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In November 2021, a female bigeye thresher shark was incidentally caught by a pelagic drifting longline off southern Cyprus, corresponding to the second documented species record at country level. Main biological features and an extended list of morphometric measurements are presented in comparison with the previous species records in the Mediterranean. The diet analysis highlighted the impact of marine species invasion in the Mediterranean food webs and documented the presence of the angel squid in Cypriot waters for the first time. The species presence in the basin is revised and discussed. [ABSTRACT FROM AUTHOR]

Mediterranean Food Waste (FW) with high Carbon/Nitrogen (C/N) ratio (≈31) and a biodegradability (BD) above 75%, were anaerobically co‐digested with Sewage Sludge (SS), in both batch and semicontinuous processing systems. Biochemical Methane Potential (BMP) tests were carried out for five mixture ratios (VS basis). The highest methane yield was obtained for the Food Waste to Sewage Sludge (FW/SS) ratio of 3:1, reaching a Specific Methane Production (SMP) of of 452 ml CH4/g VSadded. Moreover, this ratio has shown a BD of 40%, twofold lower than the one obtained for digestion of FW alone. Applying the semi‐continuous process, a methane yield of 200 ml CH4/g VS was obtained at the high Organic Loading Rate (OLR) of 8 g VS/L·day, indicating a good performance of the system facing a high daily feeding. A predictive study of the energy efficiency of this system provided an estimated daily production of 1.4 kilowatt‐hour electricity load (KWhel)/kg VSadded and 2.2 kilowatt‐hour thermal load (KWhth)/kg VSadded. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sofrito, a basic culinary technique widely used in the Mediterranean, may preserve dietary polyphenols and enhance their intake in the Mediterranean population. The aim of this study was to investigate if the sofrito technique improves the polyphenol extractability in a tomato‐based sofrito sauce. RESULTS: A full factorial design was applied using mathematical models. The content of chlorogenic acid, ferulic acid hexoside and naringenin was higher in the sofrito sauce than in raw tomato. The bioaccessibility of some tomato polyphenols was enhanced by the presence of olive oil and they were protected from oxidation during the cooking process by the use of onion. CONCLUSION: The use of olive oil and onion in Mediterranean cooking as a base for sauces and dishes, with an appropriate cooking time, preserve the polyphenol content of food. Thus, Mediterranean cuisine may contribute to the health effects of the Mediterranean diet. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: The aim of this paper is to provide a methodological approach to evaluate the nutritional sustainability of typical agro‐food products, representing Mediterranean eating habits and included in the Mediterranean food pyramid. RESULTS: For each group of foods, suitable and easily measurable indicators were identified. Two macro‐indicators were used to assess the nutritional sustainability of each product. The first macro‐indicator, called ‘business distinctiveness’, takes into account the application of different regulations and standards regarding quality, safety and traceability as well as the origin of raw materials. The second macro‐indicator, called ‘nutritional quality’, assesses product nutritional quality taking into account the contents of key compounds including micronutrients and bioactive phytochemicals. For each indicator a 0–10 scoring system was set up, with scores from 0 (unsustainable) to 10 (very sustainable), with 5 as a sustainability benchmark value. The benchmark value is the value from which a product can be considered sustainable. A simple formula was developed to produce a sustainability index. CONCLUSION: The proposed sustainability index could be considered a useful tool to describe both the qualitative and quantitative value of micronutrients and bioactive phytochemical present in foodstuffs. This methodological approach can also be applied beyond the Mediterranean, to food products in other world regions. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

ABSTRACT This article reflects on consumer representations of a typical southern Mediterranean dish that has remained a centerpiece of cultural encounters ever since it was developed in North Africa: couscous. France-a country whose own cuisine is world-renowned, yet which regularly ranks couscous as one of its top three favourite national dishes, and which hosts the largest North African population in Europe-seemed a fertile site for an investigation of the polysemic meanings attached to couscous, a nomad product embedded in socio-historical interrelationships on both shores of the Mediterranean. We found that consumers appropriate and adapt the product in ways that demonstrate some of the major features of Mediterranean relationships, with food as a vehicle for creative personal narratives. We emphasize the diversity of representations of couscous that help dissolve the usual northern/southern Mediterranean binaries in order to achieve a complex understanding of Mediterranean consumer behaviours. Copyright © 2014 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

Spices and herbs are traditionally added to olive oil in Mediterranean gastronomy to enhance its aroma and taste. This paper aims to characterize olive oil aromatized by addition of dried chili pepper ( Capsicum annum) (DCP) at different concentrations (10% and 20% by weight) up to 30 days of infusion. Capsaicinoids quantification by HPLC-DAD, volatile compounds analysis by SPME-GC-MS and antioxidant activity by ABTS method were performed on chili pepper flavored olive oil (CPOO) in comparison to whole olive oil. At day 7 of infusion, the maximum capsaicinoids content was reached for both the concentrations used and no significant increase was observed for longer infusion times. The volatile headspace composition of CPOOs was influenced by the concentration of DCP added. The addition of DCP caused a significant increase in hexanal, related to oxidation processes. 2-Methylbutanal, 3-methylbutanal and 6-methyl-5-hepten-2-one were also detected in CPOO and derived from chili as degradation products of the drying process. DCP infusion significantly enriched olive oil with antioxidant compounds and also modified its volatile profile. Capsaicinoids and aroma compounds were rapidly released within the first week of chili infusion in CPOOs, thus suggesting reducing infusion time by optimizing DCP concentration in order to improve CPOO quality and shelf life. Practical applications: The present research is relevant at industrial level for the optimization of olive oil flavoring and the aromatization process. In particular, we defined that the common infusion times of chili, used at industry production for flavoring olive oil, is longer than needed and we suggest reducing infusion time thus also avoiding problems of free acidity and PV increase. Also, we highlighted the importance of quality control for the chili pepper drying procedure and storage time before use, due to the possible formation of off-flavors in the final product. Moreover, in the present paper a quantification method of the pungent molecules capsaicin and dihydrocapsaicin directly from flavored olive oil was applied. This method could be applied instead of empirical techniques such as Scoville units, for the definition and standardization of the capsaicinoids content in flavored oils and their pungency levels. [ABSTRACT FROM AUTHOR]

Compared with other industrialized countries, the lower incidence of chronic-degenerative disorders in Mediterranean populations has been emphasized in recent decades. The health-promoting effects arising from Mediterranean dietary habits have been attributed to the large intake of plant foodstuffs rich in bioactive phytochemicals, such as melatonin. Recently, it has been suggested that melatonin present in edible plants may improve human health, by virtue of its biological activities and its good bioavailability. Plant melatonin, besides contributing to optimize the physiological functions regulated, in humans, by endogenous melatonin, may be involved in nutritional therapy to reduce the risk of cancer, cardiovascular and neurodegenerative diseases in western populations. In this view, the presence of melatonin in some Mediterranean foods and beverages adds a new element to the hypothesis of health benefits associated to Mediterranean dietary patterns, although the available data are still preliminary and incomplete. [ABSTRACT FROM AUTHOR]

In this randomized dietary intervention study (DI) we analyzed levels of androgens, phytoestrogens, and estrogens in 12-h urine samples of 69 healthy postmenopausal women, 37 of whom followed a traditional Mediterranean diet for 6 months (intervention group) as compared to 32 women who followed their regular diet (control group). Circulating levels of both insulin and testosterone (T) were also assayed. Overall, enterolactone (ENL) was the most prominent phytoestrogen in urines of both control and intervention women, and its levels increased by a 20% after DI. At the baseline the ENL levels were seen to be significantly associated with both the total androgens (TOT-A) ( r= 0.371, P= 0.002) and the TOT-A/total estrogen (TOT-E) ratio ( r= 0.351, P= 0.005) in all 69 postmenopausal women. Furthermore, the DI resulted in a more pronounced negative association of both ENL with insulin ( r=−0.321, P= 0.05) and insulin with TOT-A ( r=−0.421, P= 0.01). Regarding urinary androgens, ENL associated with both 3α-androsterone (5α-androgen, r= 0.363, P= 0.002) and 3α-etiocolanolone (5β-androgen, r= 0.295, P= 0.01) at baseline, while after DI, circulating insulin and T exhibited a significant negative association with the 5β-androgen metabolite etiocolanolone ( r=−0.487, P= 0.002; and r=−0.336, P= 0.042, respectively). We conclude that lignan components of the Mediterranean diet, notably ENL, are associated with urinary levels of products of androgen metabolism, including both 5α- and 5β-reductase enzymes, in healthy postmenopausal women. Further studies are necessary to better understand the interplay of sex hormones with dietary phytoestrogens. [ABSTRACT FROM AUTHOR]

The nutritional habits of consumers have become a cause for concern with an increasing number of people suffering from diseases related to nutrition. In Cyprus, traditionally the Mediterranean diet was consumed, which was protective against coronary heart disease. Recently the incidence of coronary heart disease is increasing and has become a cause for concern. The way in which food is prepared may contribute to the nutritional content of the diet. Traditional methods of cooking and eating are being influenced by increased ownership of domestic appliances. The aim of this study was to carry out a cross-sectional survey of people living in Cyprus to determine the ownership and use of small kitchen appliances. An opportunistic sample of 300 female subjects was recruited. Data were collected using a self-completion questionnaire consisting of questions concerning personal details, cooking techniques, and the ownership and use of domestic appliances. The Liverpool John Moores University Ethics Committee granted ethics approval for the study. The majority of Cypriots were found to spend more than 2 h cooking each day. Toasters, sandwich makers, kettles and juice makers were owned by over 75% and microwave ovens, food processors and blenders by over 50% of Cypriots. Those with a professional occupation were significantly more likely to own crepe and pancake makers, electric grills, coffee makers, blenders and food mixers ( P < 0.05). There were no significant associations between age groups and ownership of any of the domestic appliances. The results indicated that a considerable number of Cypriots own and use small domestic kitchen appliances. The use of these appliances may contribute to a tendency for this population to move away from their traditional diet. The relationship between usage and nutrient intake remains to be investigated. [ABSTRACT FROM AUTHOR]

Problem-based learning (PBL) can provide an enhanced appreciation of the relationship between culture and food for students who aspire to become dietitians or nutrition educators; however, large university classes often inhibit the use of PBL. A professor who specializes in research documenting the relationships among food and culture took 17 Canadian university students, many of whom were studying nutrition and food science, to southern Italy where they learned about Mediterranean diets and Italian food culture. PBL was implemented by encouraging students to work together to solve problems, and by the completion of assignments that promoted observation of and interaction with the local culture. Students evaluated the experience positively with majority agreement that the quality of course content was excellent, that knowledge of the subject areas increased, and that the courses challenged students to critically think about issues. Despite a focused effort on PBL in the courses, not all students agreed that the courses helped them to develop the ability to solve real problems in this field. This may have been due to unawareness of dietetic competencies by some students. Many of the assignments used in Italy could be adopted for use in food culture classes in North America, or by postsecondary instructors planning travel study programs in Italy. [ABSTRACT FROM AUTHOR]

Looks into the arrival of Mediterranean recipes and food in Australian magazines. Study of two women's magazines in Australia emphasizing cookery; Presentation of the number of Mediterranean recipes of the different types; Conclusion that Mediterranean recipes were introduced to Australian women from the 1960s magazines even before conferences on the Mediterranean diet.

The purpose of the study was to compare fat intake and metabolism between two infant populations from Sweden and Italy given breast milk or similar infant formulas, but different weaning foods. Nutrient intake and fat metabolism were studied prospectively from 3-12 mo in 68 Swedish and 46 Italian healthy infants, breastfed or given similar infant formulas in combination with Swedish or Mediterranean weaning foods. Although nutrient intake and fat metabolism were similar at 6 mo, fat intake was lower at 12 mo in the Italian than in the Swedish formula group (p < 0.001). At 6 and 12 mo, higher dietary ratios of monounsaturated to saturated fatty acids (p < 0.01 and p < 0.001, respectively), and monounsaturated to polyunsaturated fatty acids (p < 0.05, p < 0.001) were found in the Italian than in the Swedish formula group. Total cholesterol and apolipoprotein B were lower at 6 mo (p < 0.01) in Italian breastfed infants than in Swedish ones. Lower concentrations at 6 and 12 mo of total cholesterol (p < 0.05, p < 0.05, respectively), apolipoprotein B (p < 0.05, p < 0.01) and triglycerides (p < 0.001, p < 0.01), and of apolipoprotein A1 (p < 0.01) at 12 mo, were found in the Italian formula group than in the Swedish one. In conclusion, plasma total cholesterol, apolipoprotein B and triglycerides were found to be lower in Italian infants than in Swedish infants during the second half of infancy. These findings may partly result from differences in fat compositions between Swedish and Mediterranean weaning diets and in total fat intake in late infancy. Differences in duration of breastfeeding and possibly in breast milk composition may also have influenced our results. [ABSTRACT FROM AUTHOR]