Rodrigo Valenzuela Baez

University of Chile

Rodrigo Valenzuela Baez completed his Pre-graduate studies (Nutritionist) at University of Chile (2003), Magister in Nutrition and Food Technology at University of Chile (2007), and Doctoral degree in Nutrition and Foods at University of Chile (2012). Currently, he is a Research Scientist in Food Sciences and Assistant Professor, Fats and Oils Section, Food and Nutrition Research Laboratory, School of Nutrition and Dietetics, at the Faculty of Medicine, University of Chile, Santiago, Chile. Dr. Valenzuela\'s teaching areas are Food Science and Nutrition, Fats and Oils in Human Nutrition. His current research areas are Lipid in Health and Disease, Metabolism and cytoprotection by long-chain polyunsaturated fatty acids from marine origin, bioconversion of n-3 and n-6 fatty acids from vegetable and marine oils, physiological effects of n-3 fatty acid as a functional food. Dr. Valenzuela has more than 60 research publications in the lipid and metabolism area.

2books edited

3chapters authored

Latest work with IntechOpen by Rodrigo Valenzuela Baez

Lipids (fats and oils) are a wide range of organic molecules that serve several functions in organisms. Lipids are essential components of our diet, highlighting their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols). Besides this, lipids have key roles in human growth and development, along with promoting, preventing and/or participating in the origin or eventually in the treatment of various diseases. This book presents a systematic and comprehensive review about the structure and metabolism of lipids, particularly highlighting the importance of these molecules in the body and considering the interest of some lipids in health and disease.

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