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In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultivars was investigated. The samples were submitted to heating in an air oven (180 °C and 220 °C), simulating usual roasting conditions typical for Mediterranean cuisine. The decreases in the oxidative indicators, phenolic and volatile compounds were more pronounced at higher heating temperatures, underlining the temperature dependency of the oxidative degradation during heating conditions. Despite this, it must be emphasized that a significant amount of phenolic compounds and antioxidative activity remained preserved after the heating treatment. Each oil cultivar showed some specificity during the course of the thermal degradation. Hydroxytyrosol acetate among phenolic compounds and octanal, (E)-2-octenal, hexanal, 3-pentanone, and 1-penten-3-one among the volatiles were underlined as possible markers of thermal oxidation. Principal component analysis revealed that the content of volatile compounds in monovarietal EVOO samples distinguished samples primarily by the heating temperature, while the changes in the phenolic compounds were cultivar-dependent aside from being influenced by the temperature of heating. [ABSTRACT FROM AUTHOR]

Background: Fenugreek, or Trigonella foenum greacum, is an ancient medicinal plant native to the eastern Mediterranean that later spread to Asia; it is used as a medicinal herb, spice, or food. It is a component of spice mixes, such as curry, and it is also used as a supplement in wheat and corn flour for bread making. Fenugreek appears to have many health benefits and potential medicinal properties; for this reason, it is increasingly being used in nutraceutical formulations. This study aimed to describe patients who visited our operative unit for a suspected adverse reaction after ingestion of fenugreek and to highlight possible cross-reactivity between fenugreek and other legumes or other foods. Methods: A total of 13 patients (5 males and 8 females; mean age: 30.6; range: 20–42 years) visited our outpatient clinic with a clinical history suggestive of an allergic reaction to spices or legumes. They underwent a skin prick test for fenugreek, fresh foods, and food extracts. Results: A total of 6 out of 13 patients positive for fenugreek had experienced allergic symptoms after ingesting foods containing spices, and 10 patients presented polysensitization with other legumes, of which 8 also presented sensitization to pistachios. Conclusions: Given the increasing use of novel spices in Mediterranean cuisine and the possible spread of fenugreek-based nutraceuticals, it is relevant to draw attention to possible allergic reactions. Further studies are also needed to be able to establish its cross-reactivity pattern. [ABSTRACT FROM AUTHOR]

Mediterranean countries are a cauldron of cultural exchange, with a strong emphasis on wild plants in cuisine traditions. Many of these plants belong to the family Apiaceae. The common climate determines the common range of distribution. While many plants have wide distribution, the range of distribution of others is restricted to Western Mediterranean or North Africa. This review investigates wild plants from the family Apiaceae traditionally used as food in 13 study sites—11 countries in the Mediterranean and adjacent territories—the mainland and 3 islands. The aim is to trace patterns of native distribution versus consumption. As a result, 81 wild umbellifers are listed, traditionally used as food. Their consumption and distribution patterns are described and discussed. Interestingly in 8 of the 13 study sites (61.5%) are recorded 50 plant taxa (66.7% of all wild umbellifers, traditionally used as food) which are consumed in only one particular country. These are as follows: 8 taxa in Morocco, 9 taxa in Spain, 2 taxa in Sicily, 3 taxa in Bulgaria 3 taxa in Crete, 8 taxa in Armenia, 14 taxa in Turkey, and 3 taxa in Jordan. However, these 50 restrictedly consumed plants are distributed in more than one country (except 15 taxa, which are endemics). Many of the plants that are used in certain countries are not consumed by the neighboring people. The results of the two statistical tests, namely Jaccard index and heatmap clustering (double dendrogram), are discussed. The presence of an outlier, such as Bulgaria, which shares borders, history, and culture with Greece and Turkey, emphasizes the importance of local climate for plant distribution and consumption over cultural interactions. The same was observed for some pairs of countries, such as Spain and Morrocco and Turkey and Armenia, although they had the highest number of common plants that are both distributed and consumed as food. [ABSTRACT FROM AUTHOR]

Extra virgin olive oil (EVOO) is a precious and healthy ingredient of Mediterranean cuisine. Due to its high nutritional value, the interest of consumers in the composition of EVOO is constantly increasing, making it a product particularly exposed to fraud. Therefore, there is a need to properly valorize high-quality EVOO and protect it from fraudulent manipulations to safeguard consumer choices. In our study, we used a straightforward and easy method to assess the molecular traceability of 28 commercial EVOO samples based on the use of SSR molecular markers. A lack of correspondence between the declared origin of the samples and the actual origin of the detected varieties was observed, suggesting possible adulteration. This result was supported by the identification of private alleles based on a large collection of national and international olive varieties and the search for them in the molecular profile of the analyzed samples. We demonstrated that the proposed method is a rapid and straightforward approach for identifying the composition of an oil sample and verifying the correspondence between the origin of olives declared on the label and that of the actual detected varieties, allowing the detection of possible adulterations. [ABSTRACT FROM AUTHOR]

Wine is renowned for its rich content of polyphenols, including resveratrol (Res), known for their health promoting properties. Steamed clam with wine, a popular Mediterranean delicacy that highlights the role of wine as a key ingredient. However, despite these benefits, resveratrol's low bioavailability poses challenges. Could the process of steaming together with clam alter the digestive fate of resveratrol from wine? This study explores the potential of proteoglycan-based nanoparticles from freshwater clam (CFNPs) as a delivery vehicle for enhancing the stability and bioavailability of resveratrol, compared with wine and free Res' solution, aiming to elucidate mechanisms facilitating Res' absorption. The results demonstrated that CFNPs can effectively encapsulate Res with an efficiency over 70%, leading to a uniform particle size of 70.5±0.1 nm (PDI < 0.2). Resveratrol loaded in CFNPs (CFNPs-Res) exhibited an improved antioxidant stability under various conditions, retaining over 90% of antioxidant capacity after three-day storage at room temperature. The controlled-release profile of Res loaded in CFNPs fits both first and Higuchi order kinetics and was more desirable than that of wine and the free Res. Examined by the simulated gastrointestinal digestion, CFNPs-Res showed a significantly higher bioaccessibility and antioxidant retention compared to free Res and the wines. The discovery and use of food derived nanoparticles to carry micronutrients and antioxidants could lead to a shift in functional food design and nutritional advice, advocating much more attention on these entities over solely conventional molecules. [ABSTRACT FROM AUTHOR]

The correction notice for the article "A Systematic Analysis of the Mediterranean Sea" in the Diversity journal addresses errors in Tables 2 and 3, with corrections provided for specific data points in the text. The mistakes identified do not impact the overall content of the article, and only minor adjustments are needed in certain paragraphs. The authors have taken steps to rectify the errors and ensure the accuracy of the scientific conclusions presented in the publication. [Extracted from the article]

To support personalized diets targeting the gut microbiota, we employed an in vitro digestion-fermentation model and 16S rRNA gene sequencing to analyze the microbiota growing on representative foods of the Mediterranean and Western diets, as well as the influence of cooking methods. Plant- and animal-derived foods had significantly different impacts on the abundances of bacterial taxa. Animal and vegetable fats, fish and dairy products led to increases in many taxa, mainly within the Lachnospiraceae. In particular, fats favored increases in the beneficial bacteria Faecalibacterium, Blautia, and Roseburia. However, butter, as well as gouda cheese and fish, also resulted in the increase of Lachnoclostridium, associated to several diseases. Frying and boiling produced the most distinct effects on the microbiota, with members of the Lachnospiraceae and Ruminococcaceae responding the most to the cooking method employed. Nevertheless, cooking effects were highly individualized and food-dependent, challenging the investigation of their role in personalized diets. [ABSTRACT FROM AUTHOR]

The eastern Mediterranean Sea is one of the most invaded marine ecosystems due to the introduction of Lessepsian species, which migrated from the Red Sea to the Mediterranean Sea following the construction of the Suez Canal. Some of these species may initially appear to be beneficial for fisheries by providing additional income sources for fishers; however, this usually occurs at the expense of negatively impacted native species and, thus, the ecosystem, which leads to greater economic losses for the fisheries in the long term. Therefore, this study aims to quantify the impact of N. randalli, which is one of the Lessepsian species with increasing commercial importance for the fisheries, on the food web dynamics in a coastal ecosystem in the northeastern Mediterranean Sea using a mass-balance food web modelling approach by capitalising on field data obtained from trawl samplings conducted within the scope of the study. Results showed that the ecosystem was in a developmental stage and experienced an autotrophic succession. The keystone fish group with a structuring role in the food web was sea breams and porgies. Although N. randalli had positive impacts on certain commercially exploited indigenous demersal fish species by mitigating the negative impact of another Lessepsian species, i.e., Saurida undosquamis (Richardson, 1848), in the food web, it had a negative impact on the keystone group of the food web, i.e., sea breams and porgies. Therefore, N. randalli poses a potential threat to the ecosystem's structure, and the interactions of N. randalli with other species in the food web may instigate an ecosystem reorganisation in the future. We suggest targeted fisheries exploitation and incentives for the fishery of N. randalli as management strategies to mitigate its negative impacts. However, the mitigating role of N. randalli in regulating the negative impacts of S. undosquamis could be adversely affected by its increasing exploitation; therefore, future modelling studies should consider scenario simulations to test such effects. [ABSTRACT FROM AUTHOR]

This study involves an investigation of the effects of various cooking temperatures, freeze–thaw processes, and food preservatives on the quality and shelf-life of sous vide Mediterranean mussels. Cooking temperatures of 80 °C or above significantly improved the microbiological quality, with bacterial counts remaining within the acceptability range for human consumption even after 21 days of refrigerated storage. Fast freezing followed by slow thawing preserved the highest moisture content, potentially improving texture. Sensory analysis revealed that refrigerated sous vide mussels maintained a comparable taste to freshly cooked samples. Frozen samples reheated via microwaving exhibited more intense flavour than pan-reheated or fresh mussels. Food additives, including citric acid, potassium benzoate, and potassium sorbate, alone or in combination with grape seed oil, significantly reduced total volatile basic nitrogen and thiobarbituric acid-reactive substances during 28 days of storage, indicating decreased spoilage and lipid oxidation. Mussels with a combination of these additives registered a nitrogen content as low as 22 mg of N/100g after 28 days, well below the limit of acceptability (<35 mg of N/100g). Food additives also inhibited bacterial growth, with mesophilic bacteria count below 3.35 Log CFU/g after 28 days, compared with 5.37 Log CFU/g in control samples. This study provides valuable insights for developing optimal cooking and preservation methods for sous vide cooked seafood, underscoring the need for further research on optimal cooking and freeze–thaw protocols for various seafood types. [ABSTRACT FROM AUTHOR]

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This article explores the Roman Inquisition's interest in the dietary practices of suspected heretics throughout the Roman Catholic Mediterranean. In an era marked by rampant religious nomadism and a deep uncertainty about assaying and fixing confessional identity, dietary practices were often used to determine religious belonging. For the Roman Inquisition, non-conforming diets served as a clue to potentially more serious spiritual infractions. In the early modern Mediterranean, what one ate was considered a sign of what one believed. [ABSTRACT FROM AUTHOR]

Lavender, known for its distinct floral aroma, has been used in culinary practices for centuries. Traditionally, lavender was primarily utilized in herbal teas and potpourri. However, in recent years, lavender has gained popularity as an ingredient in the food industry, especially in modern cuisine and the production of various food and beverage products. Here are some of the modern uses of lavender in the food industry nowadays: Flavouring Agent: Lavender is employed as a flavouring agent in a range of food and beverage products. It imparts a delicate floral note and a slightly sweet and herbaceous flavour. Chefs and food manufacturers use lavender to infuse flavour into items such as desserts, baked goods, chocolates, ice creams, cocktails, and even savoury dishes like salads and sauces. Herbal Teas and Infusions: Lavender continues to be a popular ingredient in herbal teas and tisanes. Its soothing properties and pleasant aroma make it a favoured choice for tea blends. Lavender infusions can also be used in other beverages like lemonades and cocktails, adding a unique and refreshing twist. Baking: Lavender can be incorporated into various baked goods, including cookies, cakes, scones, and bread. It pairs well with citrus flavours, vanilla, and chocolate, enhancing the overall taste and adding an enticing fragrance. It's important to note that lavender should be used sparingly to avoid overpowering the dish. Culinary Seasoning: In savoury cooking, lavender is sometimes used as a seasoning, particularly in Mediterranean and Provencal cuisine. It can be added to dishes like roasted meats, stews, marinades, and sauces to impart a subtle floral flavour. However, caution should be exercised to prevent excessive use, as lavender can easily dominate the dish if not balanced properly with other ingredients. Condiments and Jams: Lavender is utilized in the production of condiments and spreads, such as lavender-infused honey, lavender-infused oils, and lavender jams or jellies. These products provide a unique twist to traditional spreads and add a touch of floral sophistication. Artisanal Chocolates and Confections: Chocolatiers and confectioners often incorporate lavender into their creations. Lavender-infused chocolates, truffles, caramels, and nougats have gained popularity for their delicate and sophisticated flavour profiles. [ABSTRACT FROM AUTHOR]

While the Mediterranean diet (MD) is championed as a healthy and sustainable dietary pattern, the NOVA classification is discussed as a tool to identify ultra-processed foods and further specify healthy food choices. We tested whether the NOVA System aligns with the MD recommendations as presented in the MD pyramids. Foods from the Greek branded food composition database, HelTH, (n = 4581) were scored according to NOVA and assigned to the tiers of the traditional and/or sustainable MD pyramids. Nutritional quality was measured as nutrient content and Nutri-Score grades. NOVA identified 70.2% of all foods as UPFs, and 58.7% or 41.0% of foods included in the sustainable and the traditional MD, respectively. Although foods at the top of the pyramids were mostly (>80%) UPFs, NOVA identified > 50% of foods in the MD base as UPFs. Only 22–39% of foods in the MD base were not UPFs and of high nutritional quality (Nutri-Score A-B). NOVA has low discriminatory capacity across the MD tiers, and it restricts food choices to <30% of foods currently available in supermarkets and <60% within the recommended MD tiers. Therefore, the NOVA classification cannot always identify suitable food choices under the MD pyramid in the modern packaged food environment. [ABSTRACT FROM AUTHOR]

This paper will try to sketch the conceptual transformations of the Mediterranean diet from the second half of the 20th century to the present. This undoubtedly popular food model, which combines various food cultures of the Mediterranean, was initially recognized due to its health benefits, contributing to the prevention of cardiovascular diseases. The initial impulse for the global popularity of the Mediterranean food culture, which came from medical and nutrition sciences, has helped simplify, in the long run, the complex food systems of the Mediterranean, which have been recognized as a homogeneous culinary and cultural pattern since the 2000s. After the Mediterranean diet was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2010, the understanding of this food culture changed. Today, the Mediterranean diet is being examined within the context of sustainable development policies and the protection of biodiversity and ecosystems with the aim of developing new long-term political and economic models within the necessary transformations of present food systems towards greener and more sustainable solutions. [ABSTRACT FROM AUTHOR]

This paper will try to sketch the conceptual transformations of the Mediterranean diet from the second half of the 20th century to the present. This undoubtedly popular food model, which combines various food cultures of the Mediterranean, was initially recognized due to its health benefits, contributing to the prevention of cardiovascular diseases. The initial impulse for the global popularity of the Mediterranean food culture, which came from medical and nutrition sciences, has helped simplify, in the long run, the complex food systems of the Mediterranean, which have been recognized as a homogeneous culinary and cultural pattern since the 2000s. After the Mediterranean diet was inscribed on the UNESCO Representative List of the Intangible Cultural Heritage of Humanity in 2010, the understanding of this food culture changed. Today, the Mediterranean diet is being examined within the context of sustainable development policies and the protection of biodiversity and ecosystems with the aim of developing new long-term political and economic models within the necessary transformations of present food systems towards greener and more sustainable solutions. [ABSTRACT FROM AUTHOR]

Table olives are among the most popular fermented foods in the Mediterranean area. In Sicily, split green table olives are produced on a small scale and are traditionally used as an ingredient in various recipes. In order to improve and standardise the production of Nocellara del Belice split table olives, experimental productions inoculated with a commercial LAB strain and two previously selected yeast strains were carried out. The experimental plan included the production of three experimental batches (SO, split olives): SO1, control production inoculated with the commercial strain Lactiplantibacillus pentosus OM13; SO2, L. pentosus OM13 was co-inoculated with Candida boidinii LC1; SO3, L. pentosus OM13 in co-inoculum with C. norvegica OC10. Throughout the 90-day fermentation period, pH, salinity, and microbiological populations were closely monitored. At the conclusion of fermentation, the olives were assessed for colour, pulp hardness, volatile organic compounds, and sensory characteristics. During the process, the inoculated lactobacilli and yeast strains became the dominant populations, reaching levels above 6 Log CFU/mL and dominance percentages exceeding 80%. In the in the co-inoculated trials, brine acidification achieved pH values below 4.5 after 75 days, compared to the control trial, which reached this level after 21 days. The co-inoculation approach effectively limited the growth of undesirable microorganisms, resulting in firmer pulp. This combination of inocula also allowed for aromatic differentiation between the trials. Sensory analysis revealed differences in texture, flavour, and overall appreciation, with no unpleasant odours or tastes detected. • The pulp hardness was higher in table olives that were inoculated with yeasts. • The yeast strains inoculum reduced the population of undesirable microorganisms. • The co-inoculation technique varied the VOC profiles of the trials. • Co-inoculated trials showed improved sensory attributes. [ABSTRACT FROM AUTHOR]

The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer. [ABSTRACT FROM AUTHOR]

Centaurea species are well known as a source of phytopharmaceuticals having both beneficial and harmful influences on human health. Centaurea scabiosa L. is a wild edible plant used in Mediterranean cuisine in the Dalmatian region of Croatia. We have assessed the volatile oil's chemical composition using GC/MS chromatography and its cytotoxic activity on human fibroblasts using the MTT test. Data on chromosome number, obtained by classical karyological methods, and genome size, assessed by flow cytometry, of the same plant material of C. scabiosa, were also given. The major chemical compounds found in C. scabiosa volatile oil were heptacosane, caryophyllene oxide, alloaromadendrene epoxide, α-cyperone, and α-bisabolol. This volatile oil showed no cytotoxicity on human fibroblasts in a dose range of 0.01–1 g/L. The chromosome number of a C. scabiosa sample from Croatia showed 2n = 20 + 2B chromosomes. The total genome DNA amount of 2C = 3.3 ± 0.01 pg or 1 Cx = 1628 Mbp presents the first report on the genome size of this species from Croatia. The presented results support the idea of using this plant in the human diet. To our knowledge, this is the first report on edible C. scabiosa species in general and in particular from Croatia. [ABSTRACT FROM AUTHOR]

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]

In Mediterranean cuisine and culture, olive oil and olive fruits play a significant role. Many people believe that those who consume olive oil and its fruit live longer and have a decreased risk of illness. Olive leaves were used to treat a range of diseases in ancient times, including malaria fever and lower earaches. Although it was not understood at the time what key components were responsible for these effects because they had not yet been discovered, Oleuropein is now recognized as one of the primary elements in immature olive fruits and leaves. Later research was carried out to determine the effects of this molecule, and it was determined that it functions as an antioxidant. Oleuropein consumption has aided in cancer treatment over the years, and this was assumed to be owing to its antioxidant properties. Oleuropein's effects on cancer, however, go beyond that; it is now known that Oleuropein functions as both an anti-proliferative and an apoptotic promoter in many cancer cells. The kinetics and dosages of Oleuropein and the mechanisms behind its involvement and effects in cancer are explored in this review. Finally, the effects of Oleuropein in combination with anticancer medicines are investigated. [ABSTRACT FROM AUTHOR]

CrossFit is a high-intensity training discipline increasingly practiced in recent years. Specific nutritional approaches are usually recommended to maximize performance and improve body composition in high-intensity training regimens; notwithstanding, to date there are no targeted nutritional recommendations for CrossFit athletes. The Mediterranean Diet (MD) is a diet approach with a well-designed proportion of macronutrients, using only available/seasonal food of the Mediterranean area, whose health benefits are well demonstrated. No studies have evaluated this dietary strategy among CrossFit athletes and practitioners; for this reason, we tested the effects of 8 weeks of MD on CrossFit athletes' performance and body composition. Participants were assigned to two groups: a diet group (DG) in which participants performed CrossFit training plus MD, and a control group (CG) in which participants partook in the CrossFit training, continuing their habitual diet. Participants were tested before and after the 8 weeks of intervention. At the end of the study, no significant difference was noted in participants' body composition, whereas improvements in anaerobic power, explosive strength of the lower limbs, and CrossFit-specific performance were observed only in the DG. Our results suggest that adopting a MD in CrossFit athletes/practitioners could be a useful strategy to improve specific strength, endurance, and anaerobic capacity while maintaining overall body composition. [ABSTRACT FROM AUTHOR]

Introduction: A healthy diet and high health-related physical fitness levels may be part of an overall healthy lifestyle. The relationship between adherence to the Mediterranean diet and physical fitness levels has been analyzed in several studies. However, no studies have synthesized evidence on this relationship throughout adulthood. Moreover, in addition to the overall Mediterranean dietary pattern, the associations of individual components of the Mediterranean diet with physical fitness indicators are also unclear. Methods: This protocol for a systematic review and meta-analysis was conducted according to the Preferred Reporting Items for Systematic Review and Meta-Analysis for Protocols statement and the Cochrane Collaboration Handbook. Systematic literature searches will be performed in the MEDLINE (PubMed), Scopus, Web of Science, SPORTDiscus and Cochrane CENTRAL databases to identify studies published up to 31 January 2022. The inclusion criteria will comprise observational studies and randomized controlled trials reporting the associations between adherence to the Mediterranean diet and physical fitness levels on general healthy or unhealthy adults (≥18 years). When at least five studies addressing the same outcome are available, meta-analysis will be carried out to estimate the standardized mean difference of physical fitness according to the adherence to Mediterranean diet. Subgroup analyses will be performed according to the characteristics of the population, the individual dietary components of the Mediterranean diet and physical fitness parameters as long as there are sufficient studies. Ethics and dissemination: This systematic review and meta-analysis protocol is designed for updating evidence on the associations between adherence to overall Mediterranean diet (and specific Mediterranean foods) and physical fitness levels in young, middle-aged, and older adults. Findings from this review may have implications for public health. The results will be disseminated through peer-reviewed publication, conference presentation, and infographics. No ethical approval will be required since only published data will be used. PROSPERO registration number: CRD42022308259. [ABSTRACT FROM AUTHOR]

Definition: The Mediterranean diet is a dietary pattern and associated lifestyle that adopts mainly plant foods. The Mediterranean diet (MD) has been acknowledged by the United Nations Educational, Scientific and Cultural Organization (UNESCO) as an intangible cultural heritage of humanity since 2013, a candidacy involving seven countries in the area, including Portugal, aiming to safeguard the MD in its multiple dimensions. The corresponding food system is recognized as healthy and sustainable by the Food and Agriculture Organization of the United Nations (FAO) and by the World Health Organization (WHO), inspiring dietary guidelines around the world. The current entry examines the sustainability and resilience of the Mediterranean dietary food pattern, using the Portuguese as a case study to examine the feasibility of prospective composite indicators in assessing the sustainability of diets and food systems. Information extracted from reports and official statistics was used to assess a set of proposed metrics. Although information to fulfil most metrics was found, some data gaps were identified, highlighting the need to improve existing metrics. The current work highlights the role of science and policy in transforming four key areas of human–nature interaction: use of natural resources, food systems, production and consumption, and cities' sustainability. Since sustainable production and consumption (SGD 12) is key to the UN's 2030 agenda, it is important to analyze to what extent the dissemination of the Mediterranean diet among the population can be a way to achieve this goal. [ABSTRACT FROM AUTHOR]

Objective: the aim of the present study was to assess the level of physical activity and its association with Mediterranean dietary patterns in university students of health sciences at Universidad de Castilla-La Mancha (Spain). Method: a cross-sectional study was performed through an online survey. The final sample consisted of 555 university students (78.2 % females). Adherence to Mediterranean diet was assessed using the 14-item Mediterranean Diet Adherence Screener (MEDAS). To measure physical activity, the Rapid Assessment of Physical Activity Scale (RAPA) questionnaire was used. Results: according to physical activity, 2.5 % of the participants were considered active and 35.1 % did both strength and flexibility activities. A greater association was seen between intake of fruits (OR = 1.95; 95 % CI, 1.25-3.04), pulses (OR = 1.51; 95 % CI, 1.00-3.20), and nuts (OR = 1.99; 95 % CI, 1.33-2.99) in those considered sufficiently active. Similarly, we found a significant relationship between the intake of fruits (OR = 2.28; 95 % CI, 1.49-3.47), pulses (OR = 1.41; 95 % CI, 1.00-2.08), nuts (OR = 1.96; 95 % CI, 1.34-2.86), and fish/seafood (OR = 1.67; 95 % CI, 1.15-2.43) in those who engaged in both strength and flexibility activities. Conclusion: this study suggests that consumption of certain Mediterranean foods was associated with higher levels of physical activity in a sample of Spanish university students. [ABSTRACT FROM AUTHOR]

Couscous is the product prepared from durum wheat semolina that agglomerates by adding water and undergoes physical and thermal treatment. Couscous is a traditional food from Mediterranean countries consumed for many centuries. Between ancestral domestic practices and industrial performance, the diversity of methods for couscous processing meets the needs of different consumers, whether they are concerned about preserving family culinary traditions or discovering innovative foods that respond to changing consumption patterns. In this work, we present the story of durum wheat couscous through several complementary visions and approaches: a "historical and societal" approach to discover the origins of couscous, its migrations and its unifying role in Mediterranean societies; a "physicochemical" approach to describe the role of wheat components at the heart of couscous grains; a "technological" approach to compare domestic and industrial production of couscous; a "food science" approach to understand organoleptic characteristics of couscous grains; and a "consumer" approach to understand the motivations associated with the consumption of couscous. [ABSTRACT FROM AUTHOR]

Background: Shawerma is a popular traditional food in the Eastern Mediterranean region. Aim: The aim of this study was to assess the shawerma handlers’ compliance with food safety practices and determine the microbial load and pathogenic organisms in the ready-to-eat chicken shawerma sandwiches in the restaurants of Amman, Jordan. Methods: This cross-sectional study used mixed methods including observational checklists to determine the compliance of food safety practices by 120 chicken shawerma handlers from 40 randomly selected restaurants in Amman. Additionally, pathogenic microorganisms were assessed by laboratory analysis in the ready-to-eat chicken shawerma sandwiches. Results: Only 2.5% and 10% complied, respectively, with separating knives and boards used for chicken from the ones used for vegetables. The compliance for maintaining proper temperatures for freezers and chillers were only 62% and 67%, respectively. As for handwashing techniques and using disposable drying papers, the adherence was 5% and 7.5%, respectively. Laboratory analysis showed that 27.5% of the ready-to-eat shawerma had unacceptable levels of microorganisms. Conclusion: Our findings showed poor compliance of food safety practices in chicken shawerma restaurants of Amman. There is a need for capacity building and periodic evaluations of food handlers’ knowledge and practices within a comprehensive food safety program, carried out by qualified trainers. [ABSTRACT FROM AUTHOR]

We investigated the effect of confinement during the COVID-19 pandemic on the consumption of foods characterising the Mediterranean dietary pattern (MDP) and its major correlates in two Italian population-based cohorts comprising 3161 subjects (mean age 57.7 ± 15.4 y). At population level, 38.8% of participants reported an improvement of diet quality during the first nationwide lockdown. Healthful dietary changes were associated with older age (β = 0.41; 95% confidence interval [CI] 0.08, 0.73 for 56–65 vs. 18–39 y), greater wealth (β = 0.45; 0.01, 0.89 for >40,000 ≤ 60,000 vs. ≤ 10,000 EUR/y), increased physical activity (β = 0.52; 0.22, 0.81) and reduced body weight (β = 0.36; 0.11, 0.62). Switching to healthy eating was also related to increased consumption of organic (β = 1.24; 0.88, 1.60) and locally-grown food (β = 0.74; 0.51, 0.96). The first Italian lockdown led, in a substantial part of the population, to higher intake of foods characterising a MDP; this was also accompanied by healthier lifestyle and more sustainable food choices. [ABSTRACT FROM AUTHOR]

Functional food consumption is shown to have a positive effect on anthropometric parameters and human health promotion. In addition, consumers seem to be more interested in food choices, that may have a positive effect on their health. The current study aimed to identify the antioxidant and phenolic content of naturally functional foods from the Mediterranean diet and to investigate consumer behavior towards their consumption in terms of their weight control, as well as their purchasing behavior and knowledge of functional foods. For this purpose, blueberries, cranberries, pomegranate, grapefruit, red peppers, almonds and mountain tea were analyzed for their phenolic content and antioxidant capacity, using the Folin-Ciocalteau and Ferric Reducing Antioxidant Power assays, respectively. Furthermore, nine hundred forty-nine healthy Greek adults participated in an epidemiological study, by completing a validated food frequency questionnaire, for the consumption of the above investigated functional foods. Five hundred and fifty participants also completed an online questionnaire investigating factors that consumers evaluate when purchasing functional foods. Study results showed that the analyzed functional foods were high in antioxidants and phenolic compounds, especially the mountain tea. The increased consumption of cranberries, pomegranate, grapefruit, red peppers and mountain tea was significantly correlated with a decreased Body Mass Index, suggesting a possible positive role, in weight control. Participants seemed to be aware of the beneficial role of these specific investigated Mediterranean functional foods to human health. They evaluated the price, taste and nutritional value, as critical factors to buy these food products. A combination of factors seems to lead them to purchase and consume these functional foods. Future epidemiological and clinical studies should be conducted in order to further evaluate consumer preferences and bioactivity mechanisms related to Mediterranean functional food consumption. [ABSTRACT FROM AUTHOR]

The Mediterranean diet is promoted as one of the healthiest and closely linked to socioecological practices, knowledge and traditions, promoting sustainable food production, and linking geographical origin with food quality and ecosystem services. Consumer adherence to this dietary pattern drives increased consumption of authentic "premium" foods, such as Iberian pig meat and dry-cured ham from Portugal and Spain, argan oil from Morocco, "Djebel" lamb from Tunisia and truffles from Italy and Slovenia, i.e., food products that respond to current ethical, environmental and socially sustainable demands. Geographical indication and appellation of origin can increase traditional food products competitiveness, but the high-value recognition of these products can also lead to economically motivated product adulteration. It is therefore imperative to protect the high added value of these unique food products by ensuring their quality, authenticity, provenance and sustainable production systems. In this review, we provide a critical evaluation of the analytical methods that are currently used for the determination of provenance and authenticity of these Mediterranean products as well as possible strategies for improving the throughput and affordability of the methods discussed. [ABSTRACT FROM AUTHOR]