Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and 'marron glacées'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing.

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The transformation of byproducts and wastes generated by agro-food companies is of high importance since only a small portion of plant material is utilized directly for human consumption. Squash pumpkin is greatly used in Portugal and as by-products of its processing are generated tons of shell and seeds. In this study we aim to evaluate the potential of these wastes as sources of beneficial and bioactive compounds (antioxidants and antimicrobials), studying the effect of different extraction solvents and drying methods. The samples (fresh and cooked) were freeze-dried and oven-dried followed by extraction with different solvents that revealed the following decreasing order of efficiency: 70 % ethanol, 70 % methanol, 70 % acetone, ultra-pure water and 100 % dichloromethane. The oven-dried samples showed higher values of antioxidant activity and phenolic content, with exception of the values of phenolics for the seeds material. The shell samples presented higher values (1.47 - 70.96 % inhibition) of antioxidant activity and total phenolic content (2.00 - 10.69 mg GAE/g DW). A positive correlation was found between these two parameters on the shell samples, however the squash seeds revealed a negative correlation between the phenolic content and the antioxidant activity. The results show that these industrial agro-food residues are potentially good sources of bioactive compounds with health benefits.

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This study aims to evaluate the potential of 15 Eucalyptus species essential oils as alternatives to clinical surface disinfectants with known association to antibiotic resistance. Four reference pathogenic bacteria were tested: Pseudomonas aeruginosa (ATCC10145), Escherichia coli (CECT434), Staphylococcus aureus (CECT976) and Listeria monocytogenes (ATCC15313). Gram-positive bacteria revealed higher sensitivity than Gram-negative. Essential oils from E. bosistoana, E. botryoides, E. camaldulensis, E. cinerea and E. citriodora showed bacterial inhibition for Gram-positive, even higher than with gentamicin and ciprofloxacin (positive controls). L. monocytogenes was the most sensitive and P. aeruginosa demonstrated resistance to all essential oils. The antimicrobial potential values were 6. 25, 6.25 and 12.5% for E. coli, S. aureus and L. monocytogenes, respectively. This study reveals that Eucalyptus essential oils may be useful in order to control pathogenic bacteria as potential complementary treatment or as disinfectants in clinical/hospital environments.