Rodrigo Valenzuela Baez

University of Chile

Rodrigo Valenzuela Baez completed his pre-graduate studies (nutritionist) at the University of Chile (2003), his Masters in nutrition and food science at the University of Chile (2007), and Doctoral degree in nutrition and foods at the University of Chile (2012). Dr. Valenzuela was postdoctoral fellow in the Nutritional Science Department in the University of Toronto (2019-2021). Currently, he is an Associate Professor (full time) in Nutrition Department at the Faculty of Medicine, University of Chile, Santiago, Chile. He does research in nutrition and food sciences. Dr. Valenzuela\'s teaching areas are food science and nutrition, and fats and oils in human nutrition. His current research areas are lipids and antioxidants 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, and physiological effects of n-3 fatty acid as a functional food. Dr. Valenzuela has more than 90 research publications in the lipid and metabolism area.

3books edited

3chapters authored

Latest work with IntechOpen by Rodrigo Valenzuela Baez

This edited volume is a collection of reviewed and relevant research chapters concerning developments within the field of lipid metabolism. It includes scholarly contributions from experts in the field that cover such topics as roles of lipids in cancer, analytical tools for lipid assessment in biological assays, plant lipid metabolism, the effect of nanoparticles on lipid peroxidation in plants, and fatty acid compositions in fermented fish products. This book provides a thorough overview of the latest research efforts by international authors on lipid metabolism, and opens new possible research paths for further novel developments.

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