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 Healthy Alternatives of the Mediterranean Diet in Latvia

2013 ◽  
Vol 67 (4-5) ◽  
pp. 315-319
Author(s):  
Andrejs Ērglis ◽  
Iveta Mintāle ◽  
Anete Dinne
Keyword(s):  
Olive Oil ◽  
Mediterranean Diet ◽  
Milk Fat ◽  
Dairy Products ◽  
Cardiovascular Health ◽  
Unsaturated Fatty Acids ◽  
Healthy Lifestyle ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
The Mediterranean

Abstract The milestone of illness prophylaxis is a healthy lifestyle, which is composed of regular physical activity and a healthy diet. Following the Mediterranean diet for two years has been shown to have significant decrease in cardiovascular death by 9%, cancer by 6%, Parkinson's and Alzheimer's by 13%. This diet helps to control the perfect weight, improves lipid profile and diminishes the risk of diabetes. The Mediterranean diet consists of extra virgin olive oil, vegetables and fruit, wholegrain products, legumes, nuts and seeds, dairy products (with no other sources of fat other than milk fat), fish (at least twice a week), poultry, veal, pork in limited amount, and eggs - 0-4 per week. It is possible to adapt this kind of alimentation in the Nordic countries, but it is important to find products grown there with similar nutritional characteristics. Nowadays, fresh fruits and vegetables can be bought all year round, but it is essential to use seasonal products. In Latvia, at this point, attention should be brought to more efficient storage and conservation. We have a vast variety of legumes and cereals. The selection of dairy products should be bigger and of higher quality, because you rarely see local cheeses made in an artisanal manner at the marketplaces. There is good availability of saltwater fish in the cities, but in the countryside the only fish one can buy is salted and smoked, having exaggeratedly high amounts of salt. Consumption of meat and its products should be lowered to a maximum of three times per week. A special attention should be brought to game (such as deer), because it contains low levels of cholesterol and higher amounts of unsaturated fatty acids due to the alimentation of wild herbs. Unfortunately, there is a lack of good quality oil in Latvia, because no other product can be compared to the nutritious components of extra virgin olive oil and its effects on cardiovascular health. Consumption of high amounts of olive oil decreases the incidence of stroke by 41%. Education should be conducted widely to promote tradition and gastronomic heritage as a cultural aspect. Healthy lifestyle has to be visible to everyone at any time as a constant reminder of its importance.

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 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 Effects of Olive Oil on Blood Pressure: Epidemiological, Clinical, and Mechanistic Evidence

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1548 ◽  
Author(s):  
Marika Massaro ◽  
Egeria Scoditti ◽  
Maria Annunziata Carluccio ◽  
Nadia Calabriso ◽  
Giuseppe Santarpino ◽  
...  
Keyword(s):  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Lifestyle Changes ◽  
Antihypertensive Medications ◽  
Hypertensive Patients ◽  
High Oleic ◽  
The Mediterranean ◽  
The Impact

The increasing access to antihypertensive medications has improved longevity and quality of life in hypertensive patients. Nevertheless, hypertension still remains a major risk factor for stroke and myocardial infarction, suggesting the need to implement management of pre- and hypertensive patients. In addition to antihypertensive medications, lifestyle changes, including healthier dietary patterns, such as the Dietary Approaches to Stop Hypertension (DASH) and the Mediterranean diet, have been shown to favorably affect blood pressure and are now recommended as integrative tools in hypertension management. An analysis of the effects of nutritional components of the Mediterranean diet(s) on blood pressure has therefore become mandatory. After a literature review of the impact of Mediterranean diet(s) on cardiovascular risk factors, we here analyze the effects of olive oil and its major components on blood pressure in healthy and cardiovascular disease individuals and examine underlying mechanisms of action. Both experimental and human studies agree in showing anti-hypertensive effects of olive oil. We conclude that due to its high oleic acid and antioxidant polyphenol content, the consumption of olive oil may be advised as the optimal fat choice in the management protocols for hypertension in both healthy and cardiovascular disease patients.

scholarly journals Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts

2018 ◽  
Vol 378 (25) ◽  
pp. e34 ◽  
Author(s):  
Ramón Estruch ◽  
Emilio Ros ◽  
Jordi Salas-Salvadó ◽  
Maria-Isabel Covas ◽  
Dolores Corella ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Primary Prevention ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Prevention Of Cardiovascular Disease

scholarly journals The phenolic compounds of olive oil: structure, biological activity and beneficial effects on human health

2005 ◽  
Vol 18 (1) ◽  
pp. 98-112 ◽  
Author(s):  
Elisa Tripoli ◽  
Marco Giammanco ◽  
Garden Tabacchi ◽  
Danila Di Majo ◽  
Santo Giammanco ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Saturated Fatty Acids ◽  
Virgin Olive Oil ◽  
Mediterranean Area ◽  
Beneficial Effects ◽  
The Mediterranean

AbstractThe Mediterranean diet is rich in vegetables, cereals, fruit, fish, milk, wine and olive oil and has salutary biological functions. Epidemiological studies have shown a lower incidence of atherosclerosis, cardiovascular diseases and certain kinds of cancer in the Mediterranean area. Olive oil is the main source of fat, and the Mediterranean diet's healthy effects can in particular be attributed not only to the high relationship between unsaturated and saturated fatty acids in olive oil but also to the antioxidant property of its phenolic compounds. The main phenolic compounds, hydroxytyrosol and oleuropein, which give extra-virgin olive oil its bitter, pungent taste, have powerful antioxidant activity bothin vivoandin vitro. The present review focuses on recent works analysing the relationship between the structure of olive oil polyphenolic compounds and their antioxidant activity. These compounds' possible beneficial effects are due to their antioxidant activity, which is related to the development of atherosclerosis and cancer, and to anti-inflammatory and antimicrobial activity.

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

scholarly journals Dietary Strategies to Improve Cardiovascular Health: Focus on Increasing High-Density Lipoprotein Functionality

2021 ◽  
Vol 8 ◽  
Author(s):  
Julia T. Stadler ◽  
Gunther Marsche
Keyword(s):  
Cardiovascular Disease ◽  
Phenolic Compounds ◽  
Olive Oil ◽  
Mediterranean Diet ◽  
Cardiovascular Health ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Hdl Function ◽  
Hdl Functionality ◽  
Dietary Components

Cardiovascular disease is one of the leading causes of morbidity and mortality worldwide, with increasing incidence. A cornerstone of cardiovascular disease prevention is lifestyle modification through dietary changes to influence various risk factors such as obesity, hypertension and diabetes. The effects of diet on cardiovascular health are complex. Some dietary components and metabolites directly affect the composition and structure of high-density lipoproteins (HDL) and increase anti-inflammatory and vasoprotective properties. HDLs are composed of distinct subpopulations of particles of varying size and composition that have several dynamic and context-dependent functions. The identification of potential dietary components that improve HDL functionality is currently an important research goal. One of the best-studied diets for cardiovascular health is the Mediterranean diet, consisting of fish, olive oil, fruits, vegetables, whole grains, legumes/nuts, and moderate consumption of alcohol, most commonly red wine. The Mediterranean diet, especially when supplemented with extra virgin olive oil rich in phenolic compounds, has been shown to markedly improve metrics of HDL functionality and reduce the burden, or even prevent the development of cardiovascular disease. Particularly, the phenolic compounds of extra virgin olive oil seem to exert the significant positive effects on HDL function. Moreover, supplementation of anthocyanins as well as antioxidants such as lycopene or the omega−3 fatty acid eicosapentaenoic acid improve parameters of HDL function. In this review, we aim to highlight recent discoveries on beneficial dietary patterns as well as nutritional components and their effects on cardiovascular health, focusing on HDL function.

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