María Chávarri Hueda


Maria Chávarri Hueda received a Master's degree in Biological Sciences from University of Navarra, Spain, in 1997. She obtained a Ph.D. in Nutrition and Food Science Area from the University of the Basque Country, in 2003. Dra. Chávarri has experience in biotechnology, and food science, acting on the following subjects: bioactive molecules and functional activity, probiotics, postbiotics, and nutritional status. She worked on the “Influence of the lipid source of the diet on various aspects of hepatic metabolism of triglycerides and cholesterol”. Currently, Dra Chávarri is responsible for the technological line "Biosynthesis and Fermentation" at TECNALIA R&I, Technological Development Center, in Health Unit and she has focused her studies on bioactive molecules obtained from fermentation processes and plants such as probiotics, postbiotics, polyphenols, flavonoids, polysaccharides, among others, and their functional activities, with the objective of developing functional ingredients and foods.

María Chávarri Hueda

2books edited

2chapters authored

Latest work with IntechOpen by María Chávarri Hueda

Today's society is increasingly aware of the importance of food and health. For this reason, consumers increasingly demand more products that help prevent disease. In this sense, science and technology are helping to find new bioactive compounds that, when properly administered, can provide beneficial health effects. Among these compounds are nutraceuticals, concentrated natural bioactive substances available in pills, capsules, and powders among other forms. This book comprehensively reviews and compiles information on molecules that can help prevent and treat prevalent diseases.

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