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Sayuri Miyamoto


Universidade de São Paulo (USP). Instituto de Química (IQ)  (Institutional affiliation from the last research proposal)
Birthplace: Brazil

Associate Professor, Department of Biochemistry, Institute of Chemistry, USP. Graduated in Pharmacy and Biochemistry from the University of São Paulo. JICA trainee at National Food Research Institute (Tsukuba, Japan 1996-1998). Master in Nutrition from Faculty of Medicine - University of Tokushima (1998-2001). PhD in Biochemistry from the Department of Biochemistry-Chemistry Institute, University of Sao Paulo (2001-2005). Member of the Council of the Society for Redox Biology and Medicine (SfRBM since 2020) and Directory of SBBQ (since 2021). Has experience in the area of modified lipids, synthesis of bioactive oxidized lipids, characterization of modifications in proteins and peptides, lipidomics and oxy-lipidomics analysis. The laboratory uses techniques based on mass spectrometry and computational tools. The laboratory's current focus has been the investigation of changes in lipid and redox metabolism associated with aging and inflammation in the context of neurodegenerative diseases, cancer, and infectious diseases. (Source: Lattes Curriculum)

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