This ARTICLE celebrates the contributions of two distinguished female researchers, Emma Burgos Ramos and María Rodríguez Pérez, invited speakers at the 4th Science & Wine World Congress – Energy, Sustainability, and Green Transition in Wine and Olive Oil Production. Both scientists have made significant strides in the fields of biochemistry, molecular biology, and nutrition, particularly in the study of polyphenols from olive oil and their impact on neurodegenerative and metabolic diseases. Their research has shed light on the protective effects of hydroxytyrosol against Alzheimer’s disease, the metabolic benefits of leptin, and the role of polyphenols in modulating gene expression. This post explores their academic journeys, key findings, and collaborative efforts in advancing sustainable health solutions through olive oil byproducts, reinforcing the connection between nutrition, sustainability, and disease prevention.
