Almond is characterized by its high nutritional value; although information reported so far mainly concerns edible kernel. Even though the nutritional and commercial relevance of the almond is restricted to almond meat; to date; increasing attention has been paid to other parts of this fruit (skin; shell; and hull); considered by-products that are scarcely characterized and exploited regarding their properties as valuable sources of bioactive compounds (mainly represented by phenolic acids and flavonoids). This lack of proper valorization procedures entails the continuation of the application of traditional procedures to almond residues that nowadays are mainly addressed to livestock feed and energy production. In this sense; data available on the physicochemical and phytochemical composition of almond meat and its related residues suggest promising applications; and allow one to envisage new uses as functional ingredients towards value-added foods and feeds; as well as a source of bioactive phytochemicals to be included in cosmetic formulations. This objective has prompted investigators working in the field to evaluate their functional properties and biological activity. This approach has provided interesting information concerning the capacity of polyphenolic extracts of almond by-products to prevent degenerative diseases linked to oxidative stress and inflammation in human tissues and cells; in the frame of diverse pathophysiological situations. Hence; this review deals with gathering data available in the scientific literature on the phytochemical composition and bioactivity of almond by-products as well as on their bioactivity so as to promote their functional application.

Plant pathogens pose a significant threat to agricultural productivity and food security worldwide. The use of traditional chemical pesticides for plant disease management raises concerns due to the emergence of pesticide resistance and their potential adverse effects on human health and the environment. As a result, there is a growing interest in exploring alternative approaches for plant disease control. This review provides an overview of the antimicrobial potential of some plant-derived compounds, including essential oils, plant extracts, wastes and their major constituents, against plant pathogenic bacteria. The antimicrobial activity is attributed to the diverse chemical composition of these plant-derived compounds and their ability to target multiple cellular processes in pathogens’ cells. Furthermore, the review explores the use of some antagonistic bacteria and fungi as control tools. These beneficial microorganisms have shown promising results in suppressing the growth of plant pathogens through various mechanisms such as competition, antibiosis and induced systemic resistance. This review discusses the advantages and limitations of using plant-derived compounds and antagonistic microorganisms for plant disease management. Moreover, it highlights the need for further research to optimize their efficacy, develop sustainable formulations and evaluate their performance under field conditions.