Antiaging and neuroprotective properties of mediterranean diet components in humans

Abstract

Mediterranean diet consists of fresh fruits, vegetables, legumes, whole grains, fish, olive oil, garlic, and red wine. Levels of saturated fats are very low in Mediterranean diet. Among Mediterranean diet components, fresh fruits and vegetables provide various vitamins, carotenoids, flavonoids, fiber, and metal ions (potassium, magnesium, and calcium). Fish provides eicosapentaenoic and docosahexaenoic acids; olive oil is enriched in polyphenols (tyrosol, hydroxytyrosol, and oleuropein); red wine contains resveratrol; and garlic is enriched in sulfur compounds (alliin, allicin, S-allyl cysteine, and diallyl trisulfide). High levels of free radicals and neuroinflammation play an important role in cardiovascular diseases, type 2 diabetes, and neurological disorders. Mediterranean diet-derived metabolites are known to block free radical damage and retard neuroinflammation in above pathological conditions. Collectively, these studies indicate that the consumption of Mediterranean diet from the childhood to the old age not only leads to decrease in cardiovascular diseases, type 2 diabetes, and many types of cancers but also slows the onset of neurological disorders.