Zebrafish Model Insights into Mediterranean Diet Liquids: Olive Oil and Wine

Abstract

In this review, we explored the potential of a zebrafish model to investigate the antioxidant effects of key components of the Mediterranean diet, namely, olive oil and wine, in the context of preventing age-related diseases, particularly cardiovascular conditions. This paper explores the spectrum of observational studies to preclinical investigations and ultimately converges toward potential translational insights derived from animal experimentation. This review highlights the potential and underutilization of zebrafish as an experimental model in this domain. We highlighted the genetic proximity of zebrafish to humans, offering a unique opportunity for translational insights into the health benefits of olive oil and wine. Indeed, we wanted to focus on the potential of zebrafish to elucidate the health benefits of olive oil and wine while calling for continued exploration to unlock its full potential to advance our knowledge of age-related disease prevention within the Mediterranean diet framework.

Olive Oil Components as Novel Antioxidants in Neuroblastoma Treatment: Exploring the Therapeutic Potential of Oleuropein and Hydroxytyrosol

“…In 2010, UNESCO recognised the Mediterranean Diet (MD) as an intangible cultural heritage of humanity [ 20 ]. The term MD was first introduced in 1960 by Ancel Keys, who considered it a diet with low levels of saturated lipids and the ability to diminish cholesterol levels in the blood, although the concept itself is thought to date back several millennia [ 21 , 22 ]. Years later, in 1995, Willet et al described the MD as being a dietary regimen typical of certain regions of Italy and Greece with notably high life expectancy and low rates of diet-associated diseases [ 23 ].…”

“…The consumption of alcohol should be moderate, as should the intake of animal protein. Regarding energy content, recent descriptions account for around 2000 kcal/day, with 37% of the total calories accounted for corresponding to fat [ 21 , 22 ]. There are several factors that may have influenced the food elements present in this diet, which elucidate why it has been challenging to precisely define this dietary regimen [ 21 ].…”

“…Regarding energy content, recent descriptions account for around 2000 kcal/day, with 37% of the total calories accounted for corresponding to fat [ 21 , 22 ]. There are several factors that may have influenced the food elements present in this diet, which elucidate why it has been challenging to precisely define this dietary regimen [ 21 ]. General descriptions of the MD usually lack specific details such as proportions.…”

“…Phenolic compounds, such as oleuropein (OLE), hydroxytyrosol (HT), and tyrosol (Tyr), may act as antioxidants in the human body because they possess a hydroxyl group with that function. These compounds are synthesised from tyrosine or phenylalanine and give a bitter and pungent taste to olive oil since they have a complex interaction with the taste buds [ 21 , 25 , 27 ]. Figure 1 presents examples of polyphenols that can be found in EVOO, as well as their chemical structure [ 28 ].…”

“…The main production site of ROS is the mitochondria through the reduction of O 2 to H 2 O during oxidative phosphorylation. As previously mentioned, the phenolic compounds in olive oil have antioxidant properties, allowing for the repression of damage caused by free radicals [ 21 ]. Moreover, olive oil has been associated with an increase in longevity and therapeutic health benefits for a variety of diseases.…”