Extraction, benefits and valorization of olive polyphenols

Already used as antioxidants and antimicrobials in functional foods and beverages, as well as in several cosmetic products, olive polyphenols will also play an important role in the treatment and prevention of inflammation, and thus of numerous free-radical mediated chronic diseases. By integrating chemical, health, extraction technology, and market aspects into a unified picture, this study provides arguments supporting the viewpoint that current investments into extraction plants based on green chemistry technologies will shortly translate into widespread utilization of these powerful antioxidants, well beyond the Mediterranean basin countries where the olive tree has been cultivated for >5000 years.