Hydroxytyrosol (HT) is a phenolic compound with proven biological properties present in a
limited number of foods such as table olives, virgin olive oil (VOO) and wines. The present …

Olive oil production and consumption has been increasing due to its organoleptic properties
and health benefits. Consequently, waste generation also raised leading to environmental …

The recovery of bioactive compounds from agri-food waste is a growing sector and in line
with the principles of green chemistry. In the last two decades, the development of processes …

Table olives are a major component of the Mediterranean diet and are associated with many
beneficial biological activities, which are mainly related to their phenolic compounds. Olive …

Research with fermented olives as a source of wild Lactic Acid Bacteria (LAB) strains with
probiotic and biotechnological characteristics constitutes a promising field of work. The …

This review explores the potential health benefits and applications of phenolic secoiridoids
derived from olive oil by-products in the prevention of Alzheimer's disease (AD). As reviewed …

The agricultural use of saline table olive processing wastewater enables the implementation
of closed water cycles in this socioeconomically important industry for rural southern Spain …

Background: The research aims to propose a new potential role for the olive pits as new
functional foods for supporting human nutrition, health and wellbeing. The experimental …