en Ekiert H.M., Ramawat K.G., Arora J. (eds.). Plant Antioxidants and Health. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-45299-5_35-1.
Autores/as: Carpena, M.; Garcia-Oliveira, P.; Pereira, A.G.; Soria-Lopez, A.; Chamorro, F.; Collazo, N.; Jarboui, A.; Simal-Gandara, J.; Prieto, M.A.
The increasing world population entails a great necessity to produce large amounts of food, leading to an increase in organic waste. Unlike traditional agriculture, based on the circular sustainability, modern agriculture produces tons of residues, which are accumulated in landfills or, in some cases, burnt. Numerous studies have demonstrated that agricultural residues are rich in bioactive compounds, particularly phenolic compounds, with antioxidant properties. Antioxidant activity has been widely related with protective effects and prevention potential for different diseases. Also, the scavenging and protective effects of antioxidant compounds have shown a connection and synergistic effect with other biological properties, such as anti-inflammatory, anti-tumor, anti-aging, neuroprotective, cardioprotective, or antidiabetic. These compounds can be applied in several fields, including food, cosmetic, and pharmaceutical industry. This chapter will be focused on the interconnected bioactive properties and possible applications of plant-origin compounds with antioxidant potential to valorize different agricultural waste.