@article{Lammi2025, 
author = {Carmen Lammi and Carlotta Bollati and Melissa Fanzaga and Maria Silvia Musco and Lorenza d’Adduzio},
title = {Olive oil by-products as sustainable sources of bioactive polyphenols and peptides: from molecular mechanisms to nutraceutical applications for cardiovascular disease prevention},
year = {2025},
journal = {Journal of Food Bioactives},
volume = {32},
pages = {1-10},
keywords = {Bioactive peptides, Olive seed, Food by-products, Olive oil polyphenols},
url = {https://www.sciopen.com/article/10.26599/JFB.2025.95032426},
doi = {10.26599/JFB.2025.95032426},
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.}
}