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.

Soybean is an interesting source of bioactive peptides useful for the development of functional foods and nutraceuticals. In this study, the antioxidant activity of peptic (P) and tryptic (T) soybean hydrolysates was characterized. Results suggest that both hydrolysates are able to scavenge DPPH radical. Moreover, after induction of oxidative stress by using H₂O₂, either Soybean P or T pre-treatment reduces the ROS, lipid peroxidation, and NO levels in human hepatic HepG2 cells. HepG2 cells, exposed to H₂O₂ alone, produce a significant augmentation of intracellular reactive oxygen species (ROS) levels by 29.5%, with the consequence of an augmentation of cellular lipid peroxidation levels up to 112.4 ± 0.5%. The pre-treatment with soybean hydrolysates restores the basal level of ROS and induces a reduction of cellular lipid peroxidation. The antioxidant ability of Soybean P and T are also confirmed by their ability to reduce the H₂O₂-induced NO levels in HepG2 cells.