Chemistry of the Mediterranean Diet

Chemistry of the Mediterranean Diet

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Amélia Martins Delgado Maria Daniel Vaz Almeida Salvatore Parisi Chemistry of the Mediterranean Diet

Amélia Martins Delgado Consultant for Food Safety and Nutrition Lisbon, Portugal Maria Daniel Vaz Almeida Faculty of Nutrition and Food Sciences University of Porto Oporto, Portugal Salvatore Parisi Associazione Componiamo il Futuro (CO.I.F.) Palermo, Italy ISBN 978-3-319-29368-4 ISBN 978-3-319-29370-7 (ebook) DOI 10.1007/978-3-319-29370-7 Library of Congress Control Number: 2016945570 # Springer International Publishing Switzerland 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Photographs and cover illustration by Tobias N. Wassermann. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer International Publishing AG Switzerland

Acknowledgments AMD wishes to express her gratitude to Prof. Pedro Louro, Head of the Research group on Dairy Technology, INIAV IP, for his review of 2.3 and his valuable suggestions; to Eng. Vitor Barros, Principal Researcher of INIAV, IP, and coordinator of the Portuguese committee for the application to UNESCO s MD s representative list, for the supply of useful documentation and other resources; to Eng. Fernando Severino, Regional Director of Agriculture, and member of the Portuguese committee for the application to UNESCO s MD s representative list, for his friendly support; Let food be your medicine and medicine be your food. (Hippocrates) v

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Contents Part I Introduction to the Mediterranean Diet 1 The Mediterranean Diet: What Is It?... 3 1.1 The Mediterranean Diet: An Introduction...... 3 1.2 The Concept of the Mediterranean Diet... 4 References... 6 2 Food and Nutrient Features of the Mediterranean Diet... 9 2.1 The Mediterranean Diet: Food and Nutrient Features.... 9 References... 16 3 Adherence to the Mediterranean Diet... 19 3.1 Measuring Adherence to the Mediterranean Diet............ 19 3.2 Global Adherence to the Mediterranean Diet...... 22 3.3 Evidence of the Health Benefits of the Mediterranean Diet..... 24 References... 26 Part II Facts on the Composition of Mediterranean Foods 4 Olive Oil and Table Olives... 33 4.1 Olive Oil and Table Olives: An Introduction............... 34 4.2 Olive Oil... 35 4.2.1 Polyphenols... 39 4.2.2 Squalene... 41 4.2.3 Sterols... 41 4.2.4 β-carotene.... 42 4.2.5 α-tocopherol... 43 4.2.6 Waxes... 43 4.2.7 Chlorophylls and Related Pigments... 44 4.3 Table Olives... 49 References... 54 vii

viii Contents 5 Greens and Other Vegetable Foods... 59 5.1 Vegetable Foods An Introduction...... 60 5.2 Leafy Vegetables and Analogues.......... 62 5.2.1 Cabbage (Brassica oleracea)... 63 5.2.2 Turnip (Brassica rapa subsp. rapa)... 65 5.2.3 Lettuce (Lactuca sativa)... 67 5.2.4 Tomato (Solanum lycopersicum)... 67 5.2.5 Pumpkin (Cucurbita spp.)... 71 5.3 Wild Leafy Vegetables and Weeds...................... 72 5.3.1 Watercress (Nasturtium officinale)... 72 5.3.2 Purslane (Portulaca oleracea)... 73 5.3.3 Borage (Borago officinalis)... 74 5.4 Aromatic Plants and Spices............................ 74 5.4.1 Parsley (Petroselinum crispum)... 75 5.4.2 Oregano (Origanum vulgare)... 76 5.4.3 Coriander (Coriandrum sativum)... 76 5.4.4 Basil (Ocimum basilicum)... 78 5.4.5 Cumin (Cuminum cyminum)... 80 5.4.6 Saffron (Crocus sativus)... 81 5.4.7 Rosemary (Rosmarinus officinalis)... 82 5.4.8 Fennel (Foeniculum vulgare)... 84 5.4.9 Garlic (Allium sativum)... 84 5.4.10 Onion (Allium cepa)... 86 5.5 Starchy Foods..... 88 5.5.1 Wheat (Triticum aestivum; Triticum durum)... 88 5.5.2 Rice (Oryza sativa)... 90 5.5.3 Potato (Solanum tuberosum)... 91 5.6 Pulses........................................... 93 5.6.1 Common Bean (Phaseolus vulgaris)... 94 5.6.2 Broad Bean (Vicia faba)... 95 5.6.3 Lentil (Lens culinaris)... 96 5.6.4 Pea (Pisum sativum)... 97 5.6.5 Chickpea (Cicer arietinum)... 99 5.7 Fresh Fruits....................................... 100 5.7.1 Grape (Vitis vinifera)... 100 5.7.2 Citrus (Citrus spp.)..... 103 5.7.3 Apple (Malus domestica)... 105 5.7.4 Cherry (Prunus avium)... 107 5.7.5 Fig (Ficus carica)... 109 5.7.6 Dates (Phoenix dactylifera)... 111 5.7.7 Blackberry (Rubus fruticosus)... 112

Contents ix 5.8 Nuts... 113 5.8.1 Walnut (Juglans regia)... 114 5.8.2 Hazelnuts (Corylus avellana)... 117 5.8.3 Chestnut (Castanea sativa)... 119 5.8.4 Almond (Prunus dulcis)... 121 5.8.5 Pistachio (Pistacia vera)... 123 5.8.6 Pine Nut (Pinus pinea)... 124 References... 127 6 Milk and Dairy Products... 139 6.1 Milk and Dairy Products: An Introduction................. 140 6.2 Gut Microbiome............ 140 6.3 Milk... 145 6.4 Butter... 151 6.5 Cheese... 152 6.5.1 Gorgonzola (Italy).... 156 6.5.2 Queso de Murcia (Spain).... 157 6.5.3 Queijo Serra da Estrela (Portugal)... 159 6.5.4 Feta (Greece)... 161 6.5.5 Mozzarella di Bufala Campana (Italy)...... 164 6.6 Yoghurt......... 166 6.6.1 Regular Plain Yoghurt......................... 167 6.6.2 Strawberry Greek-Type Yoghurt (Oikos)..... 167 References... 170 7 Fish, Meat and Other Animal Protein Sources... 177 7.1 Fish, Meat and Other Animal Protein Sources: An Introduction... 178 7.2 Seafood... 180 7.2.1 Tuna (Thunnus alalunga)... 182 7.2.2 Sardine (Sardina pilchardus)... 182 7.2.3 Anchovy (Engraulis encrasicolus)... 184 7.2.4 Codfish (Gadus morhua)... 185 7.2.5 Cephalopods................................ 186 7.2.6 Bivalves.... 189 7.2.7 Crustaceans................................. 191 7.3 Meat............................................ 193 7.3.1 Poultry (Chicken, Turkey, Duck)................. 194 7.3.2 Ruminants (Bovine, Lamb and Goat).............. 195 7.3.3 Pork...................................... 197 7.3.4 Traditionally Processed Meat... 198 7.4 Eggs... 202 References... 204

x Contents 8 Infusions and Wines... 209 8.1 Infusions and Wines: An Introduction... 210 8.2 Coffee... 210 8.3 Tea and Herbal Infusions............................. 216 8.3.1 Black Tea.................................. 216 8.3.2 Green Tea..... 217 8.3.3 Herbal Infusions........ 220 8.4 Wine... 224 8.4.1 White Wine...... 227 8.4.2 Red Wine... 229 References... 235 Part III The Mediterranean Diet: Conclusions 9 Concluding Remarks... 243 9.1 The Mediterranean Diet: Concluding Remarks..... 243 References... 248 Index... 249

Abbreviations ABA ALA a w bw Ca CHD CIHEAM CLA Con A Cu DGAC DHA DNA DPA EC EFSA EGCG EOL EPA EU EUFIC EVOO F FAO FBS FDA Fe FIL/IDF G6PD GI GLA GRAS Abscisic acid α-linolenic acid Water activity Body weight Calcium Coronary heart disease International Centre for Advanced Mediterranean Agronomic Studies Conjugated linoleic acid Concanavalin A Copper Dietary Guidelines Advisory Committee Docosahexaenoic acid Deoxyribonucleic acid Docosapentaenoic acid European Council European Food Safety Authority ( )-epigallocatechin-3-gallate Encyclopedia of Life Eicosapentaenoic acid European Union European Food Information Council Extra virgin olive oil Fluorine Food and Agriculture Organization of the United Nations Food balance sheet US Food and Drug Administration Iron Fédération International de Laiterie/International Dairy Federation Glucose-6-phosphate dehydrogenase Gastrointestinal Cis-γ-linolenic acid Generally recognised as safe xi

xii HDL-c ICO INSA IOOC IPP IUPAC KIDMED LA LAB LD 50 LDL LDL-c LPS MAI MD MDS MEDAS Med-DQI MEFA Mg Mn MUFA Na NaCl NCBI NCD NHS NLM OA OVOO P PAF PDO PEITC PhIP PortFIR PUFA RAE ROS Se SFA t11 t9 TCA TFA Abbreviations High-density lipoprotein cholesterol International Coffee Organization Instituto Nacional de Saúde Doutor Ricardo Jorge International Olive Oil Council Isoleucine-proline-proline, tripeptide International Union of Pure and Applied Chemistry Mediterranean diet quality index for children and adolescents Linoleic acid Lactic acid bacteria Lethal dose Low-density lipoprotein Low-density lipoprotein cholesterol Lipopolysaccharide Mediterranean adequacy index Mediterranean diet Mediterranean diet score Mediterranean diet adherence screener Mediterranean dietary quality index (n-3) fatty acid Magnesium Manganese Monounsaturated fatty acid Sodium Sodium chloride National Center for Biotechnology Information Non-communicable disease National Health Service National Library of Medicine Oleic acid Ordinary virgin olive oil Phosphorus Platelet activating factor Protected designation of origin 2-phenethyl isothiocyanate 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine Portuguese Food Information Resource Polyunsaturated fatty acid Retinol activity equivalent Reactive oxygen species Selenium Saturated fatty acid Δ11 trans Δ9 trans Tabela da Composiç~ao de Alimentos Trans-fatty acid(s), trans-fats

Abbreviations UN UNESCO USA USDA USDHHS VOO VPP WHO WHO-ROEM Zn xiii United Nations United Nations Education, Scientific and Cultural Organization United States of America United States Department of Agriculture United States Department of Health and Human Services Virgin olive oil Valine-proline-proline, tripeptide World Health Organization World Health Organization-Regional Office for the Eastern Mediterranean Zinc