María Chávarri Hueda

TECNALIA Research & Innovation

Maria Chávarri Hueda has received her MS degree in Biological Sciences from Universidad de Navarra, Spain, in 1997. She obtained her PhD degree from Nutrition and Food Science Area, Department of Pharmacy and Food Sciences, Faculty of Pharmacy, University of the Basque Country. Chávarri has experience in biotechnology and food science, acting on the following subjects: bioactive molecules and functional activity, probiotics, 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.” Over the last few decades, Chávarri worked as a senior researcher at TECNALIA R&I, Technological Development Center, in food and health area, and she has focused her studies on bioactive molecules of food and plant origin and their functional activities, as well as to deepen her knowledge on probiotics, with the objective of developing functional foods.

2books edited

2chapters authored

Latest work with IntechOpen by María Chávarri Hueda

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

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