Growing evidence indicates that the Mediterranean diet is beneficial to human health. Many epidemiological and research studies have reported that this diet pattern is able to limit the development and progression of coronary heart disease, one of the leading cause of morbidity and mortality in both developed and developing countries worldwide. There is now a large consensus about recommending Mediterranean diet to reduce atherosclerosis and coronary artery disease and to limit the risk of fatal complications such as sudden cardiac death and heart failure. This review underlines the role of two of the specific components of the Mediterranean diet, namely marine omega-3 fatty acids and wine, and the link between moderate wine consumption and fatty acid profiles.
Keywords: Heart health, coronary heart disease, mediterranean diet, marine omega-3 fatty acid, wine, atherosclerosis, adenosine triphosphate (ATP), sarcolemmal membranes, arrhythmias, myocardial infarction, PALEOLITHIC ANCESTORS, hypertension diabetes, N-3 HYPOTHESIS, eicosapentaenoic acid, docosahexaenoic acid, phytoplankton, alpha-linolenic acid (ALA), ventricular arrhythmias, leukotrienes, arachidonic acid, cardiovascular diseases, tumor necrosis factor alpha (TNF-a), cytoprotective effect, cardiomyocytes, protein kinase C (PKC), hyperlipidemia, anthocyanins, xanthine oxidase activity, carbon monoxide, phytoalexin, phosphatidyl-inositol-3 phosphate (PI3), element binding protein (CERB), antiatherogenic effects
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