Drought-Adapted Mediterranean Diet Plants: A Source of Bioactive Molecules Able to Give Nutrigenomic Effects per sè or to Obtain Functional Foods

Abstract

The Mediterranean diet features plant-based foods renowned for their health benefits derived from bioactive compounds. This review aims to provide an overview of the bioactive molecules present in some representative Mediterranean diet plants, examining their human nutrigenomic effects and health benefits as well as the environmental advantages and sustainability derived from their cultivation. Additionally, it explores the facilitation of producing fortified foods aided by soil and plant microbiota properties. Well-studied examples, such as extra virgin olive oil and citrus fruits, have demonstrated significant health advantages, including anti-cancer, anti-inflammatory, and neuroprotective effects. Other less renowned plants are presented in the scientific literature with their beneficial traits on human health highlighted. Prickly pear’s indicaxanthin exhibits antioxidant properties and potential anticancer traits, while capers kaempferol and quercetin support cardiovascular health and prevent cancer. Oregano and thyme, containing terpenoids like carvacrol and γ-terpinene, exhibit antimicrobial effects. Besides their nutrigenomic effects, these plants thrive in arid environments, offering benefits associated with their cultivation. Their microbiota, particularly Plant Growth Promoting (PGP) microorganisms, enhance plant growth and stress tolerance, offering biotechnological opportunities for sustainable agriculture. In conclusion, leveraging plant microbiota could revolutionize agricultural practices and increase sustainability as climate change threatens biodiversity. These edible plant species may have crucial importance, not only as healthy products but also for increasing the sustainability of agricultural systems.

Morzeddhu: A Unique Example of a Traditional and Sustainable Typical Dish from Catanzaro

“…Moreover, the antioxidant defense that almost all vegetable components can release in the dish can also be interesting from a healthy point of view. Some of them are antioxidants able to exert protective biological effects through free-radical scavenging, protein binding, and interactions with human signal transduction pathways [ 59 , 60 , 65 ]. It is also interesting to note that some components of a Mediterranean diet, based on oregano, chili pepper, and other spices, have been highlighted as potentially valid supplements of bioactive agents useful in the prevention of metabolic syndrome diseases [ 68 ].…”

“…This process is often quite long and promotes the release of a lot of bioactive principles and flavors that complete the smell and taste of the dish. The compounds most represented in the edible part of the plant (flowers, leaves, dried or fresh) are aromatic compounds such as carvacrol, timolol, eugenol, and thymoquinone, characterized by low molecular weight and phenolic hydroxyl, conferring to them volatility and antioxidant properties [ 59 , 60 , 61 ].…”