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Potential therapeutic of olive oil industry by-products in skin health: a review

2021-10-12Journal article Restricted access
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dc.contributor.authorNunes, Andreia
dc.contributor.authorMarto, Joana
dc.contributor.authorGonçalves, Lídia
dc.contributor.authorMartins, Ana Margarida
dc.contributor.authorFraga, Carmo
dc.contributor.authorRibeiro, Helena
dc.date.accessioned2023-09-13T11:25:37Z
dc.date.available2023-09-13T11:25:37Z
dc.date.issued2021-10-12
dc.date.updated2023-02-27T15:36:33Z
dc.description.abstractOlea europaea L. is one of the most important fruit trees in the Mediterranean countries due to its products, olive oil and table olives. However, the olive oil extraction industry produces large amounts of by-products, such as olive pomace, leaves and olive mill wastewater, which are considered harmful to the environment, having negative impacts on soil, aquatic and air ecosystems. The olive oil industry by-products are a major ecological issue mainly due to their phenolic components, such as oleuropein, hydroxytyrosol and tyrosol. However, olive oil industry by-products can be recovered, treated and studied for their health-promoting properties, holding great potential for the cosmetic and pharmaceutical industries. Furthermore, the recovery and treatment processes contribute to an efficient waste management and sustainability of the olive oil industry, leading to important economic benefits. The phenolic compounds extracted and obtained from these by-products present numerous health properties and can be used as antioxidant, photoprotector, anti-inflammatory and/or antimicrobial agents in wellness and therapeutics of the skin. This review highlights issues related to olive oil industry by-products and then proceeds to discuss how their beneficial biological activities make them reusable, particularly their high positive impact in treating skin disorders.pt_PT
dc.description.sponsorshipThis work was supported by Sovena Portugal Consumer Goods through the project Oil4Health: From Olive To Health LISBOA-01-0247-FEDER-038554, funded by the Portugal 2020 program – Programa Operacional Regional de Lisboa, and Fundação para a Ciência e a Tecnologia, Portugal (UIDB/04138/2020 to iMedUlisboa and CEECINST/00145/2018 to J. Marto).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNunes A, Marto J, Gonçalves L, Martins AM, Fraga C, Ribeiro HM. Potential therapeutic of olive oil industry by‐products in skin health: a review. Int J of Food Sci Tech [Internet]. janeiro de 2022;57(1):173–87. Disponível em: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15384pt_PT
dc.identifier.doi10.1111/ijfs.15384pt_PT
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.slugcv-prod-3147574
dc.identifier.urihttp://hdl.handle.net/10451/59253
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWiley [Commercial Publisher] / Institute of Food Science and Technologypt_PT
dc.relationNot Available
dc.relationNot Available
dc.relationNot Available
dc.relationResearch Institute for Medicines
dc.relation.publisherversionhttps://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15384pt_PT
dc.subjectAnti-inflammatorypt_PT
dc.subjectantimicrobial activitypt_PT
dc.subjectantioxidant activitypt_PT
dc.subjectolive oil industrypt_PT
dc.subjectskin healthpt_PT
dc.subjectvalorisation of by-productspt_PT
dc.titlePotential therapeutic of olive oil industry by-products in skin health: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardTitleNot Available
oaire.awardTitleResearch Institute for Medicines
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00145%2F2018%2FCP1571%2FCT0001/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00145%2F2018%2FCP1571%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC INST 2018/CEECINST%2F00145%2F2018%2FCP1571%2FCT0003/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04138%2F2020/PT
oaire.citation.endPage187pt_PT
oaire.citation.issue1pt_PT
oaire.citation.startPage173pt_PT
oaire.citation.titleInternational Journal of Food Science & Technologypt_PT
oaire.citation.volume57pt_PT
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC INST 2018
oaire.fundingStreamCEEC INST 2018
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMarques Marto
person.familyNameDiogo Gonçalves
person.familyNameRibeiro
person.givenNameJoana
person.givenNameLídia Maria
person.givenNameHelena
person.identifier1570599
person.identifier.ciencia-id891B-12E1-C2BF
person.identifier.ciencia-id7211-22BA-86AD
person.identifier.ciencia-id161F-B79B-D660
person.identifier.orcid0000-0001-5523-5622
person.identifier.orcid0000-0002-6799-2740
person.identifier.orcid0000-0002-2429-7991
person.identifier.ridE-2944-2015
person.identifier.scopus-author-id35896704400
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.cv.cienciaid7211-22BA-86AD | Lídia Maria Diogo Gonçalves
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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