From Plate to Cell: the Influence of the Mediterranean Diet on Inflammatory and Oxidative Activity

Abstract

The Mediterranean diet has been highlighted as a dietary model capable of modulating pathophysiological mechanisms associated with oxidative stress and systemic inflammation, especially through bioactive compounds such as flavonoids. This study aimed to analyze, in the light of recent literature, the antioxidant and anti-inflammatory effects of these compounds in the context of the Mediterranean diet, with an emphasis on biomarkers applicable to clinical and nutritional assessment. This is an integrative literature review, conducted according to the PRISMA guidelines, through a search of the MEDLINE database, totaling ten selected studies. The inclusion criteria covered publications between 2020 and June 2025, available in English and in full text. Flavonoids, such as quercetin, luteolin and catechins, have shown potential to neutralize reactive oxygen species, inhibit inflammatory pathways and modulate antioxidant genes, being associated with a reduction in biomarkers such as MDA, 8OHdG, IL-6, TNF-α and CRP. In addition to the cardiovascular effects, these substances have also indicated neuroprotective effects, suggesting a role in the prevention of diseases such as Alzheimer's and Parkinson's. The Mediterranean diet, rich in fruit, vegetables, olive oil and oilseeds, shows superiority compared to other dietary patterns in reducing oxidative stress and early inflammation. However, the clinical translation of the beneficial effects of flavonoids is still limited, especially due to the low bioavailability of these compounds. Future research exploring dietary strategies combined with emerging technologies, such as nanotechnology, is therefore recommended in order to enhance the therapeutic effects of flavonoids in the prevention and management of chronic diseases.