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In recent years, great attention has been paid to polyphenols due to their positive effects on health. One of the most widely-studied phenolic compounds is resveratrol. This molecule, which is naturally present in some foods, shows beneficial effects on various physiological and biochemical processes, thus representing a potential tool for the prevention or the treatment of diseases highly prevalent in our society. Several of these beneficial effects have been observed in human beings, but others only in pre-clinical studies so far, and therefore, it is mandatory to continue with the scientific research in this field. Indeed, new knowledge concerning these issues could enable the development of novel functional foods or nutraceuticals, incorporating resveratrol, suitable for preventing or treating diseases such as cancer, cardiovascular diseases, obesity, dislipemia, insulin resistance and diabetes, liver diseases, etc.

polyphenols --- ?-viniferin --- leptin resistance --- p53 --- kidney --- energy restriction --- grape powder extract --- cytokines --- phosphorylation --- obesity --- energy metabolism --- metabolic pathways --- endothelial function --- polyol pathway --- antioxidant --- caloric restriction --- rat --- adipose tissue --- microparticles --- pathways --- angiotensin converting enzyme 2 --- resistance --- esRAGE --- interleukins --- metabolic syndrome --- dissolution rate --- thermogenesis --- streptozotocin --- bioavailability --- solubility --- metabolism --- renin-angiotensin system --- microbiota --- Sirt-1 --- magnesium dihydroxide --- hypertrophy --- metabolic diseases --- physiological adaption --- red wine extract --- lens --- distribution --- MTA1 --- sirtuin --- inflammation --- cardiac function --- rats --- cisplatin --- resveratrol --- mitochondria --- breast cancer --- ischemia-reperfusion --- cardiovascular --- metabolites --- gut microbiota --- prostate cancer --- performance --- type 2 diabetes --- cafeteria diet --- high-fat high-sucrose diet --- resistance exercise --- aging --- diabetes --- oxidative stress

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The Mediterranean diet is a model of eating based on the traditional foods and drinks of the countries surrounding the Mediterranean Sea. The cultural and the nutritional aspects of the multisecular Mediterranean civilization include diet as a central element of health and wellbeing, including wine, if it is consumed in moderation. In recent decades, it has been promoted worldwide (UNESCO 2010) as one of the healthiest dietary patterns. The objective of this book is to bring the role of wine as part of the Mediterranean diet to light, especially through policy makers, the medical world, and vectors of images.

Humanities --- Social interaction --- apigenin --- docosahexaenoic acid --- eicosapentaenoic acid --- 7-ketocholesterol --- α-linolenic acid --- Mediterranean diet --- N2a cells --- oleic acid --- oxidative stress --- quercetin --- resveratrol. --- wine --- ethanol --- acetaldehyde --- oral cavity cancer --- carcinogenesis --- resveratrol --- polydatin --- peonidin 3-O-glucoside --- malvidin 3-O-glucoside --- quercetin 3-O-glucoside --- (+)-catechin --- (+)-taxifolin --- apoptosis --- neuronal death --- cerebellum --- polyphenols --- flavonoids --- diet --- clinical trials --- metabolites --- resveratrol butyrate ester --- butyric acid --- Steglich esterification --- prevent fat accumulation --- wine intake --- cardiovascular disease --- cancer --- dementia --- red wine extract --- AMD --- retinal cells --- ARPE-19 --- degenerative diseases --- ocular diseases --- olive oil --- alcohol --- phytochemicals --- tyrosol --- inflammatory bowel disease --- Crohn’s disease --- ulcerative colitis --- inflammation --- neurodegeneration --- neuroprotection --- therapeutic targets --- pharmacology --- novel delivery system --- postovulatory aging --- oocyte quality --- reactive oxygen species --- n/a --- Crohn's disease