Akademik Veri Yönetim Sistemi
3rd Food Chemistry Congress, Antalya, Türkiye, 29 Şubat - 03 Mart 2024, ss.1
The Mediterranean diet, a term that was coined by
Ancel Keys back in 1960, is one of the most studied and well-known dietary
patterns worldwide. Descriptions of the traditional MedDiet have reflected food
patterns typical of Crete, a part of the rest of Greece, and southern Italy in
the early 1960s. Variations of the MedDiet exist but have been less well
described in other parts of Italy, France, Lebanon, Morocco, Portugal, Spain,
Tunisia, Turkey, and elsewhere in the Mediterranean region. MedDiet is
characterized by a high intake of olive oil (especially virgin and extra virgin
olive oil) used as the principal source of fat. The significance of macro and
micro-components of extra virgin olive oil, such as the oleic monounsaturated
fatty acids (MUFAs) and the phenolic compounds, will be discussed. Mechanisms
of phenolic compounds preventing oxidation, extending shelf life, imparting
bitterness and astringency, and stimulating the sensory properties of extra
virgin olive oil will be explained. The preventive aspects of phenolic
compounds against various chronic diseases, including coronary heart disease,
cancer, and diabetes, are highlighted. There will also be a reference to the
bioavailability and bioaccessibility of these biofunctional compounds,
exploring their modulating effects on oxidative stress, telomere length, and
successful aging through redox function and epigenetic modulation capacities.
The adoption of healthy and sustainable diets and the transition to
sustainable food systems are of principal importance in order to counteract the
double burden of climate change and noncommunicable diseases. The Mediterranean
diet (MD), widely recognized as a healthy diet, is also considered a resource
with higher diversity in food plants and is sustainable with reduced land use,
water use, eutrophication potential, and greenhouse gas emissions.