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M. I. Covas, “Bioactive Effects of Olive Oil Phenolic Compounds in Humans: Reduction of Heart Disease Factors and Oxidative Damage,” Inflammapharmacol, Vol. 16, No. 5, 2008, pp. 216-218. doi:10.1007/s10787-008-8019-6

has been cited by the following article:

• TITLE: Wine Consumption in the Mediterranean Diet: Old Concepts in a New Sight

  AUTHORS: Caterina Carollo, Gregorio Caimi

  KEYWORDS: Wine; Alcohol; Polyphenols; Mediterranean Diet; Resveratrol; Cardiovascular Diseases; Cancer;Neurodegenerative Diseases

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.12, December 20, 2012

  ABSTRACT: The term “Mediterranean diet” is widely employed to indicate the typical diet of the Countries located on the Mediterranean sea coast. A growing body of scientific literature pointed out the healthy effects of this diet. In recent years we investigated about the protective effects of a regular and moderate wine consumption. As we know, alcoholic and non alcoholic wine constituents are responsible of different effects by means of molecular and cell mechanisms. Among the non alcoholic components, polyphenols (for example resveratrol and quercetin) were deeply investigated. The aim of this review is to underline the effects of a moderate and regular wine drinking in the context of the Mediterranean diet in light of the interactions between wine and important dietary factors such as olive oil, fruit and vegetables.