Master's Degree in Food Science from the University of São Paulo (FCF / USP), Food Technologist and a Science-chemistry degree (UNIFESP), currently doing a PhD in the Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences (FCF / USP), studying metabolism and postprandial inflammation and their relationship with bile acids. She has experience with bioactive phenolic compounds from foods and keen interest in the study of obesity and its associated diseases. (Source: Lattes Curriculum)
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Bile acids (BA) are amphipathic molecules derived from cholesterol catabolism, recently recognized as metabolic integrators, participating in the regulation of energy metabolism (including the inhibition of gluconeogenesis and stimulation of fatty acid ²-oxidation) and inflammation through hormone-like functions. Among the endogenous metabolites, BA are those whose plasma concentration sh…
After the ingestion of a meal, changes in plasma levels of nutrients, endogenous metabolites and signaling molecules trigger changes in several physiological processes, affecting energy metabolism and inducing a transient inflammatory response. The increase in plasma levels of bile acids (BA) is one of the most remarkable changes in plasma metabolome in the postprandial period, although i…
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CV Lattes
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