Biography
Miryam is currently working within the Proteins and Peptides Research group in UL. She did her PhD in the Research Institute of Food Science (CSIC, Spain) and the Universidad Autónoma de Madrid (Spain). She was awarded with a prestigious grant of Research in Food, Nutrition and Health from the Danone Institute to develop a 2-year project in the Institute of Food Science Research and in the Institute of Food Science, Technology and Nutrition (CSIC) studying protease inhibitors and phenolic compounds. She was also awarded with the postdoctoral Fellowship JAE-Doc of the Spanish National Research Council and the European Union. In 2015, she moved to Ireland to work for the Food for Health Ireland (FHI) and the Dairy Processing Technology Centre programmes in relation with the nutrition and bioactivity of dairy proteins. Currently, she conducts research in relation with seaweed proteins and peptides. She has published 35 articles, 3 book chapters, supervised MSc and PhD students, participated in more than 30 international conferences.
Research Interests
Miryam's main research interests are food ingredients (peptides and polyphenols) with bioactive properties. She is particularly interested in understanding the relationship between food and health. She is currently working within the Biodulse project at the University of Limerick. She conducts research on the extraction and characterisation of seaweed proteins and derived peptides and evaluates their bioactivity and technofunctional properties.
Teaching Interests
Food Science, Nutrition and Gastronomy
I have taught the modules of "Milk proteins as Food Ingredients" and "Gastronomy".
Professional Activities
Employment
- 2014 Instituto de la Grasa (IG, CSIC, Spain, www.ig.csic.es) - Post-Doctoral Research Assistant
- 2011 Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN, CSIC, Spain, www.ictan.csic.es) - JAEdoc Post-Doctoral Researcher
- 2010 Instituto de Investigacion en Ciencias de la Alimentacion (CIAL, UAM-CSIC, Spain, www.cial.uam-csic.es) - Instituto Danone Post-doctoral Fellow
- 2007 Instituto de Fermentaciones Industriales (IFI, CSIC, www.ifi.csic.es) - FPI Pre-doctoral Fellow
- 2005 Instituto de Fermentaciones Industriales (IFI, CSIC, www.ifi.csic.es) - Pre-doctoral Scholarship
Patent
- 2011 WO2013004873-A1 - Product that comes from coffee husks useful as antioxidant and/or a natural preservative for preventing physiological aging processes, comprises coffee husk powder, or coffee husk extract
Award
- 2010 - Recognition of the most cited articles in the period 2008-2010
- 2010 - Postdoctoral Fellowship for Research in Nutrition
Education
- 2009 Universidad Autonoma de Madrid - Doctor of Science
- 2007 Universidad Autonoma de Madrid - Masters by research
- 2004 Universidad Complutense de Madrid - Bachelors Honours Degree.
- 2002 Universidad Complutense de Madrid - Bachelors Honours Degree.
Outreach
- Participation and Collaboration carried out experimental demonstrations and science divulgation in the Spanish National Research Council (CSIC) "Week of Science" (http://www.semanadelaciencia.csic.es/) and Opern doors days for general public and Secondary Schools (2005-2010)
- Collaboration in the newsletter editorial board of the project CONSOLIDER-INGENIO: New Functional Food Ingredients for Health Improving FUN-C-FOOD 25506 (http://www.alimentosfuncionales.org/eng/)
Language
- Spanish
- English
- Italian
Publications
Book Chapters
Antioxidant Properties of Soy-Based Drinks and Effects of Processing
Silvan, JM; Amigo-Benavent, M; del Castillo, MD
(2014)
Antioxidant Properties of Soy-Based Drinks and Effects of Processing
In Processing and Impact on Antioxidants in Beverages;
London :
Elsevier Inc.
DOI: 10.1016/B978-0-12-404738-9.00023-4
Componentes de la soja como ingredientes funcionales en lacteos
del Castillo, MD; Amigo-Benavent, M; Silvan, JM
(2009)
Componentes de la soja como ingredientes funcionales en lacteos
In Funcionalidad de Componentes Lacteos;
Madrid :
CYTED
Peer Reviewed Journals
Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
Mateos, R. and MartÃnez-López, S. and Baeza Arévalo, G. and Amigo-Benavent, M. and Sarriá, B. and Bravo-Clemente, L.
(2016)
Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
In Food Chemistry;
DOI: 10.1016/j.foodchem.2016.03.011
Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace
Wang, S. and Amigo-Benavent, M. and Mateos, R. and Bravo, L. and Sarriá, B.
(2016)
Effects of in vitro digestion and storage on the phenolic content and antioxidant capacity of a red grape pomace
In International Journal of Food Sciences and Nutrition;
DOI: 10.1080/09637486.2016.1228099
Brief Communication: Discordant ability of the triglyceride to apolipoprotein B ratio to predict triglyceride-rich lipoprotein particle size in normal-weight and obese men
Amigo-Benavent, M. and Sinausia, L. and Montero, E. and Perona, J.S.
(2016)
Brief Communication: Discordant ability of the triglyceride to apolipoprotein B ratio to predict triglyceride-rich lipoprotein particle size in normal-weight and obese men
In Experimental Biology and Medicine;
DOI: 10.1177/1535370216639394
Insights on the health benefits of the bioactive compounds of coffee silverskin extract
Fernandez-Gomez, B,Lezama, A,Amigo-Benavent, M,Ullate, M,Herrero, M,Martin, MA,Mesa, MD,del Castillo, MD
(2016)
Insights on the health benefits of the bioactive compounds of coffee silverskin extract
In Journal Of Functional Foods;
DOI: 10.1016/j.jff.2016.06.001
Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50-70 years
Power-Grant, O,McCormack, WG,De Cap, MR,Amigo-Benavent, M,Fitzgerald, RJ,Jakeman, P
(2016)
Evaluation of the antioxidant capacity of a milk protein matrix in vitro and in vivo in women aged 50-70 years
In International Journal Of Food Sciences And Nutrition;
DOI: 10.3109/09637486.2016.1153607
A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity
Wang, S. and Mateos, R. and Goya, L. and Amigo-Benavent, M. and Sarriá, B. and Bravo, L.
(2016)
A phenolic extract from grape by-products and its main hydroxybenzoic acids protect Caco-2 cells against pro-oxidant induced toxicity
In Food and Chemical Toxicology;
DOI: 10.1016/j.fct.2015.12.005
Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress
Baeza, G; Amigo-Benavent, M; Sarria, B; Goya, L; Mateos, R; Bravo, L
(2014)
Green coffee hydroxycinnamic acids but not caffeine protect human HepG2 cells against oxidative stress
In Food Research International;
DOI: 10.1016/j.foodres.2014.05.035
An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells
Navarro, M; Amigo-Benavent, M; Mesias, M., Baeza, G; Gokmen, V; Bravo, L; Morales, FJ
(2014)
An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells
In Journal Of The Science Of Food And Agriculture;
DOI: 10.1002/jsfa.6469
Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin
Amigo-Benavent, M; Clemente, A; Caira, S; Stiuso, P; Ferranti, P; del Castillo, MD
(2014)
Use of phytochemomics to evaluate the bioavailability and bioactivity of antioxidant peptides of soybean β-conglycinin
In Electrophoresis;
DOI: 10.1002/elps.201300527
Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage
Amigo-Benavent, M; Nitride, C; Bravo, L; Ferranti, P; del Castillo, MD
(2013)
Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage
In Food & Function;
DOI: 10.1039/c3fo30354c
Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits
Picariello, G; Amigo-Benavent, M; del Castillo, MD; Ferranti, P
(2013)
Structural characterization of the N-glycosylation of individual soybean β-conglycinin subunits
In Journal Of Chromatography A;
DOI: 10.1016/j.chroma.2013.09.014
Phytochemomics and other omics for permitting health claims made on foods
del Castillo, MD; Martinez-Saez, N; Amigo-Benavent, M; Silvan, JM
(2013)
Phytochemomics and other omics for permitting health claims made on foods
In Food Research International;
DOI: 10.1016/j.foodres.2013.05.014
Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
Amigo-Benavent, M; Clemente, A; Ferranti, P; Caira, S; del Castillo, MD;
(2011)
Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form
In Food chemistry;
DOI: 10.1016/j.foodchem.2011.06.015
Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin
Amigo-Benavent, M; Athanasopoulos, VI; del Castillo, MD
(2010)
Ion exchange chromatographic conditions for obtaining individual subunits of soybean β-conglycinin
In Journal Of Chromatography B-Analytical Technologies In The Biomedical And Life Sciences;
DOI: 10.1016/j.jchromb.2010.07.013
Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?
Amigo-Benavent, M; del Castillo, MD; Fogliano, V
(2010)
Are the major antioxidants derived from soy protein and fructo-oligosaccharides model systems colored aqueous soluble or insoluble compounds?
In European Food Research And Technology;
DOI: 10.1007/s00217-010-1308-5
Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E, Herrero, M
(2010)
Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions
In Food Research International;
DOI: 10.1016/j.foodres.2010.02.005
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Plaza, M; Amigo-Benavent, M; del Castillo, MD; Ibanez, E; Herrero, M
(2010)
Facts about the formation of new antioxidants in natural samples after subcritical water extraction
In Food Research International;
DOI: 10.1016/j.foodres.2010.07.036
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
Zielinski, H; Amigo-Benavent, M; del Castillo, MD; Horszwald, A; Zielinska, D
(2010)
Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
In International Journal Of Food Sciences And Nutrition;
[ULIR]
Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
Amigo-Benavent, M; Athanasopoulos, VI; Ferranti, P; Villamiel, M; del Castillo, MD
(2009)
Carbohydrate moieties on the in vitro immunoreactivity of soy β-conglycinin
In Food Research International;
DOI: 10.1016/j.foodres.2009.03.003
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
Zielinski, H; Michalska, A; Amigo-Benavent, M; del Castillo, MD; Piskula, MK
(2009)
Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting
In Journal Of Agricultural And Food Chemistry;
DOI: 10.1021/jf900313e
Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation
Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2008)
Structure and antigenicity changes in 7S soyabean allergen by enzymic deglycosylation
In The Proceedings of the Nutrition Society;
DOI: 10.1017/S0029665108006332
[ULIR]
Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs
Amigo-Benavent, M; Silvan, JM; Moreno, FJ; Villamiel, M; del Castillo, MD
(2008)
Protein quality, antigenicity, and antioxidant activity of soy-based foodstuffs
In Journal Of Agricultural And Food Chemistry;
DOI: 10.1021/jf800697n
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD
(2008)
Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread
In Journal Of Cereal Science;
DOI: 10.1016/j.jcs.2007.08.012
Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages
Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2007)
Chromatographic and electrophoretic approaches for the analysis of protein quality of soy beverages
In Journal Of Separation Science;
DOI: 10.1002/jssc.200600437
Other Journals
Calidad nutricional, antigenicidad y funcionalidad de bebidas de soja
Amigo-Benavent, M; Silvan, JM; Moreno, J; Villamiel, M; del Castillo, MD
(2006)
Calidad nutricional, antigenicidad y funcionalidad de bebidas de soja
In Alimentaria;
Conference Publications
8th World Congress on Polyphenols Applications
Baeza, G; Amigo-Benavent, M; Goya, L; Sarria, B; Mateos, R; Bravo, L
(2014)
8th World Congress on Polyphenols Applications
8th International Congress on Polyphenols Applications
Amigo-Benavent, M; Wang, S; Mateos, R; Bravo, L
(2014)
8th International Congress on Polyphenols Applications
2nd International Conference on Food Digestion
Ferranti, P; Amigo-Benavent, M; Clemente, A; Caira, S; Stiuso, P; del Castillo, MD
(2013)
2nd International Conference on Food Digestion
I Jornadas de Estudiantes de Master en Quimica Agricola y Nuevos Alimentos
Lezama-Quintana, A; del Castillo, MD; Amigo-Benavent, M; Bravo, L
(2013)
I Jornadas de Estudiantes de Master en Quimica Agricola y Nuevos Alimentos
2nd International Congress on Cocoa, Coffee and Tea
Baeza, G; Amigo-Benavent, M; Goya, L; Sarria, B; Mateos, R; Bravo, L
(2013)
2nd International Congress on Cocoa, Coffee and Tea
International Symposium on the Maillard Reaction. The Maillard Reaction at the intersection between food chemistry, food technology, nutrition and age-related diseases
Amigo-Benavent, M; Bravo, L; del Castillo, MD
(2012)
International Symposium on the Maillard Reaction. The Maillard Reaction at the intersection between food chemistry, food technology, nutrition and age-related diseases
7th International Conference on Chemical reactions in food
Navarro, M; Amigo-Benavent, M; Mesias, M; Baeza, G; Gokmen, V; Bravo, L; Morales, FJ
(2012)
7th International Conference on Chemical reactions in food
5th International Conference on Polyphenols and Health
Mesa, MD; Ullate, M; Amigo-Benavent, M; del Castillo, MD
(2011)
5th International Conference on Polyphenols and Health
II Congreso Iberoamericano de Fluidos Supercriticos
Plaza, M; Amigo-Benavent, M; Herrero, M; del Castillo, MD; Ibanez, E.
(2010)
II Congreso Iberoamericano de Fluidos Supercriticos
28th International Symposium on Chromatography (ISC)
Amigo-Benavent, M; Mingo, E; Silvan, JM; Martinez-Rodriguez, A; del Castillo, MD
(2010)
28th International Symposium on Chromatography (ISC)
10th International symposium on the Maillard Reaction
del Castillo, MD; Amigo-Benavent, M; Fogliano, V
(2009)
10th International symposium on the Maillard Reaction
COST-926 Impact of the new technologies on the health benefits and safety of bioactive
Michalska, A; Amigo-Benavent, M; Zielinski, H; del Castillo, MD; Piskula, MK
(2008)
COST-926 Impact of the new technologies on the health benefits and safety of bioactive
International Functional Foods Conference
Athanasopoulos, VI; Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2008)
International Functional Foods Conference
Innovative Applications on nonthermal technologies in foods: Technology, Safety, Health and Consumer Acceptability
Amigo-Benavent, M; Clemente, A; Villamiel, M; del Castillo, MD
(2008)
Innovative Applications on nonthermal technologies in foods: Technology, Safety, Health and Consumer Acceptability
Bulletins
Informacion bibliografica. Articulos de interes. Glycopeptide analysis by mass spectrometry
Amigo-Benavent, M
(2008)
Informacion bibliografica. Articulos de interes. Glycopeptide analysis by mass spectrometry
In Boletin de la Sociedad Espanola de Cromatografia y Tecnicas Afines;