LEADER 05326nam 2200649 a 450 001 9910831176603321 005 20230801230654.0 010 $a1-118-78502-9 010 $a1-118-71338-9 010 $a1-118-71339-7 035 $a(CKB)2670000000353666 035 $a(EBL)1180247 035 $a(OCoLC)842262321 035 $a(SSID)ssj0000871863 035 $a(PQKBManifestationID)11471595 035 $a(PQKBTitleCode)TC0000871863 035 $a(PQKBWorkID)10823749 035 $a(PQKB)10203110 035 $a(MiAaPQ)EBC1180247 035 $a(EXLCZ)992670000000353666 100 $a20130522d2012 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe Mediterranean diet$b[electronic resource] $ehealth and science /$fRichard Hoffman and Mariette Gerber 210 $aWest Sussex, England $cWiley-Blackwell$dc2012 215 $a1 online resource (416 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3002-0 320 $aIncludes bibliographical references and index. 327 $aTitle Page; Contents; Preface; 1 Overview; 1.1 Development of the MedDiet; 1.1.1 A brief history of the MedDiet; 1.1.2 The traditional MedDiet and present day MedDiets; 1.1.3 International differences; 1.1.4 National representations of the MedDiet; 1.1.5 Sources of information for the general public; 1.2 Lifestyle factors; 1.2.1 Meal patterns; 1.2.2 Siestas; 1.2.3 Physical activity; 1.2.4 Sunshine; 1.3 Health benefits; 1.3.1 Mediterranean dietary patterns; 1.3.2 Endorsements; 1.4 The MedDiet, past, present and future; 1.4.1 Current trends; 1.4.2 The Greek experience; 1.4.3 Not all bad news 327 $a1.4.4 Future prospectsReferences; SECTION 1: CONSTITUENTS; 2 Constituents and Physiological Effects of Mediterranean Plant Foods; 2.1 Introduction; 2.2 Carbohydrates; 2.2.1 Glycaemic index; 2.2.2 Honey; 2.2.3 Physiological effects of carbohydrates; 2.2.4 Fibre; 2.3 Fats; 2.4 Organic acids; 2.5 Minerals; 2.6 Vitamins; 2.6.1 Water soluble vitamins; 2.6.2 Fat soluble vitamins; 2.7 Phytochemicals; 2.7.1 Classes of phytochemicals; 2.7.2 Sensory properties of phytochemicals; 2.7.3 Phenolics; 2.7.4 Terpenes; 2.7.5 Sulphur-containing compounds; 2.7.6 Polyacetylenes 327 $a2.7.7 Nitrogen-containing compounds2.8 Mediterranean plants as medicines; References; 3 Influences of the Supply Chain on the Composition of Mediterranean Plant Foods; 3.1 Significance of the supply chain; 3.2 Growth conditions; 3.2.1 A brief overview of plant metabolism; 3.2.2 Soil; 3.2.3 Sun; 3.2.4 Water; 3.2.5 Other environmental factors; 3.3 Plant cultivar; 3.4 Food retailers and food processing; 3.4.1 Anatomical distribution of nutrients; 3.4.2 Freshness; References; 4 Influences of Food Preparation and Bioavailability on Nutritional Value; 4.1 Introduction; 4.2 Food preparation 327 $a4.2.1 Chopping4.2.2 Cooking; 4.3 Nutrient bioavailability; 4.3.1 Pharmacokinetics of phytochemicals; 4.3.2 Liberation; 4.3.3 Absorption; 4.3.4 Distribution; 4.3.5 Metabolism; 4.3.6 Excretion; 4.3.7 Inter-individual variations in phytochemical pharmacokinetics; References; 5 Guide to the Composition of Mediterranean Plant Foods; 5.1 Types of plant foods consumed as part of a MedDiet; 5.1.1 Consumption; 5.1.2 Diversity of consumption; 5.2 Vegetables; 5.2.1 Green leafy vegetables; 5.2.2 Other green vegetables; 5.2.3 Root vegetables; 5.2.4 Alliums; 5.2.5 Solanaceous vegetables; 5.2.6 Legumes 327 $a5.3 Wheat products5.4 Fruits; 5.4.1 Citrus fruits; 5.4.2 Apples and related fruits; 5.4.3 Stone fruits; 5.4.4 Grapes; 5.4.5 Other berries; 5.4.6 Pomegranates; 5.4.7 Figs; 5.4.8 Dates; 5.4.9 Olives; 5.5 Herbs and spices; 5.6 Nuts and seeds; 5.6.1 Nuts; 5.6.2 Seeds; References; 6 Olive Oil and Other Fats; 6.1 Overview; 6.2 Olive oil; 6.2.1 Consumption and production; 6.2.2 Origin and varieties of olive trees; 6.2.3 Olive oil production; 6.2.4 Traceability and European regulations; 6.2.5 Biochemical composition; 6.3 Other fat sources; 6.3.1 Nuts and seeds; 6.3.2 Herbs and spices 327 $a6.3.3 Meat and dairy 330 $aRecent large-scale epidemiological studies have confirmed the pre-eminence of the Mediterranean diet for reducing the risk of primary and secondary heart disease and cancer. There is also increasingly convincing evidence for its protective value against diabetes, dementias and other age-related disorders, and for increasing overall longevity. The Mediterranean Diet: Health and Science is a timely, authoritative and accessible account of the Mediterranean diet for nutritionists and dieticians. It discusses the Mediterranean diet in the light of recent developments in nutritional biochemis 606 $aNutrition 606 $aCooking, Mediterranean$xHealth aspects 606 $aBiochemistry 615 0$aNutrition. 615 0$aCooking, Mediterranean$xHealth aspects. 615 0$aBiochemistry. 676 $a613.2 676 $a613.2/5 676 $a613.25 700 $aHoffman$b Richard$f1957-$01602754 701 $aGerber$b Mariette$01602755 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910831176603321 996 $aThe Mediterranean diet$93926798 997 $aUNINA