ANTONIETTA MESSINA1,*, VINCENZO MONDA1, ERSILIA NIGRO2, ANNA A.VALENZANO3, INES VILLANO1, MARIA RUBERTO5, GIUSEPPE MONDA1, ANTONIO ASCIONE4, SERGIO CHIEFFI1, GIUSEPPE CIBELLI1, GIOVANNI MESSINA1,2, MARCELLINO MONDA1
1Department of Experimental Medicine, Section of Human Physiology and Unit of Dietetic and Sport Medicine, Università degli Studi della Campania, Naples, Italy - 2CEINGE-Biotecnologie Avanzate Scarl, Naples, Italy - 3Department of Clinical and Experimental Medicine, University of Foggia, Foggia, Italy - 4Department of Motor Sciences and Wellness, University of Naples “Parthenope”, Naples, Italy - 5Department of Medical-Surgical and Dental Specialties; Università degli Studi della Campania-Luigi Vanvitelli, Naples, Italy
The Mediterranean diet has been recognized historical and cultural heritage of great importance, nutritional and culinary excellence to scratch. In the Mediterranean diet 50-60% of kilocalories should come from carbohydrates, 25-30% from lipids and the remaining 10-15% from protein, the dough thus represents the main source of complex carbohydrates, ideal energy source is essential for the daily activities ensuring the good health state. The beneficial properties and the nutritional values of pasta are numerous Pasta is a ally of the diet: satiating has great power and is an excellent solution for stress. It also contains vitamins of the B group essential for the proper functioning of the nervous system, the starch paste is free glucose, which promotes the synthesis of serotonin, which gives well-being. Some studies have shown that, among the carbohydrates, the pasta has the lowest glycemic index not therefore increases the levels of C-reactive protein, which proved to be correlated with cardiovascular risk does not increase the risk of hypertension because it contains very little sodium and fiber, the latter fundamental in the prevention of cancer.
Mediterranean Diet, Pasta, Prevention, Health and Wellness