Rita Maria Moraes received her Ph.D. in Agronomy from the Mississippi State University (1992). She worked for the University of Mississippi as Research Professor and was involved in plant tissue culture, natural products and development of new crops. She was principal investigator in grants funded by the Cooperative Research Services (CSREES/USDA). For 30 years, she has researched several species including Podophyllum peltatum, Echinacea spp., Hydrastis canadensis, Smallanthus sonchifolius, Taxus spp., Narcissus, Actea racemosa, Maytenus spp, Artemisia annua and Stevia rebaudiana. Currently she works as research scientist for the Fernando Eduardo Lee, owns the nursery Santa Martha Agro in Ribeirao Preto. The nursery produces medicinal and aromatic, fruit trees and ornamental plants. (Source: Lattes Curriculum)
| News published in Agência FAPESP Newsletter about the researcher |
| More itemsLess items |
| TITULO |
| Articles published in other media outlets ( ): |
| More itemsLess items |
| VEICULO: TITULO (DATA) |
| VEICULO: TITULO (DATA) |
The functionalities of yacon roots are linked to the high content of fructooligosaccharides (FOS), which are sugars not metabolized by digestive system and are transformed into soluble fibers, being beneficial to intestinal lactobacilli and bifidobacteria, thus promoting healthy digestion while it maintains the colon's health. Yacon products, such as syrup and flour, can be consumed as a …
The Peruvian yacon tuberous roots, Smallanthus sonchifolius, which belongs to the Astaraceae family, has a long history of traditional use. Various scientific works confirm the functional properties of raw yacon and their products that currently reach the European, American and Japanese markets. The functionality of yacon is related to the content of frutooligosaccharideos, also known as …
Yacon (Smallanthus sonchifolius) is a native species to the Andean region of South America that has attracted worldwide attention because of its beneficial health properties. Yacon produces sweet-tasting, crisp tuberous roots that has an apple -like taste. The roots of yacon are a rich source of inulin and fructooligosaccharides (FOS), which are not metabolized by the human digestive syst…
(Only some records are available in English at this moment)
| 3 / 3 | Completed research grants |
| 6 / 6 | Completed scholarships in Brazil |
| 9 / 9 | All research grants and scholarships |
| Associated processes | |
CV Lattes
ORCID
Google Scholar Citations