In the last decades, the use of natural products has been increasingly promising and interesting, since they have proven to possess numerous beneficial properties on human health [
1,
2,
3]. In particular, a balanced diet model, rich in fruits and vegetables and ensuring the intake of natural products, has been shown to reduce or prevent the occurrence of many chronic diseases [
4]. However, the consume of large amount of fruit and vegetables has led to an increase in waste products. Citrus fruits are one of the most produced crops in the world and data provided by the Food and Agriculture Organization Corporate Statistical Database (FAOSTAT) indicate that their world production was 158,490,986 tons in 2020. Citrus waste products are estimated to be around 15 million tonnes per year, worldwide [
5]. Since these wastes are made up of a high content of bioactive compounds, they should be eliminated in a responsible and eco-friendly way, thereby increasing disposal costs [
6,
7]. As a result, a) alteration of environmental sustainability and b) an increase in environmental pollution may also occur. To date, in order to remove the growing production of waste, generated in the agricultural sector, new regulations are being drawn up to define criteria for food waste management. In this direction, the concept of "by-product" has evolved, which is a mixture of compound from which something can still be achieved [
8]. Therefore, the byproducts represent a rich source of bioactive compounds and in recent decades, many alternative methods of using fruit and vegetable waste have been developed [
9,
10,
11]. Citrus by-products can be divided into skins (flavedo and albedo), seeds and pulp residue. These by-products possess several compounds with powerful bioactive activities for human health, acting with therapeutical effects on cancer, high blood pressure, diabetes, obesity and neurodegenerative diseases [
12]. In Italy, the main agricultural production includes the processing of citrus fruits and the oil industry. In particular, citrus fruits are not only widely grown and consumed, but also processed in the form of juices, concentrates, jams, canned fruit, dehydrated products, flavouring agents, beverages, etc. This attitude of citrus is justified by its pleasant taste and numerous beneficial properties such as antioxidants, anti-inflammatory, anti-infective, anti-cancer and neuroprotective [
13,
14,
15]. A promising and well-known citrus of the Mediterranean diet is the bergamot (
Citrus bergamia, Risso et Poiteau). This fruit belongs to the
Rutaceae family and to the genus
Citrus and, despite being present in some areas of the world (Greece, Antilles, Canary Islands), it preferably grows in a thin strip of coast in the province of Reggio Calabria, Calabria, Italy [
16,
17]. The reasons for the optimal growth of bergamot in this area are to be found in the climate and soil composition, optimal for the needs of the plant [
18]. The intense scent of bergamot has made this fruit one of the main components in the realization of perfumes, cosmetics, food and sweets. Also, popular medicine has used this citrus against fever and numerous microbial infections, mouth, skin, respiratory and urinary tract [
19,
20]. To date, the composition of bergamot is known and the rich presence of phenolic compounds and essential oils has justified countless beneficial properties found, including anti-inflammatory, antioxidant [
21,
22], anti-cholesterolemic and protective activity for the immune system, heart failure and coronary heart disease [
23,
24]. Bergamot polyphenols are many and, among them, the most represented are Naringin, Neoeriocitrine, Neohesperidin and glycosylated polyphenols, such as Bruteridine and Melitidine. The polyphenolic fraction of bergamot (BPF) is obtained from citrus fruit (both albedo and flavedo) and is the fraction into which polyphenols are concentrated, reaching a total concentration of 40% [
25]. Recent literature studies have shown that bergamot polyphenols exert not only an antioxidant response both
in vitro and
in vivo [
26,
27,
28,
29], but also a reduction in cholesterol, glucose, serum triglycerides, systemic inflammation and improvement of endothelial function [
30,
31,
32,
33,
34,
35]. The industrial processing of bergamot fruits leads to the formation of bergamot juice and bergamot oil. The solid residues consist of 50-55% of peel, 10-15% of pulp fragments and 3-5% of seeds. The set of these residues is referred to as "pastazzo" and it is normally used as feed for livestock or pectin production [
36]. From the further processing of the pastazzo it is possible to obtain flavonoids, fats, amino acids, pectins, minerals and fibers [
37]. The fiber recovered from bergamot citrus (BF) consists of cellulose, hemicellulose, pectin and inulin and, like most dietary fibers, is indigestible and not absorbable in the small intestine of humans [
38]. This fraction, obtained from the pastazzo of bergamot, exert an interesting effect thanks to its content of polyphenols.
Alzheimer’s disease (AD) is the most common form of neurodegenerative dementia that affects the elderly population. Pathologically, it is characterized by senile plaques and neurofibrillary tangles that occur in the brain area and produce neuronal loss. β-amyloid protein (Aβ) is a primary component of senile plaques and plays a primary role in molecular pathology of AD [
39]. In particular, Aβ is a hydrophobic peptide of 40-43 amino acids that derives from the cleavage of the precursor protein of the amyloid transmembrane (APP). Once formed, Aβ is highly prone to aggregation and has neurotoxic properties, facilitating neuroinflammatory processes, cortical thinning, reducing brain volume and promoting neuronal death [
40,
41]. The balance between synthesis and clearance of this peptide is important to maintain its normal levels in the brain [
42]. Recent contributions have highlighted a collaborative role of glia in AD: oligodendrocytes and astrocytes are in fact essential to ensure typical neuronal changes such as reduction of synaptic density, alteration of electrophysiological properties and neuronal degeneration [
43]. To date, it is known that the diet is able to modulate neuroinflammatory processes in animals [
44]; for example, bioactive molecules such as polyphenols, unsaturated fats and antioxidant vitamins inhibit oxidative stress and neuroinflammation [
45,
46,
47]. Brain studies have shown that some polyphenols, belonging to the Mediterranean diet, can reduce cognitive decline and the onset of AD [
48,
49]. In addition, these results have recently been supported by neuroimaging studies, which have shown protective effects of these compounds on neuronal structures and early morphological changes related to neurodegeneration and AD [
50,
51,
52]. The purpose of this work is to test the effects of BF on an
in vitro model of neurotoxicity induced by treatment with the Aβ protein. In particular, this model must include both neurons and oligodendrocytes so that we can measure the involvement of the glia and compare it to neurons one. For this reason, we will organize work in a co-culture system, consisting of neurons and oligodendrocytes exposed to Aβ in a common growth medium, without ever coming into contact. In addition, we will study the effects generated by pre-exposure to BF. If the effects of BF were encouraging, could suggest a potential use of solid residues of bergamot in AD, assessing its effects in neurodegenerative diseases and, at the same time, helping to avoid the accumulation of waste products.