Olive oil by-products as sustainable sources of bioactive polyphenols and peptides: from molecular mechanisms to nutraceutical applications for cardiovascular disease prevention

Abstract

Extra virgin olive oil (EVOO) is worldwide recognized as intrinsically functional food. Its health-promoting activity, mainly in the cardiovascular prevention, is certainly associated to its composition (oleic acid and secondary metabolites, like phenolic compounds). Recently, olive oil production by- and co-products, such as olive mill wastewater, pomace, leaves, and seeds, are emerging as promising sources of food bio-actives. Indeed, these raw materials offer new opportunities for the nutraceutical and the functional food sectors. In this context, this review provides a preliminary overview of the phytochemistry, biological properties, and mechanisms of action of phenolic compounds and peptides derived from olive oil by-products. We also underline the role of their intestinal bioavailability, discuss their applications and future perspectives on how these bioactives can promote innovation in nutraceutical sector.