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MINI REVIEW article

Front. Nutr.
Sec. Nutrition and Microbes
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1467724
This article is part of the Research Topic The Role of Microbes in Agri-Food Production for Health and Environmental Safety View all 3 articles

Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria

Provisionally accepted
  • Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

The final, formatted version of the article will be published soon.

    Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally sustainable options to overcome the limitations of lactose intolerance, vegetarian, or cholesterol-restricted diets. Among them, table olives and their co-products (i.e. olive pomace) represent important plant-origin matrices, whose exploitation is still limited. Olives are an important source of fiber and bioactive molecules such as phenolic compounds with recognized health-promoting effects. Based on that, this minireview offer a brief overview about the potential beneficial role of fermented table olives/olive pomace, with a particular focus on the role of LAB to obtain healthy and/or probiotic-enriched fermented foods.

    Keywords: Lactic acid bacteria, fermented foods, Table Olives, Olive pomace, Polyphenols, Prebiotic effects, Health benefits

    Received: 20 Jul 2024; Accepted: 06 Sep 2024.

    Copyright: © 2024 Montagano, Dell'orco, Prete and Corsetti. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Roberta Prete, Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.