The Mediterranean diet originated in the Mediterranean basin and initially consisted of staples, such as olives, grapes, and wheat, which have a long history in the region. Over time, diet evolved due to various historical influences, including the introduction of wild and uncultivated products, game meat, pork, and vegetables during the barbarian invasions of the Roman Empire between 400 and 800 AD. The Arab influence in the ninth century brought a significant shift towards carbohydrate-rich foods, particularly dried pasta, as well as a variety of spices and seasonings. The discovery of the Americas introduced new ingredients, such as turkey, potatoes, corn, tomatoes, strawberries, pineapples, coconuts, and peanuts, along with chocolate, coffee, and sugar, which enriched the Mediterranean diet and made it as varied and rich as it is today. These historical developments have contributed to the rich diversity of the Mediterranean diet, making it a dynamic and continually evolving cuisine that reflects the fusion of cultures, ingredients, and culinary techniques across centuries and continents.
Underrated aspects of a true Mediterranean diet: understanding traditional features for worldwide application of a “Planeterranean” diet
This study explored the multifaceted nature of the Mediterranean diet, beyond its commonly recognized health benefits. It argues that traditional assessment methods focusing on specific food items and dietary scores fail to capture the diet’s cultural, environmental, and lifestyle dimensions. The paper emphasizes the holistic essence of diet, deeply embedded in the history and traditions of the Mediterranean people, which includes a diverse array of foods, social dining practices, and sustainable local agricultural methods. This paper suggests that future research should integrate these underrated aspects, considering the diet’s broader cultural and lifestyle context, to truly understand its impact on health and well-being. This comprehensive approach would allow for the application of a ” planeterranean ” diet globally, promoting not only nutritional health but also environmental and social well-being.
Importance of phenolic compounds in virgin olive oil in cancer treatment
Cancer remains a major health challenge worldwide, with natural compounds offering promising avenues for treatment and prevention. Specifically, olive oil-derived compounds such as oleuropein (OLE) and hydroxytyrosol (HT) are being investigated for their health benefits. These natural products, with a focus on compounds from the Mediterranean Diet, show potential as complementary therapies alongside conventional cancer treatments due to their accessibility and reduced toxicity.
Olive Oil and Brain Health: Neuroprotection and Cognitive Function
The special issue titled “Olive Oil and Brain Health: Neuroprotection and Cognitive Function” is focused on exploring the relationship between olive oil consumption and brain health. The issue will feature a variety of research, reviews, and short communications that delve into how olive oil, a key component of the Mediterranean diet known for its monounsaturated fats and bioactive compounds, might play a role in preventing neurodegenerative diseases like Alzheimer’s and enhancing cognitive functions
Association of plant-based dietary patterns with the risk of type 2 diabetes mellitus using cross-sectional results from RaNCD cohort
This study examines the relationship between plant-based diets and the risk of Type 2 Diabetes Mellitus (T2DM). Using data from the Ravansar Non-Communicable Disease cohort, it included 7,100 Kurdish participants, after excluding those with certain health conditions and dietary extremes. The research assessed the association between a Plant-Based Diet Index (PDI) and T2DM incidence, using a food frequency questionnaire to evaluate participants’ diets.
The Impact of the Mediterranean Diet and Lifestyle Intervention among Metabolic Syndrome Patients: Findings of a Randomized Controlled Trial
This post is about a paper that examined the effects of a Mediterranean diet with calorie reduction and physical activity on the lipoprotein profiles of patients with metabolic syndrome. It was a randomized trial involving 202 participants, comparing diet and activity intervention with a control group on a standard Mediterranean diet. This study found significant improvements in weight, BMI, waist circumference, and lipid profiles in the intervention group. These changes suggest potential cardiovascular benefits, and highlight the importance of diet and exercise in managing metabolic syndrome.
Impact on wine sales of removing the largest serving size by the glass
Alcohol consumption is a major contributor to global morbidity and mortality, necessitating public health interventions. This study, approved by the University of Cambridge, explored the impact of reducing wine serving sizes in licensed premises in England. Employing an A-B-A treatment reversal design, the study involved 21 establishments over twelve weeks, alternating between standard and reduced wine serving sizes. The intervention involved removing the largest serving size of wine glasses, and its effects were measured in terms of wine and beverage sales and total revenue. The findings indicated a 7.6% reduction in wine sales volume without affecting the sales of other beverages or overall revenue, suggesting that smaller serving sizes may effectively reduce alcohol consumption. This approach did not lead to an increase in consumption of other alcoholic beverages or changes in revenue, indicating its potential as a public health strategy. The study’s limitations include its focus on wine sales and its limited generalizability due to the specific context and premises involved. Nonetheless, these findings suggest that reducing serving sizes in alcohol sales could be a promising intervention for public health, meriting further research and consideration in policy-making.
Winemaking: “With One Stone, Two Birds”? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products
The paper titled “Winemaking: ‘With One Stone Two Birds’? A Holistic Review of the Bio-Functional Compounds, Applications and Health Benefits of Wine and Wineries’ By-Products” provides a comprehensive review of the health benefits and applications of bio-functional compounds found in wine and by-products of wineries. It explores the nutritional value, bio-functional components, and health-promoting properties of these compounds, particularly their antioxidant, anti-inflammatory, and antithrombotic effects. The paper also discusses the beneficial effects of moderate wine consumption as part of a balanced diet and examines the potential of wineries’ by-products in developing functional foods, supplements, and nutraceuticals. Limitations and future perspectives of these bioactive compounds are also addressed.
Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects
The paper titled ‘Vascular and Platelet Effects of Tomato Soffritto Intake in Overweight and Obese Subjects’ focuses on the health benefits of tomatoes, specifically in the form of soffritto, a common ingredient in the Mediterranean diet. The study aims to evaluate the effects of soffritto on platelet activity, vascular endothelial function, weight, lipid profile, and blood parameters in overweight and obese individuals. Overall, the study provides insights into the specific health benefits of tomato soffritto intake in overweight and obese subjects, particularly in reducing platelet aggregation, a key factor in cardiovascular disease prevention.
Science & Wine: Reflecting on 2023 and Prospects for 2024
🍇🥂 As we bid adieu to a fruitful 2023, let’s take a moment to reflect and anticipate! Dive into our latest blog post for a comprehensive review of this year’s journey with Science & Wine. We’re also unveiling exciting plans for 2024 – from thematic workshops to community engagement. 🌟 Read, share, and join us in toasting to knowledge and discovery!