Mediterranean Diet (eBook)
698 Seiten
Elsevier Science (Verlag)
978-0-12-407942-7 (ISBN)
The Mediterranean Diet offers researchers and clinicians a single authoritative source which outlines many of the complex features of the Mediterranean diet: ranging from supportive evidence and epidemiological studies, to the antioxidant properties of individual components. This book embraces a holistic approach and effectively investigates the Mediterranean diet from the cell to the nutritional well-being of geographical populations. This book represents essential reading for researchers and practicing clinicians in nutrition, dietetics, endocrinology, and public health, as well as researchers, such as molecular or cellular biochemists, interested in lipids, metabolism, and obesity. - Presents one comprehensive, translational source for all aspects of how the Mediterranean diet plays a role in disease prevention and health- Experts in nutrition, diet, and endocrinology (from all areas of academic and medical research) take readers from the bench research (cellular and biochemical mechanisms of vitamins and nutrients) to new preventive and therapeutic approaches- Features a unique section on novel nutraceuticals and edible plants used in the Mediterranean region
Front Cover 1
The Mediterranean Diet: An Evidence-Based Approach 4
Copyright 5
Contents 6
Contributors 18
Preface 24
Section 1: The Mediterranean Diet: Concepts and General Aspects 26
Chapter 1: On the Origins and Evolution of the Mediterranean Diet 28
Introduction 28
Geographic and Evolutionary History 28
Origins of the Mediterranean Diet and the Biblical Diet 29
Mediterranean Lifestyle 30
Components of the Original Mediterranean Diet 30
The Biblical Seven Species 30
Grains 32
Olives 32
Dates 32
Pomegranates 33
Figs 33
Grapes 33
Additional Biblical Foods 34
Carob 34
Nuts 34
Conclusion 34
Summary Points 34
References 35
Chapter 2: Nutritional Adequacy of the Mediterranean Diet 38
Introduction 38
Nutritional Adequacy and Public Health 38
Methods of Assessing Nutritional Adequacy 39
Mediterranean Diet, Western Diet, and Nutritional Adequacy 41
Mediterranean Diet in Children and Nutritional Adequacy 43
Summary Points 44
References 45
Chapter 3: Agricultural Practices in the Mediterranean: A Case Study in Southern Spain 48
Introduction 48
Environmental and Cultural Drivers Shaping Traditional Agricultural Landscapes 49
Recent Trends in Agricultural Practices: Intensification Versus Extensification 50
The Extensive Iberian Pig Production in Dehesa Agro-Sylvo-Pastoral Systems 51
The Olive Grove System 53
The Greenhouse Vegetable Agro Industry 55
Summary Points 59
References 59
Chapter 4: The Mediterranean Diet as an Intangible and Sustainable Food Culture 62
Introduction 62
MD: An Intangible Cultural Heritage 62
MD and Health 64
MD and Sustainable Environment 65
The New MD Pyramid 66
Cultural and Lifestyle Aspects 67
Final Considerations 69
Summary Points 69
References 70
Chapter 5: The Mediterranean Diet and Mortality 72
Introduction 72
A Systematic Review Process to Uncover the Link Between Diet and Mortality 72
Assessing Level of Adherence to the MD 73
The Relationship Between the MD and Mortality 73
The Magnitude of the Protective Effect 73
Cause-Specific Mortality 78
CVD Mortality 78
Cancer Mortality 78
Mortality from Other Causes 78
The Benefits of the MD in Non-Mediterranean Populations 80
Relative Importance of Individual Components of the MD on Mortality 80
Methodological Considerations when Investigating the Link Between the MD and Mortality 83
Final Comments 83
Summary Points 84
References 84
Chapter 6: Mediterranean Diet and Quality of Life 86
Introduction 86
Quality of Life 86
Quality of Life Measurement 86
Mediterranean Diet 88
Mediterranean Diet and Quality of Life 88
Summary Points 92
References 92
Chapter 7: Mediterranean Diet in Children and Adolescents 94
Introduction 94
MD Indices and Adherence Rates in Children and Adolescents 94
MD and Nutritional Adequacy in Children and Adolescents 99
The Relationship of the MD with Childhood Obesity 100
Health Effects of the MD in Children and Adolescents 101
Influence of the MD on Asthma in Children 101
The Association of the MD with BP Levels and Cardiovascular System Risk Factors 102
Health-Related Quality of Life and the Relationship with the MD 103
Summary Points 103
References 104
Chapter 8: The Influence of the Mediterranean Diet on Cognitive Health 106
Introduction 106
Characteristics and Assessment of the Mediterranean Diet 106
The Relationship Between Dementia, Cognitive Decline, and the Mediterranean Diet 107
Cardiovascular Mechanisms of the Mediterranean Diet 108
Olive Oil 110
Dietary Effects on Oxidative Stress and Inflammation 110
Additional Benefits of Exercise 110
Mediterranean Diet in Younger Adults 111
Conclusions and Future Directions 112
Summary Points 112
References 112
Chapter 9: Mediterranean Diet and Cardiovascular Disease: An Overview of Recent Evidence 116
Introduction 116
The Mediterranean Diet 117
The Mediterranean Diet and CVD 118
Total CVD 118
Prospective Studies 118
Clinical Trials 122
Overall 123
Coronary Heart Disease 123
Prospective Studies 123
Clinical Trials 124
Overall 125
Stroke 125
Prospective Cohort Studies 125
Clinical Trials 126
Overall 126
Potential Underlying Mechanisms 126
Overall 127
Summary Points 128
References 128
Chapter 10: Genomic Determinants of Mediterranean Diet Success 130
Introduction 130
Nutrigenetics, Nutrigenomics, and Diet 131
Nutrigenetics: Use of the MD to Neutralize Potentially Negative Effects of Some Common Genetic Variants 131
Nutrigenetics: Individual Differences in Response to the MD 133
Nutrigenomics: Investigating the Effect of the MD on Gene Expression 134
Conclusions 135
Summary Points 136
References 136
Chapter 11: The Mediterranean Diet Quality Index (KIDMED) and Nutrition Knowledge 140
Introduction 140
The Importance of Nutritional Education and THE MD 141
Summary Points 145
References 146
Chapter 12: Socioeconomic Factors Affecting Adherence to the Mediterranean Diet in North Africa 148
Introduction 148
What Is the Association Between Adherence to the MD and Socioeconomic Status? 148
Objective 149
Demographic and Socioeconomic Profile of the Southern Mediterranean Region 149
Patterns of Food Consumption in NA Countries 150
Socioeconomic Determinants of Adherence to the MD in NA 154
Others Related Factors to Changes in Dietary Habits 155
Conclusion 155
Summary Points 156
Acknowledgments 156
References 156
Section 2: Components of the Mediterranean Diet 158
Chapter 13: Olive Oil 160
Introduction 160
Olive Tree 160
From Olive to Olive Oil 160
Olive Oil Production and Consumption 162
Olive Oil Variety and Composition 163
Conclusions 165
Summary Points 166
References 166
Chapter 14: Moderate Red Wine Consumption in Cardiovascular Disease 168
Introduction 168
Interventional Studies 168
Observational Studies 173
Conclusions 174
Summary Points 174
References 175
Chapter 15: Beer Beneficial Aspects and Contribution to the Mediterranean Diet 178
Mediterranean Diet 178
Definition of the Mediterranean Diet 178
The MD as a Dietary Pattern in Health Promotion: Clinical Evidence 179
Wine and Beer in the MD 180
Beer Consumption and Contribution to the Health Benefits of the MD 181
Bioactive Compounds and Mechanisms of Action 181
Consumption of Beer in Mediterranean Countries and Overall Morbidity/Mortality 183
Beer in the PREDIMED Clinical Trial 184
Conclusions 186
Summary Points 186
Acknowlegments 187
References 187
Chapter 16: The Contribution of Fish to the Mediterranean Diet 190
Introduction 190
Biochemical Composition of Fish 190
The Importance of Omega 3 Fatty Acids FOR HUMAN HEALTH 191
Fatty Acids of Commercially Important Fish Species 193
Fat Composition of Farmed Fish 193
Fish Contamination and Health Risks to Consumers 196
Summary Points 197
References 197
Chapter 17: Contribution of Nuts to the Mediterranean Diet 200
Introduction 200
Nuts in the Mediterranean Diet 201
Nutrient Content of Mediterranean Nuts 201
Nut Consumption and Health Outcomes 203
Epidemiological Studies 203
Randomized Clinical Trials 204
Health Effects of Mediterranean Nuts in the PREDIMED Trial 205
Conclusion 206
Summary Points 207
Acknowledgments 208
References 208
Chapter 18: The Mediterranean Diet and Mineral Composition 210
Introduction 210
Mineral Intake in the MD 210
Calcium 210
Phosphorus 214
Magnesium 214
Iron 215
Zinc 215
Sodium and Potassium 216
Other Micronutrients 217
Mineral Content in Typical Mediterranean Menus 217
Mineral Bioavailability 219
Conclusions 221
Summary Points 221
References 221
Chapter 19: Melatonin: A New Perspective on the Mediterranean Diet 224
Introduction 224
Melatonin in the Mediterranean Diet 224
Melatonin in Grape Products 226
Biological Significance of Melatonin in Plant Foods 227
Conclusions 228
Summary Points 228
References 228
Chapter 20: Hydroxytyrosol as a Component of the Mediterranean Diet and Its Role in Disease Prevention 230
Introduction 230
What Is the Origin of HT? 231
HT Through the Body: What are its Absorption, Distribution, Metabolism, and Elimination Processes? 232
Chemical Characteristics 232
From Food to Blood: The Absorption Process 232
Transport in the Body: The Distribution Process 232
Transformations: What are the Metabolic Processes? 233
Elimination 234
Does HT Have Side Effects? 234
Acute/Subchronic Toxicity 234
Establishing a Dose 235
Role of HT in Different Diseases: HT Against Them and as Protector of Life 235
Antimicrobial Effect of HT 235
How Can HT Protect the Skin? 235
Antiatherogenic and Cardioprotective Factor 236
Does HT Have Anti-Inflammatory and Antiplatelet Actions? 236
Cancer Studies 237
Summary Points 238
References 239
Chapter 21: Frying: A Cultural Way of Cooking in the Mediterranean Diet 242
Introduction: Cultural and Gastronomic Importance of Frying in the Mediterranean Diet 242
Culinary Oils: Frying Procedure 243
Oil Types, Selection, and Uses 243
Oil as a Mediator During Frying 245
Frying Technique 246
Changes That Occur During Frying 246
Advantages and Disadvantages of Frying Versus Other Cooking Procedures 248
Advantages of Frying with Olive Oils 250
Oil Composition 250
Frying Temperature 251
Crust Formation 251
Resistance to Thermal Oxidation of Olive Oil During Frying or at Frying Temperatures 251
Obtaining more Cardio-Healthy Food 253
Fried Food Consumption and Health 254
Effects on Body Weight 256
Effects on Mortality and Degenerative Diseases 257
Conclusions 257
Summary Points 257
Acknowlegment 258
References 258
Section 3: Health and Nutritional Aspects of the Mediterranean Diet 260
Chapter 22: The Mediterranean Diet and Obesity from a Nutrigenetic and Epigenetics Perspective 262
Introduction 262
The Mediterranean Diet in the Treatment of Obesity 262
Dealing with Obesity: A Complex Disease 264
Nutrigenetics: The Knowledge Transition 264
Genetics of Obesity and Weight Loss 264
Gene-Diet Interactions for Obesity in the Context of a Mediterranean Diet 265
Peroxisome Proliferator-Activated Receptor Genes and the Mediterranean Diet 265
FTO and the Mediterranean Diet 266
CLOCK Gene, Obesity, and the Mediterranean Diet 267
CLOCK Interacts with Dietary Fat Quality 267
Other CLOCK Genes 268
Other Components in Addition to MUFAs 268
SNPs and Obesogenic Behaviors in the Context of a Mediterranean Diet 268
APOA2 and Skipping Meals 268
PERIOD2 (PER2) and Attrition 269
Epigenetics in the Internal Clock and the Mediterranean Diet 269
Epigenetics and Circadian Rhythms 270
Summary and Conclusions 270
Summary Points 271
References 271
Chapter 23: Mediterranean Diet: Antioxidant Nutritional Status 274
Introduction 274
Antioxidant Defenses and Oxidative Stress 274
Mediterranean Diet 275
Human Antioxidant Status 277
Human Studies 278
Conclusion 280
Summary Points 280
References 281
Chapter 24: The Mediterranean Diet and Body Iron Stores 284
Introduction 284
Overview of Iron Metabolism 284
Dietary Sources of Iron 285
Inhibitors of Iron Absorption 285
Phytates 285
Polyphenols 285
Calcium 286
Proteins 286
Enhancers of Iron Absorption 286
Ascorbic Acid 286
Muscle Tissue 287
Iron Status 287
Mediterranean Dietary Pattern and Reduced Body Iron Stores 287
Mediterranean Diet and Iron Homeostasis in the Metabolic Syndrome and Diabetes 290
Mediterranean Diet, Lower Iron Stores, and Cardiovascular Prevention 290
Mediterranean Diet, Iron, and Cancer 290
Conclusions 292
Summary Points 292
References 292
Chapter 25: The Ketogenic Mediterranean Diet 296
Introduction 296
KDs: A Summary View 296
What Is Ketosis? 297
The Mediterranean Diet 299
Diets Compared 299
Conclusion 303
Summary Points 303
References 303
Chapter 26: Molecular Aspects of Squalene and Implications for Olive Oil and the Mediterranean Diet 306
Mediterranean Diet 306
Virgin Olive Oil 306
Squalene in Virgin Olive Oil 307
Squalene in Humans 307
Biological Activities of Squalene 308
Skin and Eyes 308
Serum Cholesterol Concentration 310
Cardiovascular Disease 310
Cancer 311
Summary Points 312
References 313
Chapter 27: Mediterranean Diet Polyphenols 316
Introduction 316
Polyphenols in the Context of the MD 317
Polyphenols from Olives and Olive Oil: The Mediterranean Trait 318
OOPs and Cardiovascular Protection 320
OOPs Exhibit Antioxidant Properties 320
Anti-inflammatory Properties of OOPs 321
Pleiotropic Effects of OOPs Are Mediated by the Redox-Sensitive Transcription Factor NF-.B 322
OOPs Exhibit Nutrigenomic Effects 323
Conclusions 323
Summary Points 323
References 324
Metabolic Syndrome, Obesity, and Diabetes: 326
Chapter 28: The Mediterranean Diet and Adiposity 328
Introduction 328
Current Overweight and Obesity in Mediterranean Countries 328
Mediterranean Diet and Adiposity: A First Set of Studies 330
Observational Studies on Adherence to the Mediterranean Diet Pattern and Adiposity 330
Dietary Intervention Studies with the Mediterranean Diet 332
Some Factors Involved in Adiposity Trends in the Mediterranean Area 333
Summary Points 335
References 336
Chapter 29: The Mediterranean Diet and Metabolic Syndrome 338
Introduction 338
Definition of Metabolic Syndrome 339
Pathophysiology of MetS 340
Definition of the Mediterranean Diet 341
Mediterranean Diet and Metabolic Syndrome 342
Conclusions 345
Summary Points 346
References 346
Chapter 30: Impact of the Mediterranean Diet on Features of Metabolic Syndrome: Is Weight Loss Required? 350
Introduction 350
Metabolic Syndrome 351
Weight Loss 351
MedDiet and Plasma Lipids, Blood Pressure, and Glucose Homeostasis 351
MedDiet and Inflammation 353
MedDiet and Endothelial Function 354
MedDiet and Atherogenic Properties of LDL Particles 357
MedDiet and Cholesterol Homeostasis 358
Conclusions 358
Summary Points 358
References 359
Chapter 31: The Mediterranean Diet to Prevent Type 2 Diabetes and its Complications 362
Introduction 362
The Mediterranean Diet Concept 363
The Mediterranean Diet and T2D 365
Conclusions and Prospects 365
Summary Points 366
References 366
Cardiovascular Disease: 368
Chapter 32: A Mediterranean Diet in Relation to Subclinical Vascular Conditions 370
Introduction 370
White Matter Hyperintensity Volume 371
Subclinical Brain Infarcts 373
Carotid Atherosclerosis 374
Conclusions 378
Summary Points 378
References 379
Chapter 33: The Mediterranean Diet Versus a Low-Fat Diet, Cardiovascular Risk Factors, and Obesity 382
Introduction 382
Epidemiological Data Mediterranean Diet and Low Fat Diets 383
Clinical Trials Mediterranean Diet and Low Fat Diets 384
Effects on Cardiovascular Risk Factors 384
Effects on Weight and Parameters of MetS 385
Effects on Inflammatory Markers 386
Conclusion 387
Summary Points 388
References 388
Chapter 34: Gene Expression, Atherogenesis, and the Mediterranean Diet 392
Atherogenesis 392
Initial Changes in the Vascular Wall 392
Mononuclear Cell Recruitment and Maturation to Foam Cells 394
Progression of Vascular Lesions 395
Effect of the Mediterranean Diet on Atherosclerosis 395
Protective Effects of Mediterranean Fatty Acids on Atherosclerosis 397
Mediterranean Diet Fatty Acids 397
Monounsaturated Fatty Acids (MUFA .-9) 397
Polyunsaturated Fatty Acids (PUFA .-3 and .-6) 398
Wine Polyphenols and Atherosclerosis 399
Summary and Future Perspectives 399
Summary Points 401
Acknowledgment 401
References 401
Chapter 35: Mediterranean Diet and the Postprandial State: A Focus on Lipemia, Glycemia, and Thrombosis 404
Introduction 404
Postprandial State 404
Postprandial Hyperglycemia 404
Postprandial Lipidemia 405
Postprandial Hemostasis 405
MD and the Postprandial State 406
Macronutrient Profile of the MD 406
Fat 406
Carbohydrate 408
Protein 408
Characteristic Mediterranean Foods and the Postprandial State 408
Olive Oil 408
Wine 409
Vinegar 409
Fruit, Vegetables, and Legumes 411
Traditional Wild Green Plants 411
Nuts 411
Cinnamon 412
Long-Term Consumption of MD and the Postprandial State 412
Summary Points 412
References 414
Cancer 416
Chapter 36: The Mediterranean Diet in Cancer Prevention 418
Introduction 418
Selection and Summary Presentation of Studies 418
The Seven Countries Study 421
The HALE Study 421
The Lyon Diet Heart Study 426
European Trial for the Risk of Colorectal Adenoma Reoccurrence 426
The European Prospective Investigation into Cancer and Nutrition Study 426
Mediterranean Diet and Risk of Cancers in Italian Cohorts 427
The Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial 427
The NIH-AARP Diet and Health Study 427
The San Francisco Bay Area Study 427
The ARCAGE Study 428
Nurses Health Study Cohort and Health Professionals Follow-Up Study 428
Greek Case-Control Study on Colorectal Cancer 428
Protective Mechanisms of the Mediterranean Diet in Relation to Cancer Risk 428
Summary Points 429
References 430
Chapter 37: The Mediterranean Diet and Breast Cancer Risk 432
Introduction 432
The Mediterranean Dietary Pattern and Breast Cancer Risk: Epidemiological Evidence 432
Components of the Mediterranean Diet and Breast Cancer Risk: Epidemiological Evidence 435
The Protective Effect of the Mediterranean Diet: Mechanistic Evidence 436
Investigating the Mediterranean Diet: Concepts, Challenges, and Benefits 437
Conclusions 439
Summary Points 439
References 439
Chapter 38: The Mediterranean Diet and Gastric Cancer 442
Introduction: Gastric Cancer 442
Dietary Intake of Foods That Are Components of the Mediterranean Diet and Gastric Cancer Risk 442
High Adhesion to the Mediterranean Diet Score and the Risk of Certain Cancers 444
High Adhesion to the Mediterranean Diet Score and the Risk of Gastric Cancer 444
The EPIC-Eurogast Study 444
Dietary Data 445
Follow-Up 445
Determination of the Mediterranean Diet Score 445
Statistical Analysis 445
Study Sample 446
Main Results 446
Interpretation of Results 447
Summary Points 448
References 448
Brain and Behavior 452
Chapter 39: The Mediterranean Diet and Obstructive Sleep Apnoea/Hypopnoea Syndrome 454
Introduction 454
Overview of Studies Investigating the Role of the Mediterranean Diet in OSAHS 456
Discussion 457
Mediterranean Diet Effect on OSAHS Severity 457
Mediterranean Diet Effect on Lipid Peroxidation 459
Mechanisms Linking the Mediterranean Diet to Weight Loss 460
Future Directions 461
Conclusion 462
Summary Points 462
References 462
Chapter 40: Molecular Aspects of the Mediterranean Diet: Amyloid Precursor Protein, Apolipoprotein E and Caspase-3 mRNA 466
Introduction 466
Mediterranean Diet and Brain Amyloid Precursor Protein 466
Mediterranean Diet and ApoE 468
Mediterranean Diet and Brain Caspase-3 469
Summary Points 471
References 472
Immunology 474
Chapter 41: Reducing Proinflammatory States with the Mediterranean Diet: Possible Mechanism for Cancer Prevention 476
Introduction 476
Proinflammatory States and Cancer 478
Markers of Proinflammatory States 479
Anti-inflammatory Effects of a Mediterranean Diet and its Components 480
Anti-inflammatory Effects of Fruits and Vegetables 480
Dietary Fats 480
Energy Balance 482
Summary Points 482
References 483
Chapter 42: The Mediterranean Diet and Arthritis 486
Introduction 486
The Inflammatory Process and Comorbidities in Arthritis 488
The Role of Diet in the Pathogenesis of Arthritis 490
Characteristics of the Traditional Mediterranean Dietary Lifestyle 491
Effects of Nutritive and Non-nutritive Components of the MD in the Modulation of Inflammation 491
Findings from Clinical Studies 492
Immunomodulatory Effect of Mediterranean Dietary Components 493
Clinical Trials on the Mediterranean Diet Interventions in Arthritis Patients 493
Clinical Trial on Mediterranean Diet Components Supplementation in Arthritis 494
Conclusion 495
Summary Points 495
Acknowledgment 496
References 496
Chapter 43: Mediterranean Diet and Nutrition for the Primary Prevention of Allergy and Asthma 498
Introduction 498
Basic Allergy Concepts 499
Common Type I Allergies 499
Atopic Eczema/Dermatitis 499
Food Allergy 500
Allergic Rhino-Conjunctivitis 500
Asthma 501
Prevalence and Disease Burden of Allergy and Asthma 501
Risk Factors for the Development of Allergic Disorders 501
Geographical Variation and Relationships Between Diet and Allergy 502
Potential Mechanisms of Action of the Mediterranean Diet on Allergy Prevention 503
Allergy Prevention Through Diet 504
Primary Prevention 504
The Mediterranean Diet and Allergy Prevention 505
Dietary Intervention in Infancy and Childhood 507
Secondary and Tertiary Prevention 508
Conclusions 508
Summary Points 509
References 509
Life Stages, Organs and Applications 514
Chapter 44: Mediterranean Diet and Pregnancy 516
Introduction 516
Nutrition During Gestation 518
General Nutrition Remarks During Pregnancy 518
Mediterranean Dietary Pattern 519
Mediterranean Diet, a Dietary Way for Decreasing Malnutrition or Subnutrition During Gestation? 521
Mediterranean Diet and Gestational Diabetes and Gestational Glucose Intolerance 522
Maternal Mediterranean Diet and Fetal/Neonatal Insulin Sensitivity 522
Pregnancy, Lipoproteins, and Other Coronary Heart Disease Risk 523
Maternal Mediterranean Diet and Neonatal Lipoprotein Profile 525
Future Remarks 526
Summary Points 526
Conflicts of Interest 526
Acknowledgments 526
References 526
Chapter 45: Olive Oil and the Senescent Bone 530
Introduction 530
Physiology of Aging Bone 531
When Diet Interacts with Bone Formation 534
Extra Virgin Olive Oil and Bone Health 534
Olive Oil and Cellular Senescence 535
Conclusions and Future Perspectives 536
Summary Points 536
References 536
Chapter 46: Mediterranean Diet and Fitness 538
The Mediterranean Diet as a Healthy Eating Paradigm 538
Exercise and Cardiovascular Health 538
MD and Exercise 539
Summary Points 542
References 542
Chapter 47: The Mediterranean Diet Adequacy Index in Sports Participants 544
Performance in Aerobic Sports 544
Adherence to MD 545
The MD Health Benefits 545
The Mediterranean Diet Adequacy Index 545
Case Evaluation of Adherence to the MD of Spanish Young Cyclists 546
Specific Nutritional Requirements of Sport Participants 550
Energy Requirements 551
Carbohydrate Requirements 551
Protein Requirements 552
Lipid Requirements 552
Vitamins and Mineral Requirements 553
Summary Points 554
References 554
Chapter 48: The Association Between Diet and Acne: The Specific Protective Value Derived from the Mediterranean Dietary Pa... 558
Introduction 558
The Main Findings in the Research Field on the Association Between Acne and Westernized Diet 559
High-Glycemic Load Consumption 560
Dairy Food Consumption 561
Obesity and Body Mass Index Correlation 562
Other Foods Consumption: Fats, n-3 Fatty Acids, Vegetables, and Fruits 562
Comprehensive Dietary Pattern 562
The State of Art 563
The Specific Protective Role of Mediterranean Diet on Acne Disease 563
Summary Points 566
References 566
Adverse Aspects 570
Chapter 49: Heavy Metals in Fish from the Mediterranean Sea: Potential Impact on Diet 572
Introduction 572
Arsenic 579
Cadmium 579
Mercury 580
Lead 582
Health Risk Assessment of Fish Dietary Intake 583
Summary Points 585
References 585
Chapter 50: Risks Related to the Presence of Fungal Species and Mycotoxins in Grapes, Wines and Other Derived Products in... 588
Introduction 588
Mycotoxigenic Fungal Species in Grapes in the Mediterranean Area 589
Mycotoxins in Grapes and Grape-Derived Products in the Mediterranean Area 592
Control Measures to Reduce GBA Occurrence and OTA Contamination in Grapes, Wines, and Grape-Derived Products 596
Conclusions 598
Summary Points 598
References 598
Methods for Interventions With or Adherence to the Mediterranean Diet: 602
Chapter 51: Dietary Patterns in a Circumpolar Context A Cultural Approach to the Interpretation of Three Studies on Medite... 604
Introduction 604
Culturally Defined Dietary Patterns 604
A Climate and Food Culture Far from Greece 605
Nutritional Transitions in History and Modern Times 606
The Västerbotten Population of Today 607
The Healthy Indigenous Subpopulation 608
Dietary Score Methodology 608
Results from Three Dietary Score Models 610
Is the Circumpolar Area Moving South? 610
Summary Points 611
Acknowledgments 612
References 612
Chapter 52: Information, Culture and Socioeconomics as Determinants of Adherence to Mediterranean Diet 614
Diet is Not Equal for All 614
The Poorer You are the Worse You Behave (and Eat) 614
The Global Economic Crisis: A Global Dietary Threat 615
A Role for Knowledge 617
The Media and the Mediterranean Diet 618
Summary Points 620
References 620
Section 4: Novel Nutraceuticals and Edible Plants Used in the Mediterranean Region 624
Chapter 53: Genetic Diversity of Plants Used for Food in the Mediterranean 626
Introduction 626
Centers of Origin 626
Genetic Diversity in Mediterranean Crops and Wild Relatives 631
The Domestication Process 631
Crops Originated by Allopolyploidy: Wheat and Oilseed Rape 632
Wheat 632
Oilseed Rape 632
Gene Flow from Wild to Cultivated Plants 632
Trends in Diversity Across Cultivated Plants and the Importance of Relatives 633
Summary Points 633
References 633
Chapter 54: Apoptotic Activities of Mediterranean Plant Species 636
Introduction 636
Apoptosis and Its Implications on Inflammation and Cancer 636
Antioxidant Properties and Apoptosis 637
Apoptosis, Inflammation, and Cancer 638
Anti-inflammatory and Chemopreventive Properties of Mediterranean Plants and Their Role in Apoptosis 638
Saffron 639
Garlic 640
Onion 641
Capsicum Species 642
Mistletoe 642
Rue 643
Myrtle 643
Lavender 643
Conclusions 644
Summary Points 644
References 644
Chapter 55: Mediterranean Hawthorn Fruit (Crataegus) Species and Potential Usage 646
Introduction 646
Mediterranean Hawthorn Fruit (Crataegus) Species 646
Traditional Use 647
Antioxidant Properties of Hawthorn 647
Pharmacological Characteristics of Hawthorn 649
Summary Points 651
References 652
Chapter 56: Mediterranean Figs (Ficus carica L.) Functional Food Properties 654
Introduction 654
Functional Food Characteristics of Figs 655
Nutritional Properties 655
Phytochemical Properties of Figs 656
Functional Food Properties of Figs 660
Summary Points 661
References 661
Chapter 57: Potential of Cupressus sempervirens (Mediterranean Cypress) in Health 664
Introduction 664
Phytochemistry of Cupressus sempervirens 665
Use of Cupressus sempervirens in Folk Medicine 665
Biological Activities of Cupressus sempervirens 665
Antimicrobial and Antiviral Activity 665
Antiprotozoal Activity 667
Insecticidal Activity 667
Antihyperlipidemic Effect 668
Anticancer and Cytotoxic Effect 668
Antioxidant Effect 668
Antiplatelet and Anticoagulant Activity 668
Hepatoprotective Activity 668
Wound Healing and Anti-inflammatory Activity 669
Neurobiological Activity 669
Conclusion 670
Summary Points 670
References 670
Chapter 58: Essential Oils from Mediterranean Aromatic Plants 674
Introduction 674
Aromatic Plants in the Mediterranean Diet 674
Antimicrobial Activity 675
Cytotoxic Activity 681
Antioxidant Activity 682
Other Activities 683
Use of Essential Oils in Agriculture 684
Summary Points 684
References 685
Index 688
Contributors
Numbers in parentheses indicate the pages on which the authors' contributions begin.
Antonio Agudo, MD, MSc, PhD 47 Catalan Institute of Oncology (ICO), Barcelona, Spain
Marisa Alarcón 601 Institut Botànic de Barcelona (IBB-CSIC-ICUB), Barcelona, Spain
Juan José Aldasoro 601 Institut Botànic de Barcelona (IBB-CSIC-ICUB), Barcelona, Spain
Smaragdi Antonopoulou, PhD 379 Harokopio University, Athens, Greece
Yardena Arnoni, MSc 3 Hebrew University-Hadassah Medical School, Jerusalem, Israel
Sara Arranz, PhD 153
Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomédiques August Pi i Sinyer (IDIBAPS), University of Barcelona, Barcelona, Spain
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Girona, Spain
Hebatallah Husseini Atteia 441 Faculty of Pharmacy, Zagazig University, Zagazig, Sharkia Gov., Egypt
Elena Azzini 249 National Institute for Food and Nutrition Research, Rome, Italy
Lina Badimon 367
Hospital de la Santa Creu i Sant Pau, Barcelona, Spain
IIB-Santpau, Barcelona, Spain
CIBEROBN Instituto de Salud Carlos III, Madrid, Spain
Cátedra de Investigación Cardiovascular, (UAB-HSCSP-Fundación Jesús Serra), Barcelona, Spain
Sara Bastida, PhD 217, 491 Universidad Complutense de Madrid, Madrid, Spain
Giovanni Beccari, PhD 563 Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
Elliot M. Berry, MD, FRCP 3 Hebrew University-Hadassah Medical School, Jerusalem, Israel
Francesca Biandolino 165 CNR—Institute of Coastal Marine Environment (IAMC), Taranto, Italy
Marialaura Bonaccio 589 IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli, Italy
Santiago Bonachela, PhD 23 University of Almería ceiA3, Almería, Spain
Americo Bonanni 589 IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli, Italy
Gerardo Bosco, MD, PhD 271 University of Padova, Padova, Italy
Genevieve Buckland, MSc, PhD 47, 417 Catalan Institute of Oncology (ICO), Barcelona, Spain
Nadia Calabriso, PhD 135, 291
C.N.R. Institute of Clinical Physiology, Lecce, Italy
C.N.R. Institute of Clinical Physiology, Pisa, Italy
Oguzhan Caliskan 621, 629 Department of Horticulture, Mustafa Kemal University, Antakya-Hatay, Turkey
Maria Annunziata Carluccio, PhD 135, 291
C.N.R. Institute of Clinical Physiology, Lecce, Italy
C.N.R. Institute of Clinical Physiology, Pisa, Italy
J. Jesús Casas, PhD 23 University of Almería ceiA3, Almería, Spain
Rosa Casas, Predoctoral Student 153
Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomédiques August Pi i Sinyer (IDIBAPS), University of Barcelona, Barcelona, Spain
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Girona, Spain
Itandehui Castro-Quezada, MSc 13
University of Las Palmas de Gran Canaria, Las Palmas de Gran Canaria, Spain
CIBER Fisiopatologia Obesidad y Nutrición, Instituto de Salud Carlos III, Lourdes, Spain
Gemma Chiva-Blanch, PhD 153
Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomédiques August Pi i Sinyer (IDIBAPS), University of Barcelona, Barcelona, Spain
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Girona, Spain
Gea Oliveri Conti, MSc, PhD 547 Department of Hygiene and Public Health “G.F. Ingrassia,” Laboratory of Environmental Hygiene and Food (LIAA), University of Catania, Catania, Italy
Chiara Copat, MSc, PhD 547 Department of Hygiene and Public Health “G.F. Ingrassia,” Laboratory of Environmental Hygiene and Food (LIAA), University of Catania, Catania, Italy
Patrick Couture, MD, PhD 325 Institute of Nutrition and Functional Foods, Laval University, Québec QC, Canada
Lorenzo Covarelli, PhD 563 Department of Agricultural, Food and Environmental Sciences, University of Perugia, Perugia, Italy
Raffaele De Caterina, MD, PhD 291 “G. d’Annunzio” University, Chieti, Italy
Vincenzo De Feo 649 Università degli Studi di Salerno, Fisciano (Salerno), Italy
Giovanni de Gaetano, MD, PhD 589 IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli, Italy
Michel de Lorgeril, MD 337 Faculté de Médecine, Grenoble, France
Laura De Martino 649 Università degli Studi di Salerno, Fisciano (Salerno), Italy
Christiana A. Demetriou, PhD 407
Department of Electron Microscopy/Molecular Pathology, The Cyprus Institute of Neurology and Genetics, Nicosia, Cyprus
Department of Epidemiology and Biostatistics, School of Public Health, London, UK
Paraskevi Detopoulou, PhD 379 General Hospital Korgialenio-Benakio, Athens, Greece
Emmanuel J. Diamantopoulos, MD, PhD 313 Evangelismos State General Hospital, Athens, Greece
Zora Djuric 451 University of Michigan, Ann Arbor, MI 48118, USA
Maria Benedetta Donati, MD, PhD 589 IRCCS Istituto Neurologico Mediterraneo NEUROMED, Pozzilli, Italy
Jorge Doreste-Alonso 61 University of Las Palmas de Gran Canaria, Madrid, Spain
Karima El Rhazi, MD, PhD 123 Department of Epidemiology and Public Health, Faculty of Medicine of Fes, University Sidi Mohamed Ben Abdillah, Fes, Morocco
Sahar Elsayed El-Swefy 441 Faculty of Pharmacy, Zagazig University, Zagazig, Sharkia Gov., Egypt
Manuel Espárrago Rodilla, PhD 491 Hospital de Mérida, Mérida, Badajoz, Spain
Ramon Estruch, MD, PhD 153
Department of Internal Medicine, Hospital Clínic, Institut d'Investigacions Biomédiques August Pi i Sinyer (IDIBAPS), University of Barcelona, Barcelona, Spain
CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBERobn), Girona, Spain
Roberto Fallico, MD 547 Department of Hygiene and Public Health “G.F. Ingrassia,” Laboratory of Environmental Hygiene and Food (LIAA), University of Catania, Catania, Italy
Paul Farajian, PhD 69 Agricultural University of Athens, Athens, Greece
Encarnación Fenoy, MD 23 University of Almería ceiA3, Almería, Spain
J.M. Fernandez, PhD 513 Lipids and Atherosclerosis Unit, IMIBIC/Reina Sofia University Hospital/University of Córdoba and CIBER Fisiopatología Obesidad y...
| Erscheint lt. Verlag | 19.11.2014 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Studium ► Querschnittsbereiche ► Prävention / Gesundheitsförderung | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-12-407942-3 / 0124079423 |
| ISBN-13 | 978-0-12-407942-7 / 9780124079427 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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