TY  - CHAP
ID  - uneatlantico9565
PB  - Academic Press
T2  - Valorization of Wastes/by-products in the Design of Functional Foods/Supplements
N2  - 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.
M1  - 107
A1  - Rivas-Garcia, Lorenzo
A1  - Navarro-Hortal, Maria D.
A1  - Romero-Marquez, Jose M.
A1  - Llopis, Juan
A1  - Forbes-Hernández, Tamara Y.
A1  - Xiao, Jianbo
A1  - Quiles, José L.
A1  - Sanchez-Gonzalez, Cristina
Y1  - 2023/10//
AV  - none
EP  - 212
UR  - http://doi.org/10.1016/bs.afnr.2023.07.001
TI  - Valorization of Olea europaea and olive oil processing by-products/wastes
SP  - 193
SN  - 10434526
ER  -