Olive Tree in Circular Economy as a Source of Secondary Metabolites Active for Human and Animal Health Beyond Oxidative Stress and Inflammation

Abstract

Extra-virgin olive oil (EVOO) contains many bioactive compounds with multiple biological activities that make it one of the most important functional foods. Both the constituents of the lipid fraction and that of the unsaponifiable fraction show a clear action in reducing oxidative stress by acting on various body components, at concentrations established by the European Food Safety Authority’s claims. In addition to the main product obtained by the mechanical pressing of the fruit, i.e., the EVOO, the residual by-products of the process also contain significant amounts of antioxidant molecules, thus potentially making the Olea europea L. an excellent example of the circular economy. In fact, the olive mill wastewaters, the leaves, the pomace, and the pits discharged from the EVOO production process are partially recycled in the nutraceutical and cosmeceutical fields also because of their antioxidant effect. This work presents an overview of the biological activities of these by-products, as shown by in vitro and in vivo assays, and also from clinical trials, as well as their main formulations currently available on the market.

Innovative Extraction Technologies for Development of Functional Ingredients Based on Polyphenols from Olive Leaves

“…Conversely to the linear economy, in which agricultural by-products are mainly disposed of as combustion feedstock for biofuels, their valorization (that is the process of converting them into more useful products [ 131 ]) is nowadays regarded as central to the emerging bioeconomy ( Figure 2 ). Indeed, these residual biomasses are rich in high-value compounds, which, as mentioned above, can be either used directly after extraction or exploited as ingredients with different applications in food, pharmaceuticals, and cosmetics, thus accelerating the implementation of the “Transforming our world: the 2030 Agenda for Sustainable Development” [ 132 ].…”

A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding

“…In recent years, to increase beneficial effects on the human health of many foodstuffs and beverages, some health-promoting natural substances with antioxidant activity were used as high- performing functional ingredients [ 1 ]. In particular, the exploitation of agro-industrial wastes represents a smart opportunity for sustainable growth and the scientific research so far has made considerable efforts to reuse and enhance agro-food waste as a source of bioactive compounds for large use in cosmetics, pharmaceuticals and in the agri-food field [ 2 , 3 ]. Our scientific experience suggests that antioxidant features of biomolecules in the olive mill wastewaters (OMW), as well as leaves, pomace and pits discharged from the EVOO production process, are partially recycled and usefully employed in the nutraceutical and pharmaceutical fields [ 4 , 5 ].…”

Assessment of the Cholesterol-Lowering Effect of MOMAST®: Biochemical and Cellular Studies

“…These residues are not only undesirable in terms of sustainability and environmental impact, but also create high management and disposal costs [ 2 ]. Nevertheless, the olive oil production by-products are rich in high-value molecules such as phenolic compounds, particularly abundant in olive oil vegetation water (OVW) [ 1 , 3 ]. Nowadays, there is an increasing interest in natural polyphenols given their well-known health-promoting effects, i.e., antioxidant, anti-inflammatory, anti-diabetic, anti-mutagenic, neuro-protective, and cardio-protective [ 4 , 5 ].…”