Celestino Santos-Buelga has BSc and PhD in Pharmacy. He is a Full Professor of Food Science at University of Salamanca (Spain) since December 2002, and Director of the Polyphenols Research Group (GIP-USAL), acknowledged as a Group of Excellence (Castilla y León, Spain). He has been visiting researcher at the Institut de Produits de la Vigne (Station Expérimentale de Pech Rouge-Narbonne, France) and Lehrstuhl für Obstbau – Technische Universität München (Freising-Weihenstephan, Germany). His teaching experience covers courses of Basic Food Science and Food Chemistry in the Degrees of Pharmacy, Biology and Biochemistry. His research specialization is related to the study of phenolic compounds from plants, their chemistry, extraction, analysis and structural characterization, transformations and influence on the stability and sensory properties of processed food of plant origin, dietary intake and relationships with human health. His current research interests are focused on the health implications of dietary flavonoids, their bioavailability, metabolism, biological activity, molecular mechanisms and effects. He is author of more than 270 articles in JCR journals, which received over 12,000 cites, having an H-index of 62 (Web of Science, August 2019).
- Effects of Extra Virgin Olive Oil Polyphenols on Beta-Cell Function and Survival
- Potential Uses of Olive Oil Secoiridoids for the Prevention and Treatment of Cancer
- The smell of the Mediterranean
- Secoiridoids: an intriguing class of bioactive compounds in olive oil
- Polyphenols & the Mediterranean Diet: Blueberries as part of a Healthy Diet