eprintid: 9565 rev_number: 7 eprint_status: archive userid: 2 dir: disk0/00/00/95/65 datestamp: 2023-11-06 23:30:14 lastmod: 2023-11-06 23:30:14 status_changed: 2023-11-06 23:30:14 type: book_section metadata_visibility: show creators_name: Rivas-Garcia, Lorenzo creators_name: Navarro-Hortal, Maria D. creators_name: Romero-Marquez, Jose M. creators_name: Llopis, Juan creators_name: Forbes-Hernández, Tamara Y. creators_name: Xiao, Jianbo creators_name: Quiles, José L. creators_name: Sanchez-Gonzalez, Cristina creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: jose.quiles@uneatlantico.es creators_id: title: Valorization of Olea europaea and olive oil processing by-products/wastes ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none abstract: 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. date: 2023-10 volume: 107 publisher: Academic Press pagerange: 193-212 id_number: doi:10.1016/bs.afnr.2023.07.001 refereed: TRUE isbn: 9780323955676 issn: 10434526 book_title: Valorization of Wastes/by-products in the Design of Functional Foods/Supplements official_url: http://doi.org/10.1016/bs.afnr.2023.07.001 access: close language: en citation: Sección/Capítulo de Libro Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Cerrado Inglés 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. metadata Rivas-Garcia, Lorenzo; Navarro-Hortal, Maria D.; Romero-Marquez, Jose M.; Llopis, Juan; Forbes-Hernández, Tamara Y.; Xiao, Jianbo; Quiles, José L. y Sanchez-Gonzalez, Cristina mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, jose.quiles@uneatlantico.es, SIN ESPECIFICAR (2023) Valorization of Olea europaea and olive oil processing by-products/wastes. In: Valorization of Wastes/by-products in the Design of Functional Foods/Supplements. Academic Press, pp. 193-212. ISBN 9780323955676