4
1 Polyphenols and the Mediterranean Diet …
effect of polyphenols. These authors found that luteolin, fisetin and apigenin are the
strongest inhibitors of allergic reactions.
Their antimicrobial properties can be also intriguing because of the natural origin of involved foods (Parisi 2018). Moreover, antiglycation properties are ascribed
to dietary polyphenols (Del Turco and Basta 2016). Consequently, the interest in
polyphenols has also included contrasting actions against Maillard reactions, with
potential applications in many products (Parisi 2016; Parisi and Luo 2018a, b, c;
Singla et al. 2018a, b, c, d, e).
The reduction of unacceptable or worrying polymers and related compounds such
as 2- and 3-monochloropropane-1,2-diol esters and glycidyl esters (Kuhlmann et al.
2018) has been proposed when speaking of polyphenols (Oey et al. 2019).
The interest in polyphenols has stimulated the creation of new analytical methods
(Johnson et al. 2018; Parisi 2019–2020).
Transposing the list given by the Global Polyphenols Market (Grand View
Research 2019) with that of Mediterranean pyramid (https://dietamediterranea.com),
we remark that all food products implicated in the conception of functional foods
and beverages are endemic to the Mediterranean area and are included in the new
Mediterranean pyramid as a food or drink that should be consumed daily.
In short, vegetables and fruits belong to the first stage of the pyramid meaning
that they must be intaken every main meal at the rate of more than two servings
(e.g. vegetables and fruits). Olive oil occupies the centre of the pyramid, along with
foods which should be consumed everyday with an average rate of about one to two
servings. Potatoes are also included in the Mediterranean pyramid (three or fewer
servings per week). Green tea belongs to the category infusions, which, along with
water, must be taken frequently, each day according to hydration needs. Teas and
herbal infusions are important sources of polyphenols, and thus, their role in the diet
goes beyond hydration, when consumed with moderation.
The Mediterranean Diet (Med Diet) is defined in the broad sense by the United
Nations Educational, Scientific and Cultural Organization (UNESCO) as involving
‘a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly
the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin’
(UNESCO 2019).
Bach-Faig and colleagues described the Med Diet as a dietary pattern and associated lifestyle way that adopt mainly plant foods such as fruits, vegetables, bread,
pasta, rice, couscous, other cereals, olives, nuts, seeds, herbs, spices, garlic, onions,
legumes, potatoes and olive oil as the main fat. ‘Biodiversity’ coins the Med Diet
that includes a wide variety of plant food items of local origin and seasonal character
(Bach-Faig et al. 2011).
The Med Diet’s plate mainly includes food of vegetable origin such as fruits
and vegetables, cereals, olive oil as the main fat, table olives, nuts and pulses. Animal products are served moderately. To enhance the taste of food, instead of salt,
herbs and spices are used, as well as onion and garlic. Med Diet foods may include
industrial foodstuffs as frozen and dried vegetables and fruits as well as fermented
1 Polyphenols and the Mediterranean Diet …
effect of polyphenols. These authors found that luteolin, fisetin and apigenin are the
strongest inhibitors of allergic reactions.
Their antimicrobial properties can be also intriguing because of the natural origin of involved foods (Parisi 2018). Moreover, antiglycation properties are ascribed
to dietary polyphenols (Del Turco and Basta 2016). Consequently, the interest in
polyphenols has also included contrasting actions against Maillard reactions, with
potential applications in many products (Parisi 2016; Parisi and Luo 2018a, b, c;
Singla et al. 2018a, b, c, d, e).
The reduction of unacceptable or worrying polymers and related compounds such
as 2- and 3-monochloropropane-1,2-diol esters and glycidyl esters (Kuhlmann et al.
2018) has been proposed when speaking of polyphenols (Oey et al. 2019).
The interest in polyphenols has stimulated the creation of new analytical methods
(Johnson et al. 2018; Parisi 2019–2020).
Transposing the list given by the Global Polyphenols Market (Grand View
Research 2019) with that of Mediterranean pyramid (https://dietamediterranea.com),
we remark that all food products implicated in the conception of functional foods
and beverages are endemic to the Mediterranean area and are included in the new
Mediterranean pyramid as a food or drink that should be consumed daily.
In short, vegetables and fruits belong to the first stage of the pyramid meaning
that they must be intaken every main meal at the rate of more than two servings
(e.g. vegetables and fruits). Olive oil occupies the centre of the pyramid, along with
foods which should be consumed everyday with an average rate of about one to two
servings. Potatoes are also included in the Mediterranean pyramid (three or fewer
servings per week). Green tea belongs to the category infusions, which, along with
water, must be taken frequently, each day according to hydration needs. Teas and
herbal infusions are important sources of polyphenols, and thus, their role in the diet
goes beyond hydration, when consumed with moderation.
The Mediterranean Diet (Med Diet) is defined in the broad sense by the United
Nations Educational, Scientific and Cultural Organization (UNESCO) as involving
‘a set of skills, knowledge, rituals, symbols and traditions concerning crops, harvesting, fishing, animal husbandry, conservation, processing, cooking, and particularly
the sharing and consumption of food. Eating together is the foundation of the cultural identity and continuity of communities throughout the Mediterranean basin’
(UNESCO 2019).
Bach-Faig and colleagues described the Med Diet as a dietary pattern and associated lifestyle way that adopt mainly plant foods such as fruits, vegetables, bread,
pasta, rice, couscous, other cereals, olives, nuts, seeds, herbs, spices, garlic, onions,
legumes, potatoes and olive oil as the main fat. ‘Biodiversity’ coins the Med Diet
that includes a wide variety of plant food items of local origin and seasonal character
(Bach-Faig et al. 2011).
The Med Diet’s plate mainly includes food of vegetable origin such as fruits
and vegetables, cereals, olive oil as the main fat, table olives, nuts and pulses. Animal products are served moderately. To enhance the taste of food, instead of salt,
herbs and spices are used, as well as onion and garlic. Med Diet foods may include
industrial foodstuffs as frozen and dried vegetables and fruits as well as fermented