September 5, 2025Deleted JournalOpen Access

From waste to health: a review on benefits of certain food by-products

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This review highlights the nutritional value of food by-products, suggesting potential health applications in the pharmaceutical industry.

Food by-products from eggplant, taro, okra, and coconut show significant antioxidant and anti-inflammatory properties, promoting their use.
These by-products contain valuable phenolic compounds, including anthocyanins and quercetin, enhancing their medicinal potential.
The United Nations aims to reduce food waste, and utilizing these by-products could contribute positively to this extensive goal.
Further research is necessary to fully explore the clinical applications of these food by-products in health and nutrition.

Mady et al. (2025) studied this question.

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This review highlights the nutritional value of food by-products, suggesting potential health applications in the pharmaceutical industry.