Blanca Hernández-Ledesma

Spanish National Research Council Spain

Dr. Hernández-Ledesma is a tenured scientist at the Institute of Food Science Research (CIAL), a joint center of shared ownership between the Higher Council for Scientific Research (CSIC) and the Autonomous University of Madrid (UAM). She developed her distinguished research career in Spain and the United States (University of California, Berkeley). Her current interests are focused on the study of the potential of alternative food sources (vegetables, micro and macroalgae, insects), evaluating the digestibility, bioavailability, and bioactivity of their compounds as the basis for the development of new health-promoting ingredients. She has published more than 100 articles in high-impact scientific journals, 40 book chapters, and several articles in international media. Moreover, she has edited seven books and presented her work at multiple international and national conferences.

Blanca Hernández-Ledesma

2books edited

3chapters authored

Latest work with IntechOpen by Blanca Hernández-Ledesma

In recent years, consumers have become increasingly aware of the impact that food and diet can have on their health. This, together with the concern about the impact of animal food production on the environment, has promoted the demand for alternative food sources with health-promoting benefits and whose production is based on sustainable and environmentally friendly systems. Thus, the global market for plant-based foods with beneficial health properties is on an upward trend and is expected to continue in the coming years. Based on scientific evidence, this book shows the potential of traditional plant foods as alternative sources of bioactive compounds for reducing the incidence and prevalence of current chronic diseases such as cardiovascular, neurological, and metabolic disorders, and nutritional deficiencies.

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