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Professor María Concepción Cid Canda joins the Galician Academy of Pharmacy

Professor of Nutrition and Bromatology at the University of Navarra and expert in the health implications of coffee processing.

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María Concepción Cid Canda
PHOTO: Manuel Castells
04/11/13 22:29 Laura Latorre

María Concepción Cid Canda, Professor of Nutrition and Bromatology at the University of Navarra, has been appointed Corresponding Academician of the Galician Academy of Pharmacy.

The solemn public session of inauguration as Corresponding Academician took place on October 30, 2013, at the headquarters of the Academy of Pharmacy of Santiago de Compostela. The speech of admission was about:"Coffee as source of antioxidants and bioactive compounds" and in it she showed that"coffee can be considered a good source of antioxidant and bioactive compounds with beneficial properties for health". In his opinion, "although there is slight evidence of the risks associated with coffee consumption in people sensitive to stimulants, it has been demonstrated that the intake of 3 to 5 cups per day has beneficial effects".

However, he emphasized "that depending on which sectors of the population (hypertensive and elderly or other people sensitive to caffeine), it is advisable to select those coffees with a lower caffeine content or decaffeinated coffees, which have a similar antioxidant capacity. Caution is also recommended for pregnant or breastfeeding women when drinking coffee".

Experience
María Concepción Cid has a PhD in Pharmacy from the University of Santiago de Compostela. She has worked as a full professor of Nutrition and Bromatology at the University of the Basque Country and since October 1996 at the University of Navarra. Currently, she is the vice-dean of Office of Academic Affairs of the School of Pharmacy of the Pamplona center.

His research activity has initially focused on the processing of meat products and, subsequently, on coffee technology. His concern for the relationship between per diem expenses and health has led him to study the effect of the technological processing of coffee on its antioxidant capacity: presence of bioactive compounds and bioavailability.

Dr. Cid has been a member of the committee of Experts of the National Plan of assessment of Quality of the Universities, of the committee of the Program of assessment of Official Degrees of postgraduate program and of the Commission of the Sciences Branch of the VERIFICA Program for the Verification of the new Degrees, as well as external evaluator of the Plan of assessment Institutional. He is currently board member of the Commission of Guarantees and Programs of the National Agency for Assessment of Quality and Accreditation.

She is the author of numerous articles of research in journals of international prestige in her field and has directed a good issue of doctoral thesis and research projects funded by public calls.

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