Section A: The Mediterranean diet: Concepts and overviews 1. The Mediterranean diet: History, concepts and elements Jordi Salas-Salvadó and Christopher Papandreou 2. Mediterranean diet: A long journey toward intangible cultural and sustainability Lluís Serra-Majem and F. Xavier Medina 3. Mediterranean diet in children and adolescents Emmanuella Magriplis and Antonis Zampelas 4. The Mediterranean diet and cardiovascular disease: An overview Emmanuella Magriplis and Antonis Zampelas 5. Socioeconomic factors for the adherence to the Mediterranean diet in North Africa: The shift from 1990 to 2019 Karima El Rhazi, Khaoula El Kinany, and Vanessa Garcia-Larsen 6. Mediterranean lifestyle: Linking social life and behaviors, residential environment, and cardiovascular disease prevention Ekavi N. Georgousopoulou, Elena S. George, Duane D. Mellor, and Demosthenes B. Panagiotakos 7. Orthodox religious fasting: A vital subset of the Mediterranean diet Theocharis Koufakis, Spyridon N. Karras, Pantelis Zebekakis, and Kalliopi Kotsa 8. Food security and adherence to the Mediterranean diet: An interplay of socio-demographic characteristics Maria G. Grammatikopoulou, Konstantinos Gkiouras, Antigoni Tranidou, and Dimitrios G. Goulis 9. Mediterranean diet, nutrition transition, and cardiovascular risk factor in children and adolescents Roberta Ricotti, Marina Caputo, and Flavia Prodam 10. Precision nutrition: Mediterranean diet and genetic susceptibility Mahmut Cerkez Ergoren and Gulten Tuncel 11. Mediterranean food and environmental impacts Youssef Aboussaleh, Hamid El Bilali, Francesco Bottalico, Gianluigi Cardone, Giovanni Ottomano Palmisano, and Roberto Capone 12. Mediterranean adequacy index: Features and applications Alessandro Menotti and Paolo Emilio Puddu 13. Nutritional adequacy of the Mediterranean diet Itandehui Castro Quezada, Blanca Román Viñas, and Lluís Serra-Majem 14. Toward a Mediterranean-style diet outside the Mediterranean region: Evidence of implementation and adherence Fotini Tsofliou, Eirini-Iro Arvanitidou, and Xenophon Theodoridis Section B: Components of the Mediterranean diet 15. Contribution of nuts to the Mediterranean diet Emilio Ros 16. The Mediterranean diet and mineral composition Marta Mesías, Isabel Seiquer, and Cristina Delgado-Andrade 17. Hydroxytyrosol as a component in the Mediterranean diet and its role in disease prevention Carmen Ramírez-Tortosa, Cristina Ramirez-Perez, José J. Gaforio, José L. Quiles, Juan A. Moreno, and Cesar L. Ramirez-Tortosa 18. Light, regular red wine consumption at main meals: A key cardioprotective element of traditional Mediterranean diet Marcello Iriti, Elena Maria Varoni, and Sara Vitalini 19. Frying a cultural way of cooking in the Mediterranean diet and how to obtain improved fried foods Alba Garcimartín, Adrián Macho-González, Giulia Caso, Juana Benedí, Sara Bastida, and Francisco J. Sánchez-Muniz 20. Wild greens used in the Mediterranean diet Rúbia C.G. Corrêa, Francesco Di Gioia, Isabel C.F.R. Ferreira, and Spyridon A. Petropoulos 21. Raisins and the other dried fruits: Chemical profile and health benefits Magdalena Jeszka-Skowron and Beata Czarczyńska-Goślińska 22. Date palm fruit (Phoenix dactylifera): Nutritional values and potential benefits on health Najla Bentrad and Asma Hamida-Ferhat 23. Dietary fiber intake and the Mediterranean population Ligia J. Dominguez and Mario Barbagallo 24. Oleic acid and implications for the Mediterranean diet Aleksandra Arsic 25. Fish in the Mediterranean diet María Molina-Vega, Ana María Gómez Pérez, and Francisco J. Tinahones 26. The Mediterranean diet and its individual components: Linking with obesity in Italy Silvio Buscemi, Davide Corleo, Fabio Galvano, and Antonino De Lorenzo 27. Bioactive compounds in oranges from the Mediterranean climate area Laura Cebadera-Miranda, Patricia Morales, and Montaña Cámara Section C Medical, health, and nutritional aspects of the Mediterranean diet 28. Gestational diabetes mellitus and Mediterranean diet principles Carla Assaf-Balut, Nuria García de la Torre, Laura del Valle, Johanna Valerio, Alejandra Durán, Elena Bordiú, Ana Barabash, Miguel Rubio, and Alfonso Luis Calle-Pascual 29. The Mediterranean diet and asthma Despina Koumpagioti, Barbara Boutopoulou, and Konstantinos Douros 30. The Mediterranean diet, dietary inflammatory index, and adiposity Cristina Galarregui, M. Angeles Zulet, J. Alfredo Martínez, and Itziar Abete 31. Microglia-mediated neuroinflammation and Mediterranean diet Ruth Hornedo-Ortega, Rocío M. de Pablos, Ana B. Cerezo, Tristan Richard, M. Carmen Garcia-Parrilla, and Ana M. Troncoso 32. Mediterranean diet, inflammation, and telomere length maintenance Sergio Davinelli and Giovanni Scapagnini 33. Olive oil nutraceuticals and chronic disease prevention: More than an offshoot of the Mediterranean diet Ahmad Alkhatib 34. The Mediterranean diet and metabolic syndrome E. Gouveri, G. Marakomichelakis, and E.J. Diamantopoulos 35. The Mediterranean diet and breast cancer risk Christiana A. Demetriou, Maria G. Kakkoura, Andreas Hadjisavvas, Maria A. Loizidou, Carlotta Sacerdote, Paolo Vineis, and Kyriacos Kyriacou 36. The Mediterranean diet and arthritis Francesca Oliviero, Paolo Sfriso, Paola Galozzi, Leonardo Punzi, and Paolo Spinella 37. Mediterranean diet and pregnancy E. Gesteiro, Francisco J. Sánchez-Muniz, and Sara Bastida 38. Laryngopharyngeal reflux and the Mediterranean diet Craig H. Zalvan, Jan Geliebter, and Raj Tiwari 39. The Mediterranean style diet and cognition Roy J. Hardman and Melissa Formica 40. Mediterranean diet and mental well-being in the young J.J. Muros and E. Knox 41. Mediterranean diet and female fertility: Cross-talk of an evidence-based approach Maria G. Grammatikopoulou, Maria Lampropoulou, and Dimitrios G. Goulis 42. Mediterranean diet and the postprandial state: A focus on inflammation, endothelial dysfunction, and hemostasis Paraskevi Detopoulou, Elizabeth Fragopoulou, Tzortzis Nomikos, and Smaragdi Antonopoulou 43. Socioeconomic determinants of the adherence to the Mediterranean diet Marialaura Bonaccio, Americo Bonanni, Maria Benedetta Donati, Giovanni de Gaetano, and Licia Iacoviello 44. Fungal species and toxins in wines and grapes in the Mediterranean area Francesco Tini, Giovanni Beccari, and Lorenzo Covarelli 45. Metabolomics and the Mediterranean diet M. Isabel Ruiz-Moreno, Alberto Vilches-Perez, Cristina Gallardo-Escribano, Maria Garces-Martin, and M. Rosa Bernal-Lopez46. Antiinflammatory activity exerted by minor compounds found in virgin olive oilsCristina Sánchez-Quesada, Carmen Rodríguez-García, and José J. Gaforio   Section D: Novel nutraceuticals and edible plants used in the Mediterranean region 47. Effects of nutraceuticals of Mediterranean diet on aging and longevity Anna Aiello, Giulia Accardi, Calogero Caruso, and Giuseppina Candore 48. Essential oils from Mediterranean aromatic plants Filomena Nazzaro, Laura De Martino, Florinda, Fratianni, and Vincenzo De Feo 49. Apoptotic activities of Mediterranean plants José-Luis Ríos and Isabel Andújar 50. Red wine and atherosclerosis: Implications for the Mediterranean diet Bianca Scolaro

Provides supportive evidence to embrace a holistic approach in understanding the Mediterranean diet, from the cell to the well-being of geographical populations Addresses concepts, overviews, components of the diet, and medical, health and nutritional aspects Contains coverage of emerging fields of diet science and important discoveries relating to diet and nutrition