{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,27]],"date-time":"2026-04-27T05:30:49Z","timestamp":1777267849673,"version":"3.51.4"},"reference-count":169,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2025,4,18]],"date-time":"2025-04-18T00:00:00Z","timestamp":1744934400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology (FCT)","award":["PRR-C05-i03-I-000143"],"award-info":[{"award-number":["PRR-C05-i03-I-000143"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["PD21-00023"],"award-info":[{"award-number":["PD21-00023"]}]},{"name":"Foundation for Science and Technology (FCT)","award":["SFRH\/BD\/139137\/2018"],"award-info":[{"award-number":["SFRH\/BD\/139137\/2018"]}]},{"name":"La Caixa Foundation","award":["PRR-C05-i03-I-000143"],"award-info":[{"award-number":["PRR-C05-i03-I-000143"]}]},{"name":"La Caixa Foundation","award":["PD21-00023"],"award-info":[{"award-number":["PD21-00023"]}]},{"name":"La Caixa Foundation","award":["SFRH\/BD\/139137\/2018"],"award-info":[{"award-number":["SFRH\/BD\/139137\/2018"]}]},{"name":"FCT","award":["PRR-C05-i03-I-000143"],"award-info":[{"award-number":["PRR-C05-i03-I-000143"]}]},{"name":"FCT","award":["PD21-00023"],"award-info":[{"award-number":["PD21-00023"]}]},{"name":"FCT","award":["SFRH\/BD\/139137\/2018"],"award-info":[{"award-number":["SFRH\/BD\/139137\/2018"]}]},{"name":"ARN","award":["PRR-C05-i03-I-000143"],"award-info":[{"award-number":["PRR-C05-i03-I-000143"]}]},{"name":"ARN","award":["PD21-00023"],"award-info":[{"award-number":["PD21-00023"]}]},{"name":"ARN","award":["SFRH\/BD\/139137\/2018"],"award-info":[{"award-number":["SFRH\/BD\/139137\/2018"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>The cultivation and processing of fruits generate a wide range of by-products (e.g., pulp, seeds, pomace, leaves, and stems), which are often underutilized despite being rich sources of phenolic compounds with well-documented bioactive properties. The bioactive potential of these compounds has attracted significant interest from both the pharmaceutical and food sectors, offering opportunities for their use in functional foods, dietary supplements, natural medicines, and additives. Among these, phenolic acids have shown promising potential in modulating risk factors associated with metabolic syndrome (MetS), a condition encompassing hypertension, dyslipidemia, hyperglycemia, and abdominal obesity, and contributing significantly to cardiovascular disease. Given the global burden of MetS and the need for novel preventive strategies, numerous studies have investigated the bioactivity of phenolic acids derived from fruit by-products. In this review, we critically examine recent studies regarding the phenolic acid composition of fruit-derived by-products and their biological activity in relation to MetS-related risk factors. This work aims to synthesize current findings, highlight prevailing research trends, and identify existing gaps in the literature to inform future research and promote the sustainable use of fruit by-products in the prevention and management of MetS.<\/jats:p>","DOI":"10.3390\/ijms26083834","type":"journal-article","created":{"date-parts":[[2025,4,18]],"date-time":"2025-04-18T05:11:16Z","timestamp":1744953076000},"page":"3834","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Phenolic Acids from Fruit By-Products as Therapeutic Agents for Metabolic Syndrome: A Review"],"prefix":"10.3390","volume":"26","author":[{"given":"Ana R.","family":"Nunes","sequence":"first","affiliation":[{"name":"RISE-Health\u2014Department of Medical Sciences, Faculty of Health Sciences, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilh\u00e3, Portugal"},{"name":"CNC\u2014Centre for Neuroscience and Cell Biology, Faculty of Medicine, University of Coimbra, 3004-504 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4213-0714","authenticated-orcid":false,"given":"Gilberto","family":"Alves","sequence":"additional","affiliation":[{"name":"RISE-Health\u2014Department of Medical Sciences, Faculty of Health Sciences, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilh\u00e3, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3854-6549","authenticated-orcid":false,"given":"Am\u00edlcar","family":"Falc\u00e3o","sequence":"additional","affiliation":[{"name":"Laboratory of Pharmacology, Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"},{"name":"CIBIT\u2014Coimbra Institute for Biomedical Imaging and Translational Research, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1657-344X","authenticated-orcid":false,"given":"Jo\u00e3o A.","family":"Lopes","sequence":"additional","affiliation":[{"name":"iMed.ULisboa, Research Institute for Medicines, Faculdade de Farm\u00e1cia, University of Lisboa, 1649-003 Lisboa, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5264-3516","authenticated-orcid":false,"given":"Lu\u00eds R.","family":"Silva","sequence":"additional","affiliation":[{"name":"RISE-Health\u2014Department of Medical Sciences, Faculty of Health Sciences, University of Beira Interior, Av. Infante D. Henrique, 6200-506 Covilh\u00e3, Portugal"},{"name":"CPIRN-UDI\/IPG, Center of Potential and Innovation of Natural Resources, Research for Inland Developments (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal"},{"name":"CERES-UC\u2014Department of Chemical Engineering, University of Coimbra, 3030-790 Coimbra, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109854","DOI":"10.1016\/j.foodres.2020.109854","article-title":"Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages","volume":"140","author":"Gasga","year":"2021","journal-title":"Food Res. 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