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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 11 No. 7 (2021): July 2021
				
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									Review Articles
							
		



	
		  	 

		
	
		Health benefits of olive oil and by-products and possible innovative applications for industrial processes
	


	
	
		

							
					Authors

						
							
								Mariangela Centrone
							
															
									University of Bari
																	
																																		
	
							
								Marianna Ranieri
							
															
									University of Bari
																	
																																		
	
							
								Annarita Di Mise
							
															
									University of Bari
																	
																																		
	
							
								Mariagrazia D'Agostino
							
															
									University of Bari
																	
																																		
	
							
								Maria Venneri
							
															
									University of Bari
																	
																																		
	
							
								Giovanna Valenti
							
															
									University of Bari
																	
																																		
	
							
								Grazia Tamma
							
															
									University of Bari
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v11i7.800
						
					
				
			

						
										
					Abstract

					In the last few years, the production of olive oil has incredibly increased due to its beneficial properties on human health. On the other hand, the amount of waste and by-products derived from the olive oil industry has increased as well, prompting the development of new fields of research aiming to reduce disposal costs and valorize bioactive compounds from the viewpoint of the green economy. Interestingly, olive oil and by-products contain numerous molecules, including phenols, exhibiting pleiotropic effects in both in vitro and in vivo studies. This review aims to describe the more recent studies focusing to identify and describe the potential roles and the new applications of extracts isolated from wastes and by-products or specific compounds, such as hydroxytyrosol (HT) and oleuropein. Extracts or bioactive molecules from olive oil and by-products have been proposed as a food additive, to produce biofuel, for animal feeding, and to create new matrices in bioremediation protocols. Moreover, bio-compounds have been described to have numerous beneficial effects on human health as they reduce the risk of developing certain chronic diseases. Despite the already published studies, more research is necessary to valorize bioactive compounds in olive oil and by-products, as well as their potential use to improve human health and green applications in different industrial processes.
                 
Keywords: extra virgin olive oil, by-products, olive leaf extract, bioactive compounds, human health, and industrial application

				
			
			

						
																																																																																																																																
					
													Author Biographies
											

						
								
																																							Mariangela Centrone,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Marianna Ranieri,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Annarita Di Mise,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Mariagrazia D'Agostino,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Maria Venneri,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Giovanna Valenti,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							
	
								
																																							Grazia Tamma,  University of Bari 
																	

								
									Department of Biosciences, Biotechnologies and Biopharmaceutics, University of Bari, Italy

								

							


				
			
						
		


		

						
										
					
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						Published
					

					
																			2021-07-16
																	

				
							

			
						
										

											
							
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									Vol. 11 No. 7 (2021): July 2021
								
							

						
					
											
							
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								Review Articles
							

						
					
									

			
						
										
					
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