Dear Colleagues,

A wealth of research has correlated the Mediterranean diet, namely the traditional diet that prevails on the northern shores of the Mediterranean basin, with beneficial health effects, including a lower incidence of certain chronic diseases and reduced mortality risks. This dietary pattern is characterized by a high intake of olive oil, vegetables, fruits, unprocessed cereals, legumes and aromatic herbs; a moderate intake of fish, dairy products and wine; and a low intake of red meat. Although it has become apparent that this is one of the healthiest diets in the world, the underlying mechanisms responsible for its beneficial effects have not yet been fully elucidated. One of the prevailing perceptions is that the Mediterranean diet combats the oxidative stress that occurs when there is an excess of free radical production in the body—a situation that has been associated with the pathogenesis of several chronic diseases. Notably, key ingredients of the Mediterranean diet, such as olive oil, fruit, vegetables, wine, etc., contain a myriad of free-radical-scavenging antioxidants. It is generally believed that such antioxidants detoxify free radicals in the human body, and thus prevent or delay the development of oxidative-stress-related diseases. Nevertheless, intensive research has convincingly demonstrated that a plethora of diet-derived compounds protect cells and tissues against oxidative damage by exerting mechanisms beyond their free radical scavenging capacity. Such compounds may, for example, prevent the generation of reactive free radicals or further activate intrinsic mechanisms of defense against oxidative stress. Therefore, the current Special Issue will be focused on understanding how antioxidants and other bioactive compounds in foods comprising the Mediterranean diet exert their health-protecting effects. 

We invite you to contribute original research or review articles that explore mechanistic aspects of the beneficial potential of Mediterranean diet food compounds. 

Dr. Alexandra Barbouti
Dr. Vlasios Goulas
Guest Editors

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