Valorization of Olea europaea and olive oil processing by-products/wastes.

Olea Olive Oil / analysis Polyphenols Fruit / chemistry Anti-Infective Agents / pharmacology
Antimicrobial Cancer Hydroxytyrosol Oleuropein Olive Phenolic compounds

Journal

Advances in food and nutrition research
ISSN: 1043-4526
Titre abrégé: Adv Food Nutr Res
Pays: United States
ID NLM: 9001271

Informations de publication

Date de publication:
2023
Historique:
medline: 30 10 2023
pubmed: 29 10 2023
entrez: 28 10 2023
Statut: ppublish

Résumé

Olive (Olea europaea) is a native species from the Mediterranean region and widely cultivated for its edible fruit, known as olives. Olives are a rich source of monounsaturated fatty acids, vitamin E, and polyphenols, and have been shown to have various health benefits. They are commonly used for cooking and are also employed in cosmetics and the pharmaceutical industry. The extract obtained from olive fruits and several subproducts of the olive industry has demonstrated several biological activities mainly associated with their antioxidant and inflammatory properties. Thus, olives, olive-derived products, and subproducts of the olive industry have gained popularity in recent years due to their potential health benefits and their use in traditional medicine. The present chapter summarizes the main applications of Olea europaea and olive oil processing by-products as therapeutic agents against cancer, cardiovascular diseases, and antimicrobial agents.

Identifiants

DOI: 10.1016/bs.afnr.2023.07.001 PMID: 37898540
pubmed: 37898540
pii: S1043-4526(23)00037-2
doi: 10.1016/bs.afnr.2023.07.001
pii:
doi:

Substances chimiques

Olive Oil 0
Polyphenols 0
Anti-Infective Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

193-212

Informations de copyright

Copyright © 2023. Published by Elsevier Inc.

Auteurs

Lorenzo Rivas-Garcia (L)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain. Electronic address: lorenrivas@ugr.es.

Maria D Navarro-Hortal (MD)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain.

Jose M Romero-Marquez (JM)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain.

Juan Llopis (J)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain.

Tamara Y Forbes-Hernández (TY)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain.

Jianbo Xiao (J)

Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo-Ourense Campus, Ourense E, Spain.

Jose L Quiles (JL)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Santander, Spain.

Cristina Sanchez-Gonzalez (C)

Department of Physiology, Institute of Nutrition and Food Technology "José Mataix Verdú", Biomedical Research Centre, University of Granada, Armilla, Granada, Spain; Sport and Health Research Centre, University of Granada, Armilla, Granada, Spain.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Lamiales › Oleaceae › Olea › Valorization of Olea europaea and olive oil...
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Matières grasses alimentaires insaturées › Huile d'olive › Valorization of Olea europaea and olive oil...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Hydrocarbures cycliques › Hydrocarbures aromatiques › Dérivés du benzène › Phénols › Polyphénols › Valorization of Olea europaea and olive oil...
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › Valorization of Olea europaea and olive oil...
questionsmedicales.fr › Actions chimiques et utilisations › Actions pharmacologiques › Utilisations thérapeutiques › Anti-infectieux › Valorization of Olea europaea and olive oil...