Olive oil by-products as sustainable sources of bioactive polyphenols and peptides: from molecular mechanisms to nutraceutical applications for cardiovascular disease prevention

Le résumé fourni par la source

Extra virgin olive oil (EVOO) is worldwide recognized as intrinsically functional food. Its health-promoting activity, mainly in the cardiovascular prevention, is certainly associated to its composition (oleic acid and secondary metabolites, like phenolic compounds). Recently, olive oil production by- and co-products, such as olive mill wastewater, pomace, leaves, and seeds, are emerging as promising sources of food bio-actives. Indeed, these raw materials offer new opportunities for the nutraceutical and the functional food sectors. In this context, this review provides a preliminary overview of the phytochemistry, biological properties, and mechanisms of action of phenolic compounds and peptides derived from olive oil by-products. We also underline the role of their intestinal bioavailability, discuss their applications and future perspectives on how these bioactives can promote innovation in nutraceutical sector.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.