Publicação
Mediterranean diet: a precious tool for fighting inflammatory diseases
| Resumo: | Epidemiological studies indicate that populations who consume foods rich in specific polyphenols have lower incidence of inflammatory diseases. In turn, Mediterranean diet, claimed for its several health benefits, provides a wide range of foods which are particularly enriched sources of polyphenols, some of which known for their anti-inflammatory properties. In this context, various herbs, vegetables and fruits, as well as fruit derivative products, such as wine and virgin olive oil, are believed to have an important role preventing and/or ameliorating inflammatory conditions through diet. Additionally, they are strong candidates for anti-inflammatory drugs. In general, the anti-inflammatory properties of polyphenols involve the modulation of pro-inflammatory gene expression including cyclooxygenase, lipoxygenase, nitric oxide synthases and several pivotal cytokines such as TNF-α, interleukin-1 (IL-1) and interleukin-6 (IL-6), mainly by acting through nuclear factor-κB (NF-κB) and mitogen-activated protein kinase (MAPK) signaling. Since inflammation is a phenomenon present in many chronic diseases including cancer, diabetes, obesity, and cardiovascular disease, the modulation of the aforementioned markers by polyphenols may positively contribute for the prevention and/or amelioration of these diseases. The present chapter focus various edible Mediterranean typical foods known for their anti-inflammatory properties, as well as the main pheno-lic constituents associated to the protection process and their underlying mechanisms of action. |
|---|---|
| Autores principais: | Catarino, Marcelo D. |
| Outros Autores: | Alves-Silva, Jorge M.; Pereira, Olívia R.; Cardoso, Susana M. |
| Assunto: | Mediterranean diet Anti-inflammatory Polyphenols Virgin olive oil Wine Spices |
| Ano: | 2014 |
| País: | Portugal |
| Tipo de documento: | capítulo de livro |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
Registos relacionados
article The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention
por: Correia, Marta
Publicado em: (2023)
por: Correia, Marta
Publicado em: (2023)
article International consensus statement on olive oil and the mediterranean diet : implications for health in Europe
por: Assman, G.
Publicado em: (1997)
por: Assman, G.
Publicado em: (1997)
article Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
por: Matos, Luís C.
Publicado em: (2007)
por: Matos, Luís C.
Publicado em: (2007)
article Mediterranean Diet gastronomic experiences using olive oil and goat cheese
por: Ratao, Isabel
Publicado em: (2024)
por: Ratao, Isabel
Publicado em: (2024)
groups Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory category
por: Ferreiro, Nuno Manuel
Publicado em: (2024)
por: Ferreiro, Nuno Manuel
Publicado em: (2024)
article Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers
por: Borges, Thays H.
Publicado em: (2017)
por: Borges, Thays H.
Publicado em: (2017)
book Virgin olive oil as a source of anti-inflammatory agents
por: Cardoso, Susana M.
Publicado em: (2014)
por: Cardoso, Susana M.
Publicado em: (2014)
groups Predicting the shelf-life of extra virgin olive oil during storage at 22 and 50ºC, using a kinetic modelling approach
por: Ferreiro, Nuno Manuel
Publicado em: (2023)
por: Ferreiro, Nuno Manuel
Publicado em: (2023)
image Impact of simulated winter and summer transport conditions on olive oil phy sicochemical-sensory quality
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
por: Ferreiro, Nuno Manuel
Publicado em: (2025)
groups Avaliação da qualidade do azeite durante o processo de fritura
por: Carapinha, P.
Publicado em: (2012)
por: Carapinha, P.
Publicado em: (2012)
school Utilização do azeite na fritura de alimentos
por: Carapinha, Pedro Gomes
Publicado em: (2012)
por: Carapinha, Pedro Gomes
Publicado em: (2012)
article Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain
por: Borges, Thays H.
Publicado em: (2017)
por: Borges, Thays H.
Publicado em: (2017)
mic Seafood: a key feature of the mediterranean diet
por: Aníbal, J.
Publicado em: (2017)
por: Aníbal, J.
Publicado em: (2017)
groups Otimização da extração de azeite de azeitona Cobrançosa por adição de adjuvantes tecnológicos
por: Peres, F.
Publicado em: (2012)
por: Peres, F.
Publicado em: (2012)
article Chemometric characterization of three varietal olive oils (Cvs. cobrancosa, madural and verdeal Transmontana) extracted from olives with different maturation indices
por: Matos, Luís C.
Publicado em: (2007)
por: Matos, Luís C.
Publicado em: (2007)
groups Development of a tool to assess the compliance of canteen menus with the Mediterranean diet
por: Neto, B.
Publicado em: (2024)
por: Neto, B.
Publicado em: (2024)
article Phenolic compounds of Galega Vulgar and Cobrançosa olive oils along early ripening stages
por: Peres, Fátima
Publicado em: (2016)
por: Peres, Fátima
Publicado em: (2016)
article Flavoured and fortified olive oils - Pros and cons
por: Lamas, Sandra
Publicado em: (2022)
por: Lamas, Sandra
Publicado em: (2022)
article Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts
por: Limón, Piedad
Publicado em: (2015)
por: Limón, Piedad
Publicado em: (2015)
school Impact of rancidity on the olive oil quality, antioxidant activity, and sensory profile
por: Landoulsi, Fedi
Publicado em: (2025)
por: Landoulsi, Fedi
Publicado em: (2025)
article Mediterranean diet and male fertility
por: Tomada, Inês
Publicado em: (2023)
por: Tomada, Inês
Publicado em: (2023)
article Characterizing the phenolic composition and exploring the antioxidant, anti-cancer, and anti-inflammatory potential of medicinal plant infusions
por: Botelho, C. M.
Publicado em: (2025)
por: Botelho, C. M.
Publicado em: (2025)
article New domestic processing methods: effect on potato nutritional composition
por: Santos, C.S.P.
Publicado em: (2013)
por: Santos, C.S.P.
Publicado em: (2013)
groups Determination of global heat transfer coefficient in olive paste malaxation and its impact on olive oil quality outcome
por: Martins, Davide Coelho
Publicado em: (2025)
por: Martins, Davide Coelho
Publicado em: (2025)
article The Mediterranean diet, and not dietary inflammatory index, is associated with rheumatoid arthritis disease activity, the impact of disease and functional disability
por: Charneca, Sofia
Publicado em: (2023)
por: Charneca, Sofia
Publicado em: (2023)
article The Mediterranean diet, and not dietary inflammatory index, is associated with rheumatoid arthritis disease activity, the impact of disease and functional disability
por: Charneca, Sofia
Publicado em: (2023)
por: Charneca, Sofia
Publicado em: (2023)
article Antioxidant and anti-inflammatory extracts from sea cucumbers and tunicates induce a pro-osteogenic effect in Zebrafish Larvae
por: Carletti, Alessio
Publicado em: (2022)
por: Carletti, Alessio
Publicado em: (2022)
school Quality grade evolution and health claim fulfillment of olive oils under simulated domestic consumption: kinetic modelling and shelf life predictions
por: Alimi, Siwar
Publicado em: (2025)
por: Alimi, Siwar
Publicado em: (2025)
article Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: physicochemical properties, oxidative stability and fatty acid profile
por: Borges, Thays H.
Publicado em: (2017)
por: Borges, Thays H.
Publicado em: (2017)
article Rosemary (Rosmarinus officinalis L., syn Salvia rosmarinus Spenn.) and its topical applications: A review
por: Macedo, Lucas Malvezzi de
Publicado em: (2020)
por: Macedo, Lucas Malvezzi de
Publicado em: (2020)
article Development of a tool to assess the compliance of cafeteria menus with the Mediterranean Diet
por: Silva, S. S.
Publicado em: (2024)
por: Silva, S. S.
Publicado em: (2024)
article Mediterranean diet adherence and nutritional literacy: an observational cross- sectional study of the reality of university students in a COVID-19 pandemic context
por: Abreu, Filipa
Publicado em: (2023)
por: Abreu, Filipa
Publicado em: (2023)
article Mediterranean Diet favors Vitamin K intake: A descriptive study in a Mediterranean population
por: Pinto, Ezequiel
Publicado em: (2024)
por: Pinto, Ezequiel
Publicado em: (2024)
book Innovation in Mediterranean Traditional Foods: Novel Products and Processes: book of abstracts
por: Fernandes, Luana (Ed.)
Publicado em: (2022)
por: Fernandes, Luana (Ed.)
Publicado em: (2022)
article Semi-industrial ultrasound-assisted virgin olive oil extraction: impact on quality
por: Almeida, Beatriz
Publicado em: (2017)
por: Almeida, Beatriz
Publicado em: (2017)
groups Avaliação da maturação em azeitona Cobrançosa e Galega vulgar com recurso a diferentes metodologias baseadas na cor dos frutos
por: Peres, F.
Publicado em: (2012)
por: Peres, F.
Publicado em: (2012)
article Low adherence to mediterranean diet in Portugal: pregnant women nutrition in Portugal and its repercussions
por: Pereira-da-Silva, Luís
Publicado em: (2016)
por: Pereira-da-Silva, Luís
Publicado em: (2016)
article Adherence to Mediterranean diet in HIV infected patients: relation with nutritional status and cardiovascular risk
por: Policarpo, Sara
Publicado em: (2017)
por: Policarpo, Sara
Publicado em: (2017)
article Mediterranean diet, a sustainable cultural asset
por: Barros, Vitor C.
Publicado em: (2022)
por: Barros, Vitor C.
Publicado em: (2022)
article Impact of the malaxation temperature on the phenolic profile of cv. Cobrançosa olive oils and assessment of the related health claim
por: Marx, Ítala
Publicado em: (2021)
por: Marx, Ítala
Publicado em: (2021)
Registos relacionados
-
article The metabolic and analytical changes of healthy volunteers upon intake of Portuguese extra virgin olive oil: a comparison study between pre- and post-intervention
por: Correia, Marta
Publicado em: (2023) -
article International consensus statement on olive oil and the mediterranean diet : implications for health in Europe
por: Assman, G.
Publicado em: (1997) -
article Evaluation of a numerical method to predict the polyphenol content in monovarietal olive oils
por: Matos, Luís C.
Publicado em: (2007) -
article Mediterranean Diet gastronomic experiences using olive oil and goat cheese
por: Ratao, Isabel
Publicado em: (2024) -
groups Application of a lab-made electronic nose as a tool to assess extra virgin olive oil sensory category
por: Ferreiro, Nuno Manuel
Publicado em: (2024)