Benefits of the Mediterranean Diet—Wine Association: Role of Components
Silva, Paula (editor)
Latruffe, Norbert (editor)
The Mediterranean diet is a model of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. The cultural and the nutritional aspects of the multisecular Mediterranean civilization include diet as a central element of health and wellbeing, including wine, if it is consumed in moderation. In recent decades, it has been promoted worldwide (UNESCO 2010) as one of the healthiest dietary patterns. The objective of this book is to bring the role of wine as part of the Mediterranean diet to light, especially through policy makers, the medical world, and vectors of images.
Keywordsapigenin; docosahexaenoic acid; eicosapentaenoic acid; 7-ketocholesterol; α-linolenic acid; Mediterranean diet; N2a cells; oleic acid; oxidative stress; quercetin; resveratrol.; wine; ethanol; acetaldehyde; oral cavity cancer; carcinogenesis; resveratrol; polydatin; peonidin 3-O-glucoside; malvidin 3-O-glucoside; quercetin 3-O-glucoside; (+)-catechin; (+)-taxifolin; apoptosis; neuronal death; cerebellum; polyphenols; flavonoids; diet; clinical trials; metabolites; resveratrol butyrate ester; butyric acid; Steglich esterification; prevent fat accumulation; wine intake; cardiovascular disease; cancer; dementia; red wine extract; AMD; retinal cells; ARPE-19; degenerative diseases; ocular diseases; olive oil; alcohol; phytochemicals; tyrosol; inflammatory bowel disease; Crohn’s disease; ulcerative colitis; inflammation; neurodegeneration; neuroprotection; therapeutic targets; pharmacology; novel delivery system; postovulatory aging; oocyte quality; reactive oxygen species; n/a
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Publication date and placeBasel, 2022