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Olives and olive oil are known for their health-promoting effects. But residues from olive oil production also contain many bioactive compounds that, among other things, act against bacteria and fungi, protect cells and inhibit inflammation.
In a new research study, the extensive and diverse antioxidant and bioactive potential of residues from the production of olive oil was analyzed – also to identify possible applications.
Residues from olive oil production
Various residues are produced during the production of olive oil. These mainly consist of the solid remains of the olives such as peels, seeds and pulp residues. Since the residues also have a rich composition of bioactive compounds, there is growing interest in their possible uses to promote health, explains the team.
Residues from olive oil production are an extremely complex mixture of organic compounds, including healthy phenolic compounds, flavonoids and polysaccharides.
These compounds can be used in a variety of ways, for example as fertilizers, antioxidants, antifungal and antibacterial agents, cytoprotectants and stabilizers in food preservation, the researchers report.
In their new study, the experts focused in particular on different types of phenolic compounds found in residues from olive oil production and the possible health benefits of consuming them.
Reduces inflammation and oxidative stress
According to the researchers, consuming these compounds via residues from olive oil production is associated with a number of health benefits, including reducing inflammation and inhibiting or slowing down oxidation processes in the body that contribute to the formation of free radicals.
According to experts, the residues from olive oil production could offer sustainable solutions both for waste management and for the development of health-promoting products.
A previous study published in the English-language journal “Trends in Food Science & Technology” confirms not only the antioxidant effects, but also the antimicrobial properties of residues from olive oil production. In addition, antitumor properties have even been demonstrated.
Overall, the results make it clear that the residues from the production of olive oil should be used to promote health, for example in dietary supplements and food, instead of being thrown away. (as)