Phenol Biological Metabolites as Food Intake Biomarkers, a Pending Signature for a Complete Understanding of the Beneficial Effects of the Mediterranean Diet

Abstract

The Mediterranean diet (MD) has become a dietary pattern of reference due to its preventive effects against chronic diseases, especially relevant in cardiovascular diseases (CVD). Establishing an objective tool to determine the degree of adherence to the MD is a pending task and deserves consideration. The central axis that distinguishes the MD from other dietary patterns is the choice and modality of food consumption. Identification of intake biomarkers of commonly consumed foods is a key strategy for estimating the degree of adherence to the MD and understanding the protective mechanisms that lead to a positive impact on health. Throughout this review we propose potential candidates to be validated as MD adherence biomarkers, with particular focus on the metabolites derived from the phenolic compounds that are associated with the consumption of typical Mediterranean plant foods. Certain phenolic metabolites are good indicators of the intake of specific foods, but others denote the intake of a wide-range of foods. For this, it is important to emphasise the need to increase the number of dietary interventions with specific foods in order to validate the biomarkers of MD adherence. Moreover, the identification and quantification of food phenolic intake biomarkers encouraging scientific research focuses on the study of the biological mechanisms in which polyphenols are involved.

Adherence to Mediterranean Diet and Tendency to Orthorexia Nervosa in Professional Athletes

“…As mentioned previously, the MD is known for its benefits on health, which could explain why athletes, both professional and recreational, would strive towards this diet regime [40]. Our study shows that professional athletes had significantly higher adherence to this diet pattern than recreational athletes.…”

“…As mentioned previously, the MD is known for its benefits on health, which explain why athletes, both professional and recreational, would strive towards th regime [40]. Our study shows that professional athletes had significantly h Furthermore, multivariable logistic regression showed that the total MET min/week score (OR 1.0005, 95% CI 1.0003-1.0008, p < 0.001) and the MDSS score (OR 1.0836, 95% CI 1.0059-1.1672, p = 0.034) were significant predictors of high tendencies to ON behavior when computed along with baseline characteristics (Table 3).…”

Phenolipids, Amphipilic Phenolic Antioxidants with Modified Properties and Their Spectrum of Applications in Development: A Review

“…The metabolism of atmospheric oxygen produces highly reactive oxygen species (ROS) that can cause the oxidation of food constituents, including lipids, pigments, vitamins and proteins. The degradation process in food initiated by oxygen reactivity has the consequences of off-flavor formation, loss of color and the transformation of important nutrients, which decrease the quality of the food and are risk factors for the development of diseases [ 9 , 15 , 33 ]. Therefore, a dietary antioxidant can scavenge reactive oxygen/nitrogen species (ROS/RNS) to stop radical chain reactions, or it can inhibit the reactive oxidants from being formed in the first place (preventive).…”

“…One of the main causes of health imbalance is related to oxidative stress, causing cell affectation because of their inability to stop damage by neutralizing free radicals, leading to numerous degenerative and chronic diseases [ 3 , 9 , 11 , 59 ]. The polyphenols present in the diversity of foods available in the human diet have demonstrated their capacity as antioxidant and protective agents against various degenerative diseases related to the imbalance between oxidative processes inherent to the cellular metabolism and mechanisms (endogenous and exogenous).…”

“…On the other hand, regarding compounds classified as non-flavonoids, a wide variety of phenolic derivatives have been found in foods, including simple phenols, phenylpropanoids, benzoic or cinnamic acid derivatives and stilbenes. Hydrolizable tannins, lignans and lignins are also included in this category [ 3 , 4 , 5 , 6 , 7 , 8 , 9 , 10 ].…”