Infusions and Wines

Abstract

Typical drinks of the Mediterranean diet, associated with convivial meals, are wine (in non-Muslim countries)—consumed during main courses—and infusions and coffee, generally consumed after the meal. Many herbal infusions of wild weeds are often related to folk medicine. None of these drinks provide major nutrients in significant amounts, and their effects on health result from the presence of minor components. Coffee is a very popular drink, consumed all over the world in many different ways: brewed, filtered or prepared using particular techniques. Italians popularised the ‘espresso’ coffee, produced from a blend of selected proportions of ‘Robusta’ and ‘Arabica’ grains. Coffee became popular for its stimulant properties attributed to caffeine, which is thought to improve mental acuity, particularly in the elderly, and recent studies suggest that moderate coffee consumption may reduce the risk of stroke. On the other hand, tea (the infusion of the leaves of Camellia sinensis) provides a wide range of bioactive compounds. Tea is rich in catechins and derivatives as well as in other flavonoids; it also provides two stimulant compounds: caffeine and theobromine (in lower amounts than coffee). While black tea is predominant in Europe, green tea is preferred in the south of the Mediterranean Sea; the difference between both types of tea relies on the existence of an oxidation step during manufacturing of black tea. Regular tea consumption has been associated with a decreased rate of some non-communicable diseases and may also be helpful in weight control. Herbal infusions, sometimes called medicinal teas, have been used since immemorial times, mostly for curative purposes. The most popular herbal infusions, in the countries referred in the current work, are chamomile (Chamaemelum nobile), lemon balm and balm mint (variant of Melissa officinalis), lemon verbena (Aloysia triphylla) and lemon peel (Citrus limon). Their antioxidant and anti-inflammatory properties have been attributed to different flavonoids and essential oils. In its turn, wine is one of the oldest fermented drinks, admired for its flavour and health-promoting effects, particularly in the improvement of cardiovascular health. Wine making and consumption is a mixture of science, culture and art. A wine is chosen to complement a meal and should be consumed in moderate amounts.