Mediterranean Food Industry By-Products As a Novel Source of Phytochemicals with a Promising Role in Cancer Prevention

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2022 Dec 23

PMID 36557789

Authors

Andrea Agaj

Zeljka Persuric

Sandra Kraljevic Pavelic

Affiliations

Soon will be listed here.

Abstract

The Mediterranean diet is recognized as a sustainable dietary approach with beneficial health effects. This is highly relevant, although the production of typical Mediterranean food, i.e., olive oil or wine, processed tomatoes and pomegranate products, generates significant amounts of waste. Ideally, this waste should be disposed in an appropriate, eco-friendly way. A number of scientific papers were published recently showing that these by-products can be exploited as a valuable source of biologically active components with health benefits, including anticancer effects. In this review, accordingly, we elaborate on such phytochemicals recovered from the food waste generated during the processing of vegetables and fruits, typical of the Mediterranean diet, with a focus on substances with anticancer activity. The molecular mechanisms of these phytochemicals, which might be included in supporting treatment and prevention of various types of cancer, are presented. The use of bioactive components from food waste may improve the economic feasibility and sustainability of the food processing industry in the Mediterranean region and can provide a new strategy to approach prevention of cancer.

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