Antioxidants and Bioactive Compounds in the Mediterranean Diet Foods: Bridging the Gap between Their Mode of Action and Health-Protective Effects—2nd Edition

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Health Outcomes of Antioxidants and Oxidative Stress".

Deadline for manuscript submissions: 31 March 2025 | Viewed by 5649

Special Issue Editors

Special Issue Information

Dear Colleagues,

A wealth of research has correlated the Mediterranean diet, namely the traditional diet that prevails on the northern shores of the Mediterranean basin, with beneficial health effects, including a lower incidence of certain chronic diseases and reduced mortality risks. This dietary pattern is characterized by a high intake of olive oil, vegetables, fruits, unprocessed cereals, legumes and aromatic herbs; a moderate intake of fish, dairy products and wine; and a low intake of red meat. Although it has become apparent that this is one of the healthiest diets in the world, the underlying mechanisms responsible for its beneficial effects have not yet been fully elucidated. One of the prevailing perceptions is that the Mediterranean diet combats the oxidative stress that occurs when there is an excess of free radical production in the body—a situation that has been associated with the pathogenesis of several chronic diseases. Notably, key ingredients of the Mediterranean diet, such as olive oil, fruit, vegetables, wine, etc., contain a myriad of free-radical-scavenging antioxidants. It is generally believed that such antioxidants detoxify free radicals in the human body, and thus prevent or delay the development of oxidative-stress-related diseases. Nevertheless, intensive research has convincingly demonstrated that a plethora of diet-derived compounds protect cells and tissues against oxidative damage by exerting mechanisms beyond their free radical scavenging capacity. Such compounds may, for example, prevent the generation of reactive free radicals or further activate intrinsic mechanisms of defense against oxidative stress. Therefore, the current Special Issue will be focused on understanding how antioxidants and other bioactive compounds in foods comprising the Mediterranean diet exert their health-protecting effects. 

We invite you to contribute original research or review articles that explore mechanistic aspects of the beneficial potential of Mediterranean diet food compounds. 

Dr. Alexandra Barbouti
Dr. Vlasios Goulas
Guest Editors

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Published Papers (2 papers)

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Review

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39 pages, 1685 KiB  
Review
Effects of Functional and Nutraceutical Foods in the Context of the Mediterranean Diet in Patients Diagnosed with Breast Cancer
by Giovanna Flore, Andrea Deledda, Mauro Lombardo, Andrea Armani and Fernanda Velluzzi
Antioxidants 2023, 12(10), 1845; https://doi.org/10.3390/antiox12101845 - 11 Oct 2023
Cited by 2 | Viewed by 3824
Abstract
Several studies report that breast cancer survivors (BCS) tend to have a poor diet, as fruit, vegetable, and legume consumption is often reduced, resulting in a decreased intake of nutraceuticals. Moreover, weight gain has been commonly described among BCS during treatment, increasing recurrence [...] Read more.
Several studies report that breast cancer survivors (BCS) tend to have a poor diet, as fruit, vegetable, and legume consumption is often reduced, resulting in a decreased intake of nutraceuticals. Moreover, weight gain has been commonly described among BCS during treatment, increasing recurrence rate and mortality. Improving lifestyle and nutrition after the diagnosis of BC may have important benefits on patients’ general health and on specific clinical outcomes. The Mediterranean diet (MD), known for its multiple beneficial effects on health, can be considered a nutritional pool comprising several nutraceuticals: bioactive compounds and foods with anti-inflammatory and antioxidant effects. Recent scientific advances have led to the identification of nutraceuticals that could amplify the benefits of the MD and favorably influence gene expression in these patients. Nutraceuticals could have beneficial effects in the postdiagnostic phase of BC, including helping to mitigate the adverse effects of chemotherapy and radiotherapy. Moreover, the MD could be a valid and easy-to-follow option for managing excess weight. The aim of this narrative review is to evaluate the recent scientific literature on the possible beneficial effects of consuming functional and nutraceutical foods in the framework of MD in BCS. Full article
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27 pages, 1356 KiB  
Systematic Review
Systemic Health Effects of Oleuropein and Hydroxytyrosol Supplementation: A Systematic Review of Randomized Controlled Trials
by Oleg Frumuzachi, Laura Ioana Gavrilaș, Dan Cristian Vodnar, Sascha Rohn and Andrei Mocan
Antioxidants 2024, 13(9), 1040; https://doi.org/10.3390/antiox13091040 - 27 Aug 2024
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Abstract
Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone [...] Read more.
Non-communicable diseases (NCDs) cause 41 million deaths annually, accounting for 74% of global fatalities. The so-called Mediterranean diet, with its especially significant consumption of olive oil, has shown promising results in reducing the risk of developing NCDs, such as cardiovascular, liver, or bone diseases. In the context of the nutritional health benefits of foods, phenolic compounds such as olive oil’s main components, oleuropein (OLE) and hydroxytyrosol (HT), have been shown to possess different beneficial effects. However, no systematic review has evaluated the health-promoting effects of OLE and HT until now. Consequently, this systematic review analyzed 12 human randomized controlled trials (RCTs), involving 683 participants, to assess the effects of supplements, pure compounds, or enriched foods containing OLE and HT regarding systemic health outcomes, including CVD risk factors, liver parameters, and bone, joint, and cognitive health. The review found contrasting but encouraging results, with some studies reporting significant modulation of body weight, lipid profile, and glucose metabolism, and improvements in bone, joint, and cognitive functions. The studies described different dosages and forms of supplementation, ranging from 5 mg/d HT to 990 mL/d olive leaf infusion (320.8 mg OLE and 11.9 mg HT), highlighting the need for further research to determine the optimal dosing and duration. Despite the mixed outcomes, OLE and HT supplementation show potential for improving some of the cardiometabolic health outcomes and bone, joint, and cognitive health. However, further studies are necessary to understand their benefits better and address existing limitations. Full article
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