CV Lattes
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Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Senior Professor at the Department of Food and Experimental Nutrition at the Faculty of Pharmaceutical Sciences at the University of São Paulo 2017-2026. He holds a degree in Pharmacy and Biochemistry from the University of São Paulo (1970), a master's degree (1976) and a doctorate (1982) in Food Science from the University of São Paulo. He held postdoctoral studies at the University of California-Davis-USA, 1984; and at the Karlsruhe Institut fur Technology, Karlsruhe, Germany. 1992. Member of the Ibero-American Science and Technology Program (CYTED), representing Brazil in the area of Agro-food in the periods 2006-2007; 2008-2009; 2018-2019 and 2020-2022. President of the Board of Directors of USP-Leste, 2005. President of the Support Program for Periodic Scientific Publications at USP 2012-2015. Director of the Faculty of Pharmaceutical Sciences at USP in the periods 2000-2004 and 2008-2012. President of the Brazilian Society of Food Science and Technology (SBCTA) 2002-2004. Vice-President of the Brazilian Society of Food Science and Technology for the biennia 2015-2016 and 2017-2018. Member of the SBCTA Board of Directors 2019-2024. Member of the Deliberative Council of the Fundação do Remédio Popular 2012-2015. Member of the Deliberative Council of the Brazilian Food and Nutrition Society 2012-2014; 2016-2018 and 2019-2024. Vice-president of the Brazilian Food and Nutrition Society 2019-2021 and 2022-2024. Member of the Food Committee of the National Research Council (CNPq) 2009-2012. Scientific Advisor to CAPES, CNPq, FAPESP and CYTED. Member of the FIPFARMA Board of Trustees 2024-2025. Advised more than 50 students in the postgraduate program and 30 undergraduates. Researcher 1A at CNPQ 2012-2024. He has more than 240 publications in periodicals with a selective editorial policy. He has experience in the area of Food Science and Technology, working mainly on the following topics: foods, antioxidant activity of non-vitamin compounds present in foods, trans, omega three, conjugated and polyunsaturated fatty acids. (Source: Lattes Curriculum)
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Currently, numerous studies have shown that the secondary metabolites of plants, in particular conjugated fatty acids (AGCs) to modulate pathways involved in lipid metabolism and obesity, having in common inflammation and oxidative stress. Our research group has been studying the composition and some biological effects of foods rich in AGCs, as the oils of seeds of pomegranate and bitter-…
The conjugated fatty acids have commercial and scientific appeal on reduction of body fat and increased lean body mass, although they are also considered as antioxidants and anti-inflammatory. Punicic acid (C18:3-9c,11t,13c) and ±-eleostearic (C18:3-9c,11t,13t) are conjugated ±-linolenic acid (C18:3-9c,12c,15c) isomers, known as CLNAs, present in high concentrations in pomegranate seed oi…
Conjugated fatty acids (CFA) is the general term to describe the positional and geometric isomers of polyunsaturated fatty acids with conjugated double bonds. The CFAs of linoleic acid (CLAs) are found naturally in foods derived from ruminant animals, meat an dairy products. The CFAs of a-linolenic acid (CLNAs) are found exclusively in various types of oil seed GATS of plants. There are m…
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