Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants

Title: Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants

Volume: 11 Issue: 14

Author(s): Monica Bullo, Rosa Lamuela-Raventos and Jordi Salas-Salvado

Affiliation:

Keywords: Nuts, virgin olive oil, oxidative stress, antioxidants, mediterranean diet, hypertension, insulin resistance, metabolic syndrome, cardiovascular disease, oxidative stress markers, Parkinson's disease, Alzheimer, Radical Scavenging

Abstract: Oxidative stress has been involved in the aetiology of hypertension, insulin resistance, the metabolic syndrome, cardiovascular disease and other chronic conditions. Several epidemiological studies suggest that a diet rich in natural antioxidants is associated with protective effects against major diseases, especially cardiovascular disease. The Mediterranean diet is rich in fat and foods with important antioxidant properties, such as fruits and vegetables, olive oil, and nuts. In this review we focus on epidemiological evidence and clinical trials that relate the Mediterranean diet with oxidative stress markers. We focus our review on two important Mediterranean vegetable sources of potentially oxidized fat-olive oil and nuts.

Cite this article as:

Bullo Monica, Lamuela-Raventos Rosa and Salas-Salvado Jordi, Mediterranean Diet and Oxidation: Nuts and Olive Oil as Important Sources of Fat and Antioxidants, Current Topics in Medicinal Chemistry 2011; 11 (14) . https://dx.doi.org/10.2174/156802611796235062