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Authors: Dr. Barry Sears

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Serra-Majem L, Roman B, and Estruch R. “Scientific evidence of interventions using the Mediterranean diet: a systematic review.” Nutr Rev 64: S27–S47 (2006)

Shai I, Schwarzfuchs D, Henkin Y, Shahar DR, Witkow S, Greenberg I, Golan R, Fraser D, Bolotin A, Vardi H, Tangi-Rozental O, Zuk-Ramot R, Sarusi B, Brickner D, Schwartz Z, Sheiner E, Marko R, Katorza E, Thiery J, Fiedler GM, Blüher M, Stumvoll M, and Stampfer MJ. “Dietary Intervention Randomized Controlled Trial (DIRECT) Group. “Weight loss with a low-carbohydrate, Mediterranean, or low-fat diet.” N Engl J Med 359: 229–241 (2008)

Siri-Tarino PW, Sun Q, Hu FB, and Krauss RM. “Meta-analysis of prospective cohort studies evaluating the association of saturated fat with cardiovascular disease.” Am J Clin Nutr 91: 535–546 (2010)

Singh B, Parsaik AK, Mielke MM, Erwin PJ, Knopman DS, Petersen RC and Roberts RO. “Association of Mediterranean diet with mild cognitive impairment and Alzheimer’s disease.” J Alzheimer’s Dis 39: 271–282 (2013)

Sjogren P, Becker W, Warensjö E, Olsson E, Byberg L, Gustafsson IB, Karlström B, and Cederholm T. “Mediterranean and carbohydrate-restricted diets and mortality among elderly men: a cohort study in Sweden.” Am J Clin Nutr 92: 967–974 (2010)

Sofi F, Macchi C, Abbate R, Gensini GF, and Casini A. “Effectiveness of the Mediterranean diet: can it help delay or prevent Alzheimer’s disease?” J Alzheimer’s Dis 20: 795–801 (2010)

Tangney CC, Kwasny MJ, Li H, Wilson RS, Evans DA, and Morris MC. “Adherence to a Mediterranean-type dietary pattern and cognitive decline in a community population.” Am J Clin Nutr 93: 601–607 (2011)

Tognon G, Kwasny MJ, Li H, Wilson RS, Evans DA, and Morris MC. “Does the Mediterranean diet predict longevity in the elderly? A Swedish perspective.” Age 33: 439–450 (2011)

Trichopoulou A, Costacou T, Bamia C, and Trichopoulos D. “Adherence to a Mediterranean diet and survival in a Greek population.” N Engl J Med 348: 2599–2608 (2003)

Trichopoulo A, Naska A, Orfanos P, and Trichopoulos D. “Mediterranean diet in relation to body mass index and waist-to-hip ratio: the Greek European Prospective Investigation into Cancer and Nutrition Study.” Am J Clin Nutr 82: 935–40 (2005)

Tsivgoulis G, Judd S, Letter AJ, Alexandrov AV, Howard G, Nahab F, Unverzagt FW, Moy C, Howard VJ, Kissela B, and Wadley VG. “Adherence to a Mediterranean diet and risk of incident cognitive impairment.” Neurology 80: 1684–1692 (2013)

Valls-Pedret C, Lamuela-Raventós RM, Medina-Remón A, Quintana M, Corella D, Pintó X, Martínez-González MÁ, Estruch R, and Ros E. “Polyphenol-rich foods in the Mediterranean diet are associated with better cognitive function in elderly subjects at high cardiovascular risk.” J Alzheimer’s Dis 29: 773–782 (2012)

Vassallo N and Scerri C. “Mediterranean diet and dementia of the Alzheimer type.” Curr Aging Sci 6: 150–162 (2013)

Vasto S, Scapagnini G, Rizzo C, Monastero R, Marchese A, and Caruso C. “Mediterranean diet and longevity in Sicily: survey in a Sicani Mountains population.” Rejuvenation Res 15: 184–188 (2012)

Willett WC, Sacks F, Trichopoulou A, Drescher G, Ferro-Luzzi A, Helsing E, and Trichopoulos D. “Mediterranean diet pyramid: a cultural model for healthy eating.” Am J Clin Nutr 61: 1402–1406S (1995)

CHAPTER 6. ANTI-INFLAMMATORY SUPPLEMENTS

Chung S, Yao H, Caito S, Hwang JW, Arunachalam G, and Rahman I. “Regulation of SIRT1 in cellular functions: role of polyphenols.” Arch Biochem Biophys 501: 79–90 (2010)

Consumer Reports. “Fish oil pills vs. claims.” January, 2012 (2012)

Depner CM, Taber MG, bobe G, Kensicki E, Bohren KM, and Jump DB. “A
metabolomics analysis of omega-3 fatty acid-mediated attenuation of Western diet-induced nonalcoholic steatohaptitis in LDLR-/- mice.” PLoS ONE 8: e83756 (2013)

Easton MDL, Luszniak D, and E Von der Geest. “Preliminary examination of contaminant loadings in farmed salmon, wild salmon and commercial salmon feed.” Chemosphere 46: 1053–1074 (2002)

Endres S, Ghorbani R, Kelley VE, Georgilis K, Lonnemann G, van der Meer JW, Cannon JG, Rogers TS, Klempner MS, Weber PC, Schafter EJ, Wolff SM, and Dinarello CA. “The effect of dietary supplementation with n-3 polyunsaturated fatty acids on the synthesis of interleukin-1 and tumor necrosis factor by mononuclear cells.” N Engl J Med 320: 265–271 (1989)

Freeman D. “American Kids Aren’t the Fattest After All: Go Spain and Italy!” CBS News (
http://www.cbsnews.com/news/american-kids-arent-the-fattest-after-all-go-spain-and-italy
). June 25, 2010 (2010)

Haorah J, Knipe B, Leibhart J, Ghorpade A, and Persidsky Y. “Alcohol-induced oxidative stress in brain endothelial cells causes blood-brain barrier dysfunction.” J Leukoc Biol 78: 1223–1232 (2005)

Harris WS, Pottala JV, Varvel SA, Borowski JJ, Ward JN, and McConnell JP. “Erythrocyte omega-3 fatty acids increase and linoleic acid decreases with age: observations from 160,000 patients.” Prostaglandins Leukot Essent Fatty Acids 88: 257–263 (2013)

Holub DJ and Holub BJ. “Omega-3 fatty acids from fish oils and cardiovascular disease.” Mol Cell Biochem 263: 217–225 (2004)

Hwang JT, Kwon DY, and Yoon SH. “AMP-activated protein kinase: a potential target for the diseases prevention by natural occurring polyphenols.” N Biotechnol 26: 17–22 (2009)

Kawabata T, Hirota S, Hirayama T, Adachi N, Hagiwara C, Iwama N, Kamachi K, Araki E, Kawashima H, and Kiso Y. “Age-related changes of dietary intake and blood eicosapentaenoic acid, docosahexaenoic acid, and arachidonic acid levels in Japanese men and women.” Prostaglandins Leukot Essent Fatty Acids 84: 131–137 (2011)

Kiecolt-Glaser JK, Epel ES, Belury MA, Andridge R, Lin J, Glaser R, Malarkey WB, Hwang BS, and Blackburn E. “Omega-3 fatty acids, oxidative stress, and leukocyte telomere length: A randomized controlled trial.” Brain Behav Immun 28: 16–24 (2013)

MacFarlane N, Salt J, Birkin R and Kendrick A. “The FAST Index - a fishy scale. A search for a test to quantify fish flavor.” INFORM 12: 244–249 (2001)

Mueller T.
Extra Virginity: The Sublime and Scandalous World of Olive Oil.
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Perez-Jimenez J, Neveu V, Vos F, and Scalbert A. “Identification of the 100 richest dietary sources of polyphenols.” Eur J Clin Nutr 64: S112–S120 (2010)

Rizzo AM, Montorfano G, Negroni M, Adorni L, Berselli P, Corsetto P, Wahle K, and Berra B. “A rapid method for determining arachidonic: eicosapentaenoic acid ratios in whole blood lipids: correlation with erythrocyte membrane ratios and validation in a large Italian population of various ages and pathologies.” Lipids Health Dis 9: 7 (2010)

Sears, B.
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CHAPTER 7: POLYPHENOLS: THE NEXT ESSENTIAL NUTRIENTS

Andujar I, Recio MC, Giner RM, and Rios JL. “Cocoa polyphenols and their potential benefits for human health.” Oxid Med Cell Longev 2012: 906252 (2012)

Christaki E and Opal SM. “Is the mortality rate for septic shock really decreasing?” Curr Opin Crit Care 14: 580–586 (2008)

Daglia M. “Polyphenols as antimicrobial agents.” Curr Opin Biotechnol 23: 174–181 (2012)

Faller ALK and Fialho E. “Polyphenol content and antioxidant capacity in organic and conventional plant foods.” J Food Composition and Analysis 23: 561–568 (2010)

Frankenburg FR.
Vitamin Discoveries and Disasters: History, Science, and Controversies.
Praeger Press. Westport, CT. (2009)

Hwang JT, Kwon DY, and Yoon SH. “AMP-activated protein kinase: a potential target for the diseases prevention by natural occurring polyphenols.” N Biotechnol 26: 17–22 (2009)

Lippi D. “Chocolate in history: food, medicine, medi-food.” Nutrients 5: 1573–1585 (2013)

Landete JM. “Updated knowledge about polyphenols: functions, bioavailability, metabolism, and health.” Crit Rev Food Sci Nutr 52: 936–948 (2012)

Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, and Stuart DA. “Survey of commercially available chocolate- and cocoa-containing products in the United States. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.” J Agric Food Chem 57: 9169–9180 (2009)

Obrenovich ME, Nair NG, Beyaz A, Aliev G, and Reddy VP. “The role of polyphenolic antioxidants in health, disease, and aging.” Rejuvenation Res 13: 631–643 (2010)

Perez-Jimenez J, Neveu V, Vos F, and Scalbert A. “Identification of the 100 richest dietary sources of polyphenols.” Eur J Clin Nutr 64: S112–S120 (2010)

Rawel HW and Kulling SE. “Nutritional contribution of coffee, cocoa, and tea phenolics to human health.” J Consumer Protection and Food Safety 2: 399–407 (2007)

Scapagnini G, Vasto S, Abraham NG, Caruso C, Zella D, and Fabio G. “Modulation of Nrf2/ARE pathway by food polyphenols: a nutritional neuroprotective strategy for cognitive and neurodegenerative disorders.” Mol Neurobiol 44: 192–201 (2011)

Scholz S and Williamson G. “Interactions affecting the bioavailability of dietary polyphenols in vivo.” Int J Vitam Nutr Res 77: 224–235 (2007)

Visioli F, De La Lastra CA, Andres-Lacueva C, Aviram M, Calhau C, Cassano A, D’Archivio M, Faria A, Fave G, Fogliano V, Llorach R, Vitaglione P, Zoratti M, and Edeas M. “Polyphenols and human health: a prospectus.” Crit Rev Food Sci Nutr 51: 524–546 (2011)

Wilson PK and Hurst WJ.
Chocolate as Medicine
. RSC Publishers. Cambridge, UK (2012)

CHAPTER 8: POLYPHENOLS AND GUT HEALTH

Cardona F, Andres-Lacueva C, Tulipani S, Tinahones FJ, and Queipo-Ortuno MI. “Benefits of polyphenols on gut microbiota and implications in human health.” J Nutr Biochem 24: 1415–1422 (2013)

Caricilli AM and Saad MJ. “The role of gut microbiota on insulin resistance.” Nutrients 5: 829–851 (2013)

Clemente JC, Ursell LK, Parfrey LW, and Knight R. “The impact of the gut microbiota on human health: an integrative view.” Cell 148: 1258–1270 (2012)

Davis JE, Gabler NK, Walker-Daniels J, and Spurlock ME. “TLR-4 deficiency selectively protects against obesity induced by diets high in saturated fat.” Obesity 16: 1248–1255 (2008)

Fresno M, Alvarez R, and Cuesta N. “Toll-like receptors, inflammation, metabolism and obesity.” Arch Physiol Biochem 117: 151–164 (2011)

Gershon M.
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. Harper Perennial. New York, NY (1999)

Kayama H and Takeda K. “Regulation of intestinal homeostasis by innate and adaptive immunity.” Int Immunol 24: 673–680 (2012)

Kennedy P. “The Fat Drug.” New York Times. March 8, 2014 (2014)

Kim JJ and Sears DD. “TLR4 and insulin resistance.” Gastroenterol Res Pract 2010: S1687 (2010)

David LA, Maurice CF, Carmody RN, Gootenberg DB, Button JE, Wolfe BE, Ling AV, Devlin AS, Varma Y, Fischbach MA, Biddinger SB, Dutton RJ, and Turnbaugh PJ. “Diet rapidly and reproducibly alters the human gut microbiome.” Nature 505: 559–563 (2014)

Ley RE, Turnbaugh PJ, Klein S, and Gordon JI. “Microbial ecology: human gut microbes associated with obesity.” Nature 444: 1022–1023 (2006)

Mirsky, S. “2011 Nobel Prize in Physiology or Medicine.” Scientific American October 3, 2011 (2011)

Rodriguez-Lagunas MJ, Storniolo CE, Ferrer R, and Moreno JJ. “5-hydroxyeicosatetraenoic acid and leukotriene D4 increase intestinal epithelial paracellular permeability.” Int J Biochem Cell Biol 45: 1318–1326 (2013)

Shi H, Kokoeva MV, Inouye K, Tzameli I, Yin H, and Flier JS. “TLR4 links innate immunity and fatty acid-induced insulin resistance.” J Clin Invest 116: 3015–3025 (2006)

Sykes B.
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. W. W. Norton. New York, NY (2002)

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Watanabe Y, Nagai Y, and Takatsu K. “Activation and regulation of the pattern recognition receptors in obesity-induced adipose tissue inflammation and insulin resistance.” Nutrients 5: 3757–3778 (2013)

Zhang X, Zhang G, Zhang H, Karin M, Bai H, and Cai D. “Hypothalamic IKKbeta/NF-kappaB and ER stress link overnutrition to energy imbalance and obesity.” Cell 135: 61–73 (2008)

CHAPTER 9: POLYPHENOLS AND OXIDATIVE STRESS

Basu A, Du M, Leyva MJ, Sanchez K, Betts NM, Wu M, Aston CE, and Lyons TJ. “Blueberries decrease cardiovascular risk factors in obese men and women with metabolic syndrome.” J Nutr 140: 1582–1587 (2010)

Cao G, Booth SL, Sadowski JA, and Prior RL. “Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables.” Am J Clin Nutr 68: 1081–1087 (1998)

Chen CY, Yi L, Jin X, Mi MT, Zhang T, Ling WH, and Yu B. “Delphinidin attenuates stress injury induced by oxidized low-density lipoprotein in human umbilical vein endothelial cells.” Chem Biol Interact 183: 105–112 (2010)

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Erlank H, Elmann A, Kohen R, and Kanner J. “Polyphenols activate Nrf2 in astrocytes via H2O2, semiquinones, and quinones.” Free Radic Biol Med 51: 2319–27 (2011)

Holvoet P. “Oxidized LDL and coronary heart disease.” Acta Cardiol 59: 479–484 (2004)

Hybertson BM, Gao B, Bose SK, and McCord JM. “Oxidative stress in health and disease: the therapeutic potential of Nrf2 activation.” Mol Aspects Med 32: 234–246 (2011)

Krikorian R, Shidler MD, Nash TA, Kalt W, Vinqvist-Tymchuk MR, Shukitt-Hale B, and Joseph JA. “Blueberry supplementation improves memory in older adults.” J Agric Food Chem 58: 3996–4000 (2010)

Knight JA. “Review: Free radicals, antioxidants, and the immune system.” Ann Clin Lab Sci 30: 145–158 (2000)

Li Y, Daniel M, and Tollefsbol TO. “Epigenetic regulation of caloric restriction in aging.” BMC Med 9: 98 (2011)

Li W, Khor TO, Xu C, Shen G, Jeong WS, Yu S, and Kong AN. “Activation of Nrf2-antioxidant signaling attenuates NF-kappaB-inflammatory response and elicits apoptosis.” Biochem Pharmacol 76: 1485–1489 (2008)

Manach C, Scalbert A, Morand C, Remesy C, and Jimenez L. “Polyphenols: food sources and bioavailability.” Am J Clin Nutr 79: 727–747 (2004)

Nathan C. “Points of control in inflammation.” Nature 420: 846–852 (2002)

BOOK: The Mediterranean Zone
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