Workshop “The importance of science communication to clarify wine health effects”. 5 June, Quinta do Crasto
Lluis Serra-Majem is one of the most cited researchers of the world and will be one of the invited speakers of our conference.
According to a trial in PLOS Medicine, pregnant women that follow a Mediterranean diet gain less gestational weight and have lower risk of gestational diabetes.
The aim of the colloquium is to discuss the relation between wine and the city, giving a special attention to the grape and its transformations in the Middle Ages and Modern Period. More information at: https://www.univ-tlse2.fr/accueil/navigation/recherche/produire-le-vin-dans-la-ville-le-raisin-et-ses-transformations-au-moyen-age-et-a-l-epoque-moderne-563797.kjsp
In the beginning of October (10 to 11) will occur the II Portuguese Dry Fruits Symposium in Mirandela, Portugal. This event has the participation of the best national and international experts and is a great contribution to the sustainable growth of dry Read More
Quinta de Ventozelo hosted the IV Edition of “Tomate Coração de Boi do Douro” Contest. Tomato quality marks blind taste of the fruit The IV Edition of “Tomate Coração de Boi do Douro” Contest confirmed that Douro region has outstanding conditions to Read More
In 2012 Ramón Estruch and its team wrote an important review paper that summarizes the main protective effects on the cardiovascular system and cancer resulting from moderate wine and beer intake due mainly to their common components, alcohol and polyphenols. Herein we Read More
The Mediterranean diet has been long associated with improved cardiovascular prognosis, chemoprevention, and lower incidence of neurodegeneration. Of the multiple components of this diet, olive oil stands out because its use has historically been limited to the Mediterranean basin. The health benefits Read More
Diet plays a crucial role in the regulation of chronic inflammation. Traditional Mediterranean diet with generous consumption of fruits, vegetables, whole grains, legumes, increased consumption of fish and nuts, and higher use of olive oil in food preparation is associated with lower Read More