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Título: | In vivo evidences of the health-promoting properties of bioactive compounds obtained from olive by-products and their use as food ingredient |
Autor: | Rivero-Pino, Fernando; Millán-Linares, María del Carmen CSIC ORCID ; Villanueva, Álvaro CSIC ORCID ; Fernández-Prior, África CSIC ORCID; Montserrat-de la Paz, Sergio CSIC ORCID | Palabras clave: | By-products Bioeconomy Circular food Immunonutrition Olive oil |
Fecha de publicación: | 25-abr-2023 | Editor: | Taylor & Francis | Citación: | Critical Reviews in Food Science and Nutrition (2023) | Resumen: | Olea europaea L. is the source of virgin olive oil (VOO). During its extraction, a high amount of by-products (pomace, mill wastewaters, leaves, stones, and seeds) is originated, which possess an environmental problem. If the generation of waste cannot be prevented, its economic value must be recovered and its effects on the environment and climate change must be avoided or minimized. The bioactive compounds (e.g., phenols, pectins, peptides) of these by-product fractions are being investigated as nutraceutical due to the beneficial properties it might have. In this review, the aim is to summarize the in vivo studies carried out in animals and humans with bioactive compounds exclusively obtained from olive by-products, aiming to demonstrate the potential health benefits these products can exert, as well as to describe its use in the food industry as bioactive ingredient. Several food matrices have been fortified with olive by-products fractions, leading to an improvement of properties. Animal and human studies suggest the benefits of ingesting olive-derived products to promote health. However, the investigation until now is scarce and consequently, well-designed human studies are required in order to fully address and confirm the safety and health-promoting properties of olive oil by-products. | Descripción: | 1 Figura | Versión del editor: | https://doi.org/10.1080/10408398.2023.2203229 | URI: | http://hdl.handle.net/10261/310330 | DOI: | 10.1080/10408398.2023.2203229 | ISSN: | 1040-8398 |
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CRFSN_2023_In vivo.pdf | 12,67 MB | Adobe PDF | Visualizar/Abrir |
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