Avocado and Its By-products: Natural Sources of Nutrients, Phytochemical Compounds and Functional Properties

Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and
Central America. This fruit is gaining increasing worldwide acceptance and has received extensive
marketing and a wide distribution due to its relevant nutritional benefits for human health. This work
presents relevant information on the production, composition and application of avocado, with an
emphasis on its by-products, focusing on the proper use of waste and the possibility of monetizing
waste for nutritional and environmental purposes. The entire avocado is rich in bioactive compounds
(pulp, peel and seed) and presents several health benefits, such as antimicrobial, antioxidant
and anticancer activities, as well as dermatological uses and others. Therefore, several food grade
ingredients can be obtained from avocado wastes, particularly premium-grade fats or extracts with a
high functional power. Studies should continue to identify the profiles and phytochemicals available to
the business sector, which can also be implemented to valorize the nutritional and functional potential
of avocado seeds and peels.