140 research outputs found
The Mediterranean way: why elderly people should eat wholewheat sourdough bread-a little known component of the Mediterranean diet and healthy food for elderly adults
No full textSourdough bread has been considered a healthy food since as far back as ancient times. The wheat used is ground in stone and not in roller mills that destroy some of the nutrients in wheat germ (vitamins, minerals and enzymes). It is made using a sourdough starter composed of natural yeast and lactobacilli (beneficial bacteria). Left to rise for 7–8 h and then baked, the bread contains all the nutrients present in whole grains and, in particular, those in wheat germ. In addition to high-quality proteins and essential fatty acids, it contains a wealth of vitamins and minerals. Sourdough bread, in fact, provides vitamin-E, vitamin-B1, B6, B12, thiamin, niacin, folate, riboflavin, potassium, zinc, iron, magnesium, selenium, calcium, phosphorus and manganese. The bread’s numerous beneficial effects are for the most part linked to two of its peculiar characteristics: the sourdough starter and wheat germ
Benefits of the Mediterranean Diet in the Elderly Patient
No full textThis book illustrates the role of Mediterranean diet in connection with well-being and particularly its impact on health and elderly care, as well as on the mechanisms of aging.
Aging is a natural process of human life. The knowledge that a healthy dietary regimen like the Mediterranean diet can effectively prevent or delay many diseases typically affecting aging people may help to better manage the aging process. From this point of view, knowledge of the numerous benefits of the Mediterranean-style diet may effectively promote better management of the burden of elderly care.
As early as the 1950s, Ancel Keys pointed out the effectiveness of the Mediterranean diet in helping to control, and possibly avoid, myocardial infarction and/or cholesterol metabolism. Quite soon after the first studies were published, it became clear that the Mediterranean diet was beneficial not only in connection with cardiovascular disease but also many other diseases, from diabetes to hypertension, from cancer and thrombosis to neurodegenerative diseases, including dementia.
Examining those benefits in detail, this book offers a valuable educational tool for young professionals and caregivers, as well as for students and trainees in Geriatrics and Nutrition
Hemostasis and Thrombosis
No full textHemostasis is a complex phenomenon involving numerous coagulation factors. These factors circulate as inactive zymogens (inactive enzyme precursor) and act by cleaving downstream proteins so that they become active enzymes. The role of FVII in secondary hemostasis while forming a complex with TF is of primary importance. It was thought that the two pathways of coagulation cascade, the intrinsic (platelet) pathway and the extrinsic (FVII) pathway were equally important, but it is now known that the primary pathway for the initiation of blood coagulation is the TF-activated extrinsic pathway. FVII has a
pivotal role in activating the common pathway of the clotting cascade and thrombin formation. The Mediterranean Diet, (MeD) Extra Virgin Olive Oil (EVOO), and polyphenols have been shown to affect several coagulation factors. The circulating level of FVII is deeply influenced by diet. There is a substantial increase in FVII circulating levels in the postprandial phase. The intake of dietary fat is the main determinant of the postprandial FVII plasma level. The ratio of Saturated Fatty Acids to Mono-Unsaturated Fatty Acids (MUFA) is crucial to postprandial levels of FVII. Diets rich in MUFA (i.e., olive oil, are associated with a significantly lower postprandial peak level of FVII and likely explain the lower rates of Coronary Heart Disease (CHD). in countries in which the diet is habitually rich in MUFAs, such as the Southern European countries. Gene polymorphisms in the FVII promoter region modulate FVII circulating levels. Some of these polymorphismsare associatedwithlower levels of circulating FVII. Also, platelet activity is influenced by diet. The n-3 Polyunsaturated Fatty Acids (PUFAs) Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA) actively reduce platelet aggregation.
This effect results from several mechanisms (i) competition with arachidonic acid, replacing active TxA2 with TxA3; (ii) inhibition of cyclooxygenase; and (iii) a direct antagonistic effect on the TxA2e prostaglandin H2 receptor in human platelets. Polyphenols of EVOO, particularly luteolin, also reduce platelet aggregability, acting as an inhibitor of platelet PDE3. Probably the most exciting data are those concerning the effects of the MeD in modulating gene expression. Dietary interventions have been demonstrated to modulate the expression of pro-atherothrombotic and inflammation genes actively even in high-risk populations. SFAs upregulate both proinflammatory and proatherothrombotic genes, whereas the MeD, EVOO, and polyphenols downregulate the expression of these genes. The MeD, which is rich in olive oil, MUFAs, and polyphenols were demonstrated to exert a modulatory effect toward a protective mode on genes related to chronic degenerative diseases, oxidation, inflammation, and thrombosis (modulating the activity of TF, TFP1, and
thrombin). The phenolic compounds present in EVOO appear to be responsible for the transcriptomic effects, as demonstrated in randomized, controlled human studies in which similar olive oils, but with different phenolic contents, were tested
The Mediterranean diet: a pathway to successful aging.
No full textThe Mediterranean diet has long been known for its health benefits. As early as during the 1950s, Ancel Keys, an American researcher who studied the infuence of the diet on health, championed the utility of the Mediterranean diet in keeping serum cholesterol levels down and in reducing myocardial infarction risk. In 1970, Ancel Keys published the fndings of the “Seven Country Study”, which investigated diet+lifestyle+other risk factors for cardiovascular disease across several countries and cultures over an extended period of time, in an article in the prestigious journal Circulation. The study clearly demonstrated that coronary heart disease (CHD) in the men between 40 and 59 living in seven diferent countries was signifcantly associated with the type of diet they were following and, in particular, to the saturated fat content of the diet. Compared to the individuals following a Mediterranean-type diet, who showed a relatively low incidence
of CHD (Greece=32 cases/10,000/year; Yugoslavia=53 cases/10.000/year; Italy = 100 cases/10,000/year), men living in the United States and Finland, countries where a
(western) diet high in saturated fat was predominantly followed, showed a signifcantly higher incidence of CHD, which reached 177 and 198 cases/10,000/year, respectively.
Further studies showed that the Mediterranean diet could prevent and manage not only diseases of the cardiovascular system, but many others as well, including diabetes, hypertension, cancer, thrombosis and neurodegenerative disorders, including dementia
Fresh Fruit
No full textFresh fruit is a fixed component of Mediterranean diet, in that it is an integral part
of lunch and dinner and substitutes the dessert.
Fruits are naturally low in fat, sodium, calories, and important sources of many essential nutrients, including potassium, dietary fiber, and folate (folic acid). None have cholesterol. The fruit fiber content is important for proper bowel function: it helps reduce constipation and diverticulosis. Moreover, fiber-containing foods, such as fruits, help provide a feeling of fullness with fewer calories. Whole or cut-up fruits are important sources of dietary fiber; fruit juices contain little or no fiber. Fruits contain also many antioxidants such as polyphenolic flavonoids and vitamin C. These compounds protect from oxidant stress, diseases, and cancers, and help the body develop capacity to fight against these ailments by boosting the immunity level. The high antioxidant values of fruit can be measured as “Oxygen Radical Absorbent Capacity” (ORAC). According to US Department of Agriculture [1], it is highly advisable to eat a diet rich in fruit, for the following reasons:
• May reduce risk for stroke, other cardiovascular diseases, and type-2 diabetes.
• A fruit containing eating pattern is part of an overall healthy diet and may protect
against certain cancers.
• Fruit helps maintain optimum health due to the health promoting phytochemicals
it contains—many of which are still being identified.
• One to 2–1/2 cups of fruit are recommended each day, depending on how many
calories you need.
In the Healthiest Way of Eating Plan, the consumption of 5–10 servings of fruits-plus- vegetables ccombined) each day is encouraged. In particular, they recommend for a more generous amount of fruits and vegetables than the amount recommended by the Centers for Disease Control (CDC) at the U.S. Department of Health andHuman Services (DHHS). The CDC recommends between 1.5–2.5 cups of fruit and 2.5–4.0 cups of vegetables per day, as well as a target goal of at least 5 fruit-plus-vegetable servings (combined) per day. The WHFoods recommend to take closer to 3 fruit servings per day (consisting of one cup’s worth of fruit per serving, or 3 cups total per day) to provide with optimum health benefits. With respect to berries (grapes are included among the berry fruits), it is recommended to include berries at least 3–4 times per week within fruit servings. In several sample meal plans, berries are included on a daily basis. It would definitely not be a mistake to include a serving of either grapes, raspberries, blueberries, strawberries, cranberries, or other berries in a daily meal plan! When including grapes among daily fruit servings, one should treat one cup as the equivalent of approximately 15–20 grapes. Here, the most common fruit of the daily Mediterranean diet are briefly described
Vascular effects of the Mediterranean diet-Part II: Role of omega-3 fatty acids and olive oil polyphenols
No full textThe lower occurrence of cardiovascular disease and cancer in populations around the Mediterranean basin as detected in the 1950s was correctly attributed to the peculiar dietary habits of those populations. Essentially, until the mid-20th century, typical Mediterranean diets were rich in fruits, vegetables, legumes, whole-wheat bread, nuts, fish, and, as a common culinary trait, the routine use of extra-virgin olive oil. Nowadays, the regular adoption of such dietary patterns is still thought to result in healthful benefits. Such patterns ensure the assumption of molecules with antioxidant and anti-inflammatory actions, among which ω-3 polyunsaturated fatty acids (PUFAs), ω-9 monounsaturated fatty acids (oleic acid), and phenolic compounds. The aim of this review is to provide an update of the vasculo-protective pathways mediated by ω-3 PUFAs and polyphenols in the context of the modern Mediterranean dietary habits, including the possible cross-talk and synergy between these typical components. This review complements a parallel one focusing on the role of dietary nitrates and alimentary fats
Revisiting the servitization-sustainability link: A case study in the professional printing supply chain
No full textThis paper investigates the link between servitization and sustainability. Extant literature assumes a positive effect of servitization on sustainability, while limited contributions report that, under certain conditions, servitization can also have negative effects. Through a case study on the professional printer supply chain, we show that the positive relationship between servitization and sustainability does not always hold true, and we clarify the nature of the links between servitization and sustainability. By drawing on causal loop diagrams based on system dynamics modeling, we differentiate between “built-in sustainability in servitization” and “sustainability potential in servitization”. With the former, we refer to the inherent sustainability effect that results from the mere application of servitization. For example, servitization leads, ceteris paribus, to the reduction of the number of required printers to achieve the printing jobs required by customers. The latter shows, however, that there is a latent sustainability potential that can be released, only if refurbishing and component recycling activities take place to extend the product lifetime. The case study also highlights that a systemic view is essential for assuring the overall positive impact of servitization on the environment. If manufacturing firms or institutions cannot track the way printers are disposed, e.g., outside of the borders of a country, the full potential of sustainability embedded in servitization cannot be achieved
Architecture and structure in the Italian school of engineering. redrawing and 3d printing for Construction History
No full textItaly between 1950s and 1970s was a unique stage for a trans-disciplinary collaboration
between architecture and engineering. What of “architecture” can be traced in the original
languages of the Italian School of Engineering? And what of “structural conception” can be
traced in the original languages of Italian post-war architecture? This contribution faces the
subject through the story of some material investigations conducted on a selection of
significant "structural architectures", carried out between 1945 and 1980, but especially
through the evolution of the pioneering tools of investigation introduced by Sergio Poretti for
the study of 20th century architecture: the "reconstructive redrawing" - which from the
axonometric cross-section, made with the 2D Cad, developed it self in the 3D virtual model
and in 3D printed models, embodies a fundamental tool of knowledge for the analysis of the
relationship between form and structure. The contribution is part of the SIXXI project
(www.sixxi.eu), within the SIXXI3DLab research uni
Total cholesterol levels and the risk of mild cognitive impairment and Alzheimer's disease
No full textLe monete celebrative di Marco Emilio Lepido
No full textAnalisi e interpretazione dei denari RRC 419/1e e 419/2. Le due monete appartengono ad emissioni battute a Roma, nel 61 a.C., dal magistrato monetale Marco Emilio Lepido, futuro triumvir rei publicae constituendae, membro, con Marco Antonio e Ottaviano, del secondo triumvirato, costituito alla fine del 43 a.C. Dal punto di vista tipologico, entrambe le emissioni si inseriscono nel quadro di una produzione monetale caratterizzata dalla progressiva affermazione di scelte volte ad enfatizzare elementi di carattere personale o gentilizio, direttamente connessi ai tresviri monetali tramite un uso attento della genealogia e della memoria familiare. In questa prospettiva, le iconografie che connotano le due monete sono interpretabili in riferimento alla figura dell'antenato omonimo del magistrato, Marco Emilio Lepido, console nel 187 a.C. Il primo denario (RRC 419/1e) è contraddistinto, sul dritto anepigrafe, da una testa femminile ornata con diadema e corona di alloro, affiancata dalle immagini di una coroncina e di una coppa (culullus). Sul rovescio la moneta reca l'immagine di una statua equestre raffigurante un cavaliere in abiti civili, ma con un trofeo bellico (gli spolia del nemico vinto) sulla spalla, iconografia riconducibile al monumento onorario eretto, con decreto del senato, sul Campidoglio e dedicato ali' omonimo predecessore del magistrato monetale per celebrare l'atto di coraggio da lui compiuto, durante la seconda guerra punica, quando, quindicenne, uccidendo un nemico in battaglia, aveva salvato la vita ad un concittadino. Il secondo denario (RRC 419/2) presenta al dritto una testa femminile recante gli attributi di diadema e corona turrita, accompagnata dalla legenda ALEXANDREA, che ne consente l'identificazione come la personificazione della città egiziana. Il tipo del rovescio, strettamente correlato, richiama l'incarico ufficiale assunto dall'antenato Marco Emilio Lepido nel 201 a.C., quando, con decreto del senato, gli fu affidata la tutela del giovane sovrano d'Egitto Tolemeo V Epifane
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