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Dr. Miryam Amigo Benavent

Biography

Miryam is currently working within the National Marine Biodiscovery Laboratory in UL. She holds her BSc degrees in Biology and Food Science from Universidad Complutense de Madrid and a PhD working on Functional Foods from Universidad Autónoma de Madrid. Miryam spent 5 years as a Post-doc in different Food Science Research Institutes of the Spanish National Research Council (CSIC). In 2015, she moved to Ireland to work for the Food for Health Ireland (FHI) programme in relation with Healthy Ageing and Performance nutrition and for the Dairy Processing Technology Centre (DPTC). She conducts research in relation with seaweed proteins and peptides. She has published 31 articles, supervised a MSc and a PhD students and 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 Irish National Marine Biodiscovery Laboratory at the University of Limerick. She conducts research on the characterisation of seaweed proteins and derived peptides and evaluates their bioactivity and efficacy of novel food products.

Teaching Interests

Food Science, Nutrition 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

2014

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. pp. 225-232
DOI: 10.1016/B978-0-12-404738-9.00023-4

2009

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 pp. 353-376

Peer Reviewed Journals

2016

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; pp. 1-13
DOI: 10.1080/09637486.2016.1228099

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
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; pp. 1772-1775
DOI: 10.1177/1535370216639394

2016

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; pp. 197-207
DOI: 10.1016/j.jff.2016.06.001

2016

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; pp. 325-334
DOI: 10.3109/09637486.2016.1153607

2016

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; pp. 65-74
DOI: 10.1016/j.fct.2015.12.005

2016

Hydroxytyrosol in functional hydroxytyrosol-enriched biscuits is highly bioavailable and decreases oxidised low density lipoprotein levels in humans
Mateos, R. and Martínez-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; pp. 248-256
DOI: 10.1016/j.foodchem.2016.03.011

2014

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; pp. 1622-1627
DOI: 10.1002/jsfa.6469

2014

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; pp. 1582-1589
DOI: 10.1002/elps.201300527

2014

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; pp. 1038-1046
DOI: 10.1016/j.foodres.2014.05.035

2013

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; pp. 1051-1060
DOI: 10.1039/c3fo30354c

2013

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; pp. 96-102
DOI: 10.1016/j.chroma.2013.09.014

2013

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; pp. 1237-1249
DOI: 10.1016/j.foodres.2013.05.014

2011

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; pp. 1598-1605
DOI: 10.1016/j.foodchem.2011.06.015

2010

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; pp. 545-553
DOI: 10.1007/s00217-010-1308-5

2010

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; pp. 1123-1129
DOI: 10.1016/j.foodres.2010.02.005

2010

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; pp. 2341-2348
DOI: 10.1016/j.foodres.2010.07.036

2010

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; pp. 140-148
[ULIR]

2010

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; pp. 2453-2456
DOI: 10.1016/j.jchromb.2010.07.013

2009

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; pp. 819-825
DOI: 10.1016/j.foodres.2009.03.003

2009

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; pp. 4771-4776
DOI: 10.1021/jf900313e

2008

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; pp. 6498-6505
DOI: 10.1021/jf800697n

2008

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; pp. 123-132
DOI: 10.1016/j.jcs.2007.08.012

2008

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; pp. E24-E24
DOI: 10.1017/S0029665108006332
[ULIR]

2007

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; pp. 502-507
DOI: 10.1002/jssc.200600437

Other Journals

2006

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; pp. 106-106

Conference Publications

2014

8th International Congress on Polyphenols Applications
Amigo-Benavent, M; Wang, S; Mateos, R; Bravo, L
(2014) 8th International Congress on Polyphenols Applications

2014

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

2013

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

2013

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

2013

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

2012

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

2012

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

2011

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

2010

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

2010

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)

2009

10th International symposium on the Maillard Reaction
del Castillo, MD; Amigo-Benavent, M; Fogliano, V
(2009) 10th International symposium on the Maillard Reaction

2008

International Functional Foods Conference
Athanasopoulos, VI; Amigo-Benavent, M; Villamiel, M; del Castillo, MD
(2008) International Functional Foods Conference

2008

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

2008

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

Bulletins

2008

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; pp. 93-94