Xiaokuan Yang

Chestnut kernels are often used for direct consumption; or processed to produce marron glacé, chestnut purée, and gluten‐free products, while chestnut by‐products (inner shell and outer shell) are treated as waste residues. Many in vivo and in vitro studies have proved how chestnut shell extract functions as an antioxidant and exhibits anticancer, anti‐inflammatory, antidiabetic, and anti‐obesity activities. This review introduces the main components of phenolic compounds in chestnut shells, traditional and modern extraction methods, and reported potential health effects. The aim is to have a better understanding of the functional active ingredients in chestnut shells and their value‐added uses, to increase understanding of future applications of this agricultural and sideline product in the food, pharmaceutical, and cosmetic industries. Practical applications In recent years, chestnut shells have become a hot research topic because of their rich bioactive ingredients. Due to the large amount of phenolic compounds in chestnut shells and their potential health functions (antioxidant, anticancer, antibacterial, anti‐inflammatory, hypoglycemic, and treatment of obesity), extracts of chestnut shells have high biological value in the treatment of diseases. Therefore, this review introduces the main components of phenolic compounds in chestnut shells, traditional and modern extraction methods, and the potential health effects of these compounds. The aim of this review is to better understand the functional, active ingredients in chestnut shells and their value‐added uses, and to increase understanding of future applications of this agricultural and sideline product in the food, pharmaceutical, and cosmetic industries.