The pulp of the well-known tropical fruit avocado (Persea americana) is used extensively for culinary, cosmetic, and medicinal purposes; however, the seed, which accounts for 13–18% of the fruit, is typically discarded as agro-food waste. Avocado seeds have lately garnered scientific interest due to their wealth of bioactive compounds and potential as a nutraceutical. This article thoroughly examines the origins, botany, variations, and agronomic characteristics of avocados, with particular focus on the chemical composition, practical applications, and health benefits of avocado seeds. The quantity of dietary fiber, starch, phenolic compounds, flavonoids, carotenoids, and antioxidants in avocado seeds is linked to a variety of biological activities, including antioxidant, antibacterial, anti-inflammatory, hypocholesterolemic, antihypertensive, and antidiabetic effects.The presence of antinutritional components such tannins, phytates, oxalates, and cyanogenic glycosides—which may limit nutrient bioavailability—as well as processing techniques that can reduce these compounds are discussed. The review also highlights the use of avocado seeds in non-food and food applications, with a focus on their increasing use in the production of tea, a functional beverage. The sensory appeal, phytochemical retention, and consumer acceptability of avocado seed tea have been shown to be impacted by processing methods such as drying, roasting, fermenting, and blending.Despite problems with bitterness, aroma, and uniformity, avocado seed tea offers a practical, sustainable route for waste reduction and the production of beneficial beverages. This study highlights the need for more research on varietal differences, processing optimization, safety evaluation, and bioavailability in order to increase the commercial viability of avocado seed-based functional products.
