The aim of the study is to systematize scientific data on the nutritional and biological value of dates and their processed products as potential raw materials in the technologies of production of food products with added nutritional value. Objectives: analysis and systematization of data on the biological value of fruits, seeds, paste, syrups, date pomace. The methods of searching, analyzing and systematizing scientific papers and materials in the electronic databases Google Scholar, PubMed, Science Direct, Scopus, eLibrary.ru were used, which consider the issues of studying dates and their processed products from the point of view of biologically active compounds, functional orientation and therapeutic and prophylactic properties. During the study, the following was discovered. Dates and their processed products have the potential to be used as biologically valuable raw materials in the food industry. The pulp of dates contains the largest amount of carbohydrates, which are represented by easily digestible monosaccharides, is characterized by antioxidant properties due to the presence of vitamin C and P-active substances. From a technological point of view, date pulp is considered as a structure-forming agent in food systems, due to pectin substances. Date seeds are distinguished by a high proportion of dietary fiber, which is represented by cellulose and hemicellulose, are considered as a source of dietary fiber in food products. Also, seeds, seed extracts have proven in vitro high antioxidant activity, due to anthocyanins and flavonoids. Date seed oil is characterized by a high content of tocopherol, has good oxidative and thermal stability. Date paste has found application as a structure modifier, emulsion stabilizer, carrier of probiotic strains. Syrup is used to enrich products with biologically active substances, dietary fiber, optimize the nutrient composition of food products.The cake is a source of polysaccharides, mineral substances, contains quercetin. The use of the review material may be of interest to researchers and developers in the field of production of food products with specified properties.
