Avocado (Persea americana) is a unique fruit with exceptional nutritional and technological characteristics, as well as proposed health benefits. Moreover, the commercial utilization of avocado to make guacamole and/or to extract its oil for several applications generates massive amounts of avocado bio-wastes, including peels and seeds by-products, which further impact the environment and waste management costs. Within this article, the proposed health benefits of moderate avocado consumption, as a functional component of a balanced diet against inflammation-related chronic disorders, and its potential applications are fully addressed. The numerous bioactive compounds present in avocado fruit and its by-products, such as its bioactive phenolics, dietary fiber, and lipid bioactives like unsaturated fatty acids and polar lipids, are also thoroughly outlined. The functional anti-inflammatory, antithrombotic, and antioxidant properties of each of these bioactives and avocado extracts, are then thoroughly reviewed. Emphasis is given to these avocado-derived bioactives and extracts that have the potential to be utilized in various industrial applications, such as in functional foods, supplements, nutraceuticals, and cosmetics related health-promoting applications. The limitations and future perspectives of these applications based on avocado bioactives are also discussed.

The antioxidant, antithrombotic and anti-inflammatory effects of the amphiphilic compounds extracted from both avocado juice and by-products, were evaluated. All extracts were assessed for their total phenolic content (TPC) and total carotenoid content (TCC), and for their antioxidant activities by DPPH, ABTS and FRAP assays as well as for their anti-inflammatory and antithrombotic potency in human platelets. The extracts rich in TAC (Total Amphiphilic Content) showed much higher content in phenolics and carotenoids from the extracts of total lipophilic content (TLC), which was reflected by the much stronger antioxidant capacities of TAC extracts. ATR-FTIR spectroscopy revealed the presence of not only phenolics and carotenoids, but also of bioactive polar lipids (PLs) in avocado TAC extracts, the LC-MS based structural analysis of which further revealed a fatty acid composition favourable for unsaturated fatty acids (UFAs) versus saturated ones (SFAs), including monounsaturated fatty acids (MUFAs) like the oleic acid (C18:1n9) and omega-3 (n3) polyunsaturated fatty acids (PUFAs) like the alpha linolenic acid (C18:3n3), with the subsequent anti-inflammatory low values of the n6/n3 PUFA ratio. The presence of such bioactive PLs that are rich in UFA within the TAC extracts of avocado juice and its by-products provide an explanation for the observed potent anti-inflammatory and antithrombotic activities of avocado TAC against thrombo-inflammatory mediators like platelet activating factor (PAF) and against standard platelet agonists like ADP, offering promise for such avocado TAC extracts, as ingredients in functional products for health/promoting applications either in cosmetics or in functional foods and nutraceuticals, or even drugs.

Background/Objectives: Growing interest in natural, health-promoting ingredients for functional foods, nutraceuticals, and cosmetics has increased the demand for bioactive compounds from kiwi (Actinidia deliciosa). This study aimed to assess the antioxidant, anti-inflammatory, and antithrombotic properties of amphiphilic bioactives extracted from kiwi fruit and its by-products, including peel, seeds, and pulp. Methods: Bioactive compounds were extracted and analyzed using liquid chromatography–mass spectrometry (LC–MS) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy. Antioxidant activity was evaluated using DPPH and ABTS radical scavenging assays. Anti-inflammatory and antithrombotic effects were assessed through inhibition of platelet aggregation induced by platelet-activating factor (PAF) and adenosine diphosphate (ADP) in human platelets. Results: All extracts showed significant antioxidant activity. FTIR and LC–MS analyses confirmed the presence of phenolics, flavonoids, carotenoids, and polar lipids. Kiwi peel extract exhibited the strongest inhibition of PAF- and ADP-induced platelet aggregation, attributed to its higher content of phenolics and unsaturated polar lipids. LC–MS data indicated a favorable fatty acid profile with high omega-9 levels and a low omega-6/omega-3 ratio. Polar lipid structural analysis revealed a predominance of phospholipids with unsaturated fatty acids at the sn-2 position. Conclusions: Kiwi by-products are valuable sources of health-promoting bioactives with antioxidant and anti-inflammatory potential. These findings support their incorporation into nutraceutical, nutricosmetic, and cosmeceutical products and lay the groundwork for further studies on safety, efficacy, and practical application.

Background-Objectives: Chronic diseases linked to inflammation, such as cardiovascular disease (CVD) and cancer, continue to pose major public health challenges due to their high mortality rates. There is growing interest in natural bioactive compounds, particularly those derived from plants, as potential therapeutic or preventive agents due to their low toxicity profiles. This study aimed to explore two freshwater plants—Nelumbo nucifera (Indian lotus) and Lemna sp.—as potential sources of bioactive compounds with antioxidant, anti-inflammatory, and antithrombotic properties. While N. nucifera has established but incompletely characterized biofunctional properties, Lemna sp. remains largely unexplored in this context. Methods: Amphiphilic extracts from both plant species were analyzed for phenolic and lipid constituents, including unsaturated fatty acids, polar lipids, and carotenoids. Antioxidant capacity was evaluated using DPPH, ABTS, and FRAP assays. Anti-inflammatory and antithrombotic activities were assessed via platelet aggregation assays using PAF and ADP agonists. Structural characterization was performed using Fourier transform infrared spectroscopy (FT-IR) and liquid chromatography–mass spectroscopy (LC-MS) to support structure–activity relationship (SAR) analysis. Results: Extracts, particularly from Lemna sp., showed potent antiplatelet activity against PAF and ADP. LC-MS revealed the presence of polar lipids rich in monounsaturated and omega-3 polyunsaturated fatty acids, with a favorable omega-6/omega-3 ratio, especially in Lemna sp., correlating with strong anti-inflammatory potential. High levels of total phenolics and carotenoids were observed, aligning with substantial antioxidant capacity in both species. Conclusions: These findings suggest that N. nucifera and Lemna sp. are promising sources of bioactive compounds with potential applications in functional foods, cosmetics, and pharmaceuticals targeting inflammation- and thrombosis-related chronic diseases. Further studies are warranted to confirm their safety and efficacy.

This study explores the sustainable extraction, quantification, and functional evaluation of antioxidant amphiphilic (TAC) and lipophilic (TLC) compounds from avocado (Persea americana) products and by-products using green, solvent-efficient extraction, for potential applications in functional foods and/or cosmetics. Juice derived from organically grown domestic (Greek) avocado and the remaining juicing pulp by-products were subjected to a green extraction and partitioning fractionation process to obtain separately the extracted TLC and TAC. Quantitative analyses of total phenolic (TPC) and carotenoid contents (TCC), as well as antioxidant activity (DPPH, ABTS, FRAP), were performed using UV–Vis spectroscopy just after the extraction. ATR–FTIR spectroscopy was used to structurally characterize TAC bioactives compared to standards (gallic acid, quercetin, beta-carotene, soy phospholipids). TAC extracts exhibited higher TPC and superior antioxidant capacity across all assays, in comparison to the TLC, especially in the by-products. Despite relatively modest absolute phenolic and carotenoid concentrations compared to the literature, the extracts retained potent bioactivity, indicating selective enrichment of functional compounds. UV–Vis spectral peaks (240 nm, 310 nm) confirmed the presence of conjugated systems, suggesting potential for anti-UV photo-protective cosmetic applications. ATR–FTIR analysis further identified functional groups of key amphiphilic constituents, including simple phenolics, flavonoids, polyphenols, carotenoids and polar lipids. TAC extracts were successfully integrated into plant-based jelly prototypes as functional food supplements. Antioxidant stability of the jelly was retained for 15 days under refrigeration, though shelf-life limitations due to moisture and microbial growth highlight the need for preservative strategies. This work demonstrates a circular bioeconomy approach to food waste valorization, with significant implications for sustainable innovation in functional foods and clean-label cosmetics.