Silva, VâniaOliveira, IvoPereira, José AlbertoGonçalves, Berta2025-04-082025-04-082025Silva, Vânia; Oliveira, Ivo; Pereira, Jose Alberto; Gonçalves, Berta (2025). Almond By-Products: A Comprehensive Review of Composition, Bioactivities, and Influencing Factors. International Journal of Food Sciences and Nutrition. ISSN 2304-8158. 14:6, p. 1- 322304-8158http://hdl.handle.net/10198/34410One of today’s major environmental and economic challenges is the fight against both agro- and industrial-waste. Almond production and industrial processing exemplifies this issue, as it generates tons of waste and by-products, with hulls and shells accounting for about 70% of the total fruit’s weight while skins represent about 6% of the shelled kernel. Since the edible kernel, about 23% of the total fruit weight, holds the highest commercial value, there has been growing interest within the scientific community in exploring the potential of these by-products. However, almond by-products contain a wide range of phytochemicals, mainly phenolic compounds (flavonoids and non-flavonoids), and triterpenoids, with great potential as antioxidant, antimicrobial, anti-inflammatory, and prebiotic properties. Although these by-products are being explored as alternative sources in the textile, pharmaceutical/cosmetic, and food industries, their primary use remains in livestock feed or bedding, or as biofuel. This review compiles recent scientific data on almond by-products’ phytochemical composition and bioactivities aiming to support sustainable and holistic agricultural practices.engAlmond by-productsBioaccessibilityBioactive compoundsCircular economySustainabilityreview10.3390/foods14061042