Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity

• Published in: Biomolecules (Basel, Switzerland) Vol. 14; no. 7; p. 762
• Main Authors: Enciso-Martínez, Yessica, Zuñiga-Martínez, B. Shain, Ayala-Zavala, Jesús Fernando, Domínguez-Avila, J. Abraham, González-Aguilar, Gustavo A., Viuda-Martos, Manuel
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.07.2024
• Subjects: Acids; Agricultural production; Agricultural wastes; Agriculture; agro-industrial wastes; Anti-Infective Agents - chemistry; Anti-Infective Agents - pharmacology; Antimicrobial agents; Antimicrobial resistance; Antioxidants; Antioxidants - chemistry; Antioxidants - pharmacology; Bioactive compounds; Cocoa; Coffee; Consumers; Diabetes; Disease prevention; Disease resistance; Drug resistance in microorganisms; Environmental sustainability; Flavonoids; Food conversion; Food industry; Food plants; Food preservation; Food products; Free radicals; Functional foods; Functional foods & nutraceuticals; functional properties; Health aspects; Humans; Immune system; Methicillin; Natural foods; Natural resources; Pharmaceuticals; Plants - chemistry; Preservatives; Product introduction; functional properties; bioactive compounds; agro-industrial wastes; antioxidants
• ISSN: 2218-273X; 2218-273X
• DOI: 10.3390/biom14070762

The importance of bioactive compounds in agro-industrial by-products of plant origin lies in their direct impacts on human health. These compounds have been shown to possess antioxidant, anti-inflammatory, and antimicrobial properties, contributing to disease prevention and strengthening the immune system. In particular, the antimicrobial action of these compounds emerges as an important tool in food preservation, providing natural alternatives to synthetic preservatives and contributing to combating antimicrobial resistance. Using agro-industrial by-products of plant origin not only addresses the need to reduce waste and promote sustainability but also inaugurates a new era in the formulation of functional foods. From fruit peels to pulps and seeds, these by-products are emerging as essential ingredients in the creation of products that can promote health. Continued research in this area will unveil new applications and properties of these by-products and open doors to a food paradigm in which health and sustainability converge, paving the way to a healthier and more equitable future. The present review presents an overview of our knowledge of agro-industrial by-products and some of their more relevant health-promoting bioactivities.