Rivas-Garcia, Lorenzo and Navarro-Hortal, Maria D. and Romero-Marquez, Jose M. and Llopis, Juan and Forbes-Hernández, Tamara Y. and Xiao, Jianbo and Quiles, José L. and Sanchez-Gonzalez, Cristina UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, jose.quiles@uneatlantico.es, UNSPECIFIED (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
Full text not available from this repository.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.
| Item Type: | Book Section |
|---|---|
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 06 Nov 2023 09:59 |
| Last Modified: | 06 Nov 2023 09:59 |
| URI: | http://repositorio.funiber.org/id/eprint/9565 |
Actions (login required)
 |
View Item |
