology ◽  
Point Of View ◽  
Positive Health ◽  
Content Type ◽  
Beneficial Effects ◽  
Typical Food ◽  
The Mediterranean ◽  
Practical Implications

Purpose This study aims to evaluate if soya consumption can compromise or positively influence the effects of the Mediterranean diet (MD). Design/methodology/approach A full literature review has been conducted as part of a proposal of a new point of view on the consumption of soya and its derivatives in areas where until a few decades ago this type of food did not exist at all. Findings There does not seem to be any contraindications for soy systematic use, therefore, excluding historical-geographical reasons, soya could be included in an MD without altering the benefits associated with it. Practical implications Soya is not advised as a typical food in the MD, but promoting its use could probably contribute to increase the variety of the diet and likely consolidates the positive health benefits characteristic of MD. Originality/value To the best of the authors’ knowledge, this review is one of the first to evaluate soybean consumption within the MD.

Virgin olive oil: a key healthy component of the Mediterranean diet

2008 ◽  
Vol 1 (2) ◽  
pp. 69-75 ◽  
Author(s):  
José Mataix ◽  
Maurizio Battino ◽  
M. Carmen Ramirez-Tortosa ◽  
Enrico Bertoli ◽  
José L. Quiles
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
The Mediterranean

Natural Products Derived from the Mediterranean Diet with Antidiabetic Activity: from Insulin Mimetic Hypoglycemic to Nutriepigenetic Modulator Compounds

2019 ◽  
Vol 25 (15) ◽  
pp. 1760-1782 ◽  
Author(s):  
Georgia-Eirini Deligiannidou ◽  
Elena Philippou ◽  
Melita Vidakovic ◽  
Wim V. Berghe ◽  
Alexandros Heraclides ◽  
...  
Keyword(s):  
Mediterranean Diet ◽  
Healthy Lifestyle ◽  
Pancreatic Beta Cell ◽  
Critical Role ◽  
Virgin Olive Oil ◽  
Antidiabetic Activity ◽  
Eating Pattern ◽  
Insulin Mimetic ◽  
The Mediterranean ◽  
Sugar Levels

Background: The Mediterranean diet is a healthy eating pattern that protects against the development of Type 2 diabetes mellitus (T2DM), a metabolic disease characterized by elevated blood sugar levels due to pancreatic beta-cell functional impairment and insulin resistance in various tissues. Inspired by the ancient communities, this diet emphasizes eating primarily plant-based foods, including vegetables, legumes, fruits, cereals, and nuts. Importantly, virgin olive oil is used as the principal source of fat. Red meat is consumed in low amounts while wine and fish are consumed moderately. Objective: Here, we review the most beneficial components of the Mediterranean Diet and tentative mechanisms of action for prevention and/or management of T2DM, based on research conducted within the last decade. Methods: The references over the last five years have been reviewed and they have been selected properly according to inclusion/ exclusion criteria. Results: Several bioactive diet components were evaluated to prevent inflammation and cytokine-induced oxidative damage, reduce glucose concentration, carbohydrate absorption and increase insulin sensitivity and related gene expression. Conclusion: The adherence to a healthy lifestyle, including diet, exercise and habits remains the best approach for the prevention of diabetes as well as frequent check-ups and education. Though diabetes has a strong genetic component, in recent years many reports strongly point to the critical role of lifestyle specific epigenetic modifications in the development of T2DM. It remains to be established how different components of the Mediterranean Diet interact and influence the epigenetic landscape to prevent or treat the disease.

scholarly journals Wine: An Aspiring Agent in Promoting Longevity and Preventing Chronic Diseases

Diseases ◽  
2018 ◽  
Vol 6 (3) ◽  
pp. 73 ◽  
Author(s):  
Eleni Pavlidou ◽  
Maria Mantzorou ◽  
Aristeidis Fasoulas ◽  
Christina Tryfonos ◽  
Dimitris Petridis ◽  
...  
Keyword(s):  
Human Health ◽  
Chronic Diseases ◽  
Mediterranean Diet ◽  
Red Wine ◽  
White Wine ◽  
Wine Consumption ◽  
Beneficial Role ◽  
Pubmed Database ◽  
The Mediterranean

Introduction: Moderate wine consumption is a characteristic of the Mediterranean diet. Studies around the world have shown a beneficial effect of moderate alcohol intake, especially wine, on health. This review aims to critically summarise the most recent studies that investigate the beneficial effects of moderate wine intake on human health. Methods: The PubMed database was comprehensively searched to identify trials published from 2013 to 2018 that investigated the association between moderate wine consumption and health. Results: The most recent studies confirm the valuable role of moderate wine consumption, especially red wine, in the prevention and treatment of chronic diseases such as cardiovascular disease, metabolic syndrome, cognitive decline, depression, and cancer. In the meantime, recent studies also highlight the beneficial role of red wine against oxidative stress and in favour of desirable gut bacteria. The beneficial role of red wine has been attributed to its phytochemical compounds, as highlighted by clinical trials, where the effect of red wine has been compared to white wine, non-alcoholic wine, other alcoholic drinks, and water. Conclusions: Moderate wine intake, at 1–2 glasses per day as part of the Mediterranean diet, has been positively associated with human health promotion, disease prevention, and disease prognosis.

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