Chemistry of the Mediterranean Diet

  • Amélia Martins Delgado
  • Maria Daniel Vaz Almeida
  • Salvatore Parisi

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Introduction to the Mediterranean Diet

    1. Front Matter
      Pages 1-1
    2. Maria Daniel Vaz Almeida, Salvatore Parisi, Amélia Martins Delgado
      Pages 3-7
    3. Maria Daniel Vaz Almeida, Salvatore Parisi, Amélia Martins Delgado
      Pages 9-17
    4. Maria Daniel Vaz Almeida, Salvatore Parisi, Amélia Martins Delgado
      Pages 19-29
  3. Facts on the Composition of ‘Mediterranean Foods’

    1. Front Matter
      Pages 31-31
    2. Amélia Martins Delgado, Salvatore Parisi, Maria Daniel Vaz Almeida
      Pages 33-57
    3. Amélia Martins Delgado, Salvatore Parisi, Maria Daniel Vaz Almeida
      Pages 59-137
    4. Amélia Martins Delgado, Salvatore Parisi, Maria Daniel Vaz Almeida
      Pages 139-176
    5. Amélia Martins Delgado, Salvatore Parisi, Maria Daniel Vaz Almeida
      Pages 177-207
    6. Amélia Martins Delgado, Salvatore Parisi, Maria Daniel Vaz Almeida
      Pages 209-239
  4. The Mediterranean Diet: Conclusions

    1. Front Matter
      Pages 241-241
    2. Maria Daniel Vaz Almeida, Salvatore Parisi, Amélia Martins Delgado
      Pages 243-248
  5. Back Matter
    Pages 249-259

About this book

Introduction

Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like to learn more about the substances they contain? Then this book is for you!

The Mediterranean diet, designated as an ‘Intangible Cultural Heritage of Humanity’, has a reputation of being particularly beneficial to your health and for reducing the risk of diseases like cardiovascular disorders. Read this book to find out which chemical compounds contribute to these health benefits. Typical ingredients of the Mediterranean diet include olive oils, fresh and dried vegetables and fruits, cereals, moderate amounts of fish, dairy and meat, and various condiments and spices, typically accompanied by wine and infusions. The book will introduce you to the most typical ingredients, providing information about their use in Mediterranean cuisine and explaining more about the healthy substances they contain – from their chemistry to their occurrence in the foods and the resulting intake. Summarizing important facts and data from available scientific literature, this book even gives recommendations for guidelines to a healthy diet – guidelines that are becoming more and more important. In recent years, it has been observed that nutritional habits in the geographical area have started to deviate further and further away from the typical Mediterranean nutritional pattern, representing an alarming trend that this book also critically addresses, since the WHO has reported increases in obesity and malnutrition in the Mediterranean area.

Illustrations of important chemical compound structures, as well as appetizing photos of select ingredients for Mediterranean dishes, accompany the text.

Keywords

Beneficial Health Effects of Mediterranean Food Chemistry of Mediterranean Nutrition Mediterranean Nutritional Pattern Mediterranean Diet Health-beneficial Food Compounds Adverse Health Effects Olives tocopherol Excess Salt and Fat Intake Polyphenols Vitamin E intake Mozzarella, tomatoes and basil

Authors and affiliations

  • Amélia Martins Delgado
    • 1
  • Maria Daniel Vaz Almeida
    • 2
  • Salvatore Parisi
    • 3
  1. 1.Consultant for Food Safety and NutritionLisboaPortugal
  2. 2.Faculty of Nutrition and Food SciencesUniversity of PortoOportoPortugal
  3. 3.Associazione ‘Componiamo il Futuro’ (CO.I.F.)PalermoItaly

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-319-29370-7
  • Copyright Information Springer International Publishing Switzerland 2017
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-3-319-29368-4
  • Online ISBN 978-3-319-29370-7
  • About this book
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