Utilizing olive wastewater as a potential health revitalizer on the horizon.

Utilizing olive wastewater as a potential health revitalizer on the horizon.

Olive mill wastewater, or OMW as it's known in lab circles, seems to be one heck of a surprise contender for the ultimate health elixir. Originating from the same production process that churns out tasty olive oil, this liquid byproduct is often considered a nuisance due to its bitter taste and potential to harm the environment.

But one ingenious family in Tuscany, Italy has discovered a way to put this waste product to good use, transforming it into health supplement shots and a biodynamic cosmetic line called OliPhenolia. They've even managed to make sweetened and bitter versions to cater to different taste buds.

Before you start envisioning the next big health craze, it's worth knowing that the name OMW may not strike the same chords as wheatgrass or apple cider vinegar. But this waste product isn't all bad, especially when you delve into its chemical makeup.

Scientists have been busy exploring the contents of OMW, and it turns out this dark, cloudy liquid contains a treasure trove of beneficial compounds, referred to as phytochemicals or phytonutrients. These compounds, which aren't essential for human survival, can have positive impacts on health, earning them the catchy name of bioactive compounds or bioactives.

So, what exactly are these compounds in OMW? You'll find a mix of phenolic compounds like tannins and flavanols, along with dietary fibers such as mucilage and pectin. These compounds offer a plethora of advantages – they're antioxidants, anti-inflammatories, antimicrobials, and anticarcinogens, and they can help lower blood sugar and cholesterol, benefiting our gut microbiome as well.

Excitingly, these antioxidant powerhouses are thought to be up to 10 times more concentrated in OMW than in regular olive oil, with the levels depending on various factors like pressing methods, storage, and olive type. With the right techniques, these bioactives can be extracted and used in other products, like supplements, food additives, and even natural preservatives.

However, for this wastewater to make a splash in the health world, the production costs need to be reasonable enough to create value that outweighs the treatment and disposal costs associated with managing the waste.

Research so far has mainly centered around OMW's potential use in nutraceuticals. Nutraceuticals are a combination of nutrients and bioactives that work together to provide greater health benefits. While studies have yet to be conducted on the direct health effects of OMW consumption in humans, at least five companies worldwide are currently extracting the phenolic compounds from OMW to be used as natural preservatives or bioactives in various products.

One question that lingers is whether OMW will become the next big health craze à la wheatgrass or apple cider vinegar. Time will tell if our human love for superfoods with a compelling origin story and supposedly powerful health benefits drives OMW's popularity.

Remember, olives contain all the nutrients and bioactives found in both olive oil and OMW, but as they can't be eaten fresh, they need to be processed, which can lead to losses in beneficial compounds and high salt content. In contrast, olive oil's health benefits are better studied due to being consumed more regularly than olives.

With the majority of people not meeting the dietary guidelines for plant food consumption, novel products derived from waste products like OMW could help boost the intake of bioactives and nutrients, benefiting our health and the environment in a circular way.

Insights:

• Hydroxytyrosol, Tyrosol, and Oleuropein, key bioactive compounds in OMW, are known for their antioxidant, cardioprotective, and anti-inflammatory properties.
• Consuming OMW may offer benefits such as antioxidant protection, improved cardiovascular health, and potentially reduced risk of certain cancers.

1. In lab circles, olive mill wastewater (OMW) is gaining attention as a potential health elixir, despite its bitter taste and initial environmental concerns.
2. The OliPhenolia brand in Tuscany, Italy is transforming OMW into health supplement shots and biodynamic cosmetic products, catering to various taste preferences.
3. Buried within OMW's chemical makeup are beneficial compounds known as phytochemicals or phytonutrients, which offer antioxidant, anti-inflammatory, antimicrobial, and anticarcinogen properties.
4. The antioxidant powerhouses in OMW, including phenolic compounds like tannins and flavanols, can help lower blood sugar and cholesterol, benefit our gut microbiome, and potentially reduce the risk of certain cancers.
5. OMW contains these bioactive compounds in concentrations up to 10 times higher than in regular olive oil, with levels depending on various factors like pressing methods, storage, and olive type.
6. For OMW to make a bigger impact in the health world, production costs need to be reasonable enough to create value that outweighs treatment and disposal costs associated with managing the waste.
7. Currently, research on OMW is mainly centered around its potential use in nutraceuticals, with five companies worldwide already extracting its phenolic compounds for use as natural preservatives or bioactives in various products.
8. As people struggle to meet dietary guidelines for plant food consumption, novel products derived from waste like OMW could help boost bioactive and nutrient intake, promoting both personal health and environmental sustainability.

Read also: