Health benefits of olive oil and by-products and possible innovative applications for industrial processes | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 11 No. 7 (2021): July 2021 / 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 Downloads [Abstract] [Full Article] Published 2021-07-16 Issue Vol. 11 No. 7 (2021): July 2021 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com