On the occasion of International Women’s Day, it is fitting to highlight two remarkable women contributing significantly to the fields of biochemistry, nutrition, and sustainability: Dr. Emma Burgos Ramos and Dr. María Rodríguez Pérez. Their pioneering work in the study of polyphenols, particularly hydroxytyrosol (HT), and their implications in neurodegenerative diseases and metabolic disorders align seamlessly with the core themes of The 4th Science & Wine World Congress. These accomplished scientists exemplify the intersection of food science, health, and sustainability, showcasing the indispensable role women play in advancing scientific research and innovation.
A Journey Through Neuroscience and Metabolism
Dr. Emma Burgos Ramos earned her Ph.D. in Biology from the University of Alcalá (Madrid) in 2006. Her doctoral research focused on the effects of various drugs on the somatostatin receptor-effector system in an experimental model of Alzheimer’s disease (AD). This early work laid the foundation for her extensive career in studying metabolic dysfunctions and neurodegenerative conditions.
Following her Ph.D., Dr. Emma Burgos Ramos joined the Laboratory of Endocrinology and Nutrition at Hospital Infantil Universitario Niño Jesús (Madrid) under the mentorship of Dr. Vicente Barrios Sabador. She contributed significantly to the study of leptin and insulin intracellular signaling mechanisms, particularly their roles in energy homeostasis, obesity, and type 2 diabetes. During this time, she was part of the Obesity and Nutrition CIBER and benefited from the prestigious Postdoctoral Sara Borrell contract. This opportunity enabled her to conduct research at esteemed institutions, including the Metabolic Research Laboratory at Universidad Clínica de Navarra (Spain) and the Edison Biotechnology Institute at Ohio University (USA), where she utilized microarray profiles and proteomic analysis. In 2013, Dr. Emma Burgos Ramos transitioned to the Spanish National Cancer Research Centre (CNIO), where she investigated the metabolic characteristics of pancreatic tumor stem cells. The following year, she joined IMDEA Food Institute (Madrid) as a junior researcher in the Laboratory of Functional Foods, marking her shift toward nutrition and its impact on health. Since 2022, Dr. Emma Burgos Ramos has held a permanent position as an Associate Professor of Biochemistry and Molecular Biology at Universidad de Castilla-La Mancha (UCLM). Her primary research now centers on the effects of hydroxytyrosol, a key phenolic compound in olive oil, on neurodegenerative and metabolic disorders. With over 42 published research papers and participation in more than 54 scientific conferences, her work continues to push the boundaries of nutritional biochemistry.
Advancing Research on Obesity, Diabetes, and Polyphenols
Dr. María Rodríguez Pérez obtained her Ph.D. in Biochemistry and Molecular Biology in 2014 from Universidad de Castilla-La Mancha. Her doctoral research examined the biological functions of s-resistin and its connection to insulin resistance, a key component of metabolic syndrome and type 2 diabetes. Her excellence in research was recognized in 2016 when she received the Margarita Lorenzo National Research Award from the Spanish Society of Biochemistry and Molecular Biology in Salamanca. She later conducted a postdoctoral stay at the University of Cambridge in 2017, working under the guidance of Professor Giles Yeo at the Metabolic Research Laboratories in Addenbrooke’s Hospital. There, she expanded her expertise in metabolic disorders, specifically focusing on obesity and diabetes type 2. Since 2021, Dr. Rodríguez Pérez has been a faculty member at UCLM’s Faculty of Environmental Sciences and Biochemistry in Toledo. Although her earlier research focused on metabolic dysfunction, she has recently shifted her interests toward the role of polyphenols in neurodegenerative diseases, particularly Alzheimer’s disease. Her contributions to the scientific community continue to shape the understanding of how bioactive compounds in food can influence health and disease.
Research in Sustainability and Health
Dr. Emma Burgos Ramos and Dr. Maria Rodríguez Pérez have collaborated extensively on research related to the sustainability of olive oil production and the health benefits of its byproducts, particularly hydroxytyrosol. Their studies provide crucial insights into the role of this potent antioxidant in preventing and mitigating chronic diseases.
- One of their notable studies explores the impact of hydroxytyrosol on mitochondrial function in an Alzheimer’s disease cellular model. The findings reveal that HT:
Enhances ATP production in 7PA2 cells, a well-established model for Aβ toxicity and mitochondrial dysfunction in AD. - Increases mitochondrial content and activity, as evidenced by elevated levels of citrate synthase, PGC-1α, and mtDNA copy number.
- Induces mitochondrial fusion and enhances energy metabolism, suggesting its neuroprotective potential.
Another critical area of their research investigates the effects of central leptin infusion on glucose regulation and hepatic insulin signaling. Their findings demonstrate that:
- Leptin-treated rats exhibit improved glycemic control after glucose or insulin administration.
- Increased hepatic glucose uptake and storage are linked to enhanced insulin signaling, indicated by higher phosphorylation levels of IRS1 and Akt.
- The study suggests that central leptin infusion may serve as a potential therapeutic strategy for improving glucose homeostasis.
Their research on HT supplementation and microRNA expression further underscores the systemic impact of polyphenols on metabolic health. Key findings include:
- HT modulates miRNA expression in the small intestine and other tissues, influencing lipid metabolism and oxidative stress pathways.
- Acute and long-term HT supplementation significantly alters miRNA profiles, which may contribute to its health-promoting effects.
- In human trials, HT intake was associated with changes in miRNA expression in peripheral blood mononuclear cells, highlighting its potential in dietary interventions for disease prevention.
Implications for the Future: Sustainability and Green Transition in Olive Oil and Wine Production
The research led by Dr. Emma Burgos Ramos and Dr. Maria Rodríguez Pérez aligns perfectly with the theme of The 4th Science & Wine World Congress. Their work not only reinforces the health benefits of olive oil polyphenols but also highlights sustainable practices in agricultural production. By investigating the value of olive oil byproducts in health applications, they contribute to a more circular economy, where waste is minimized, and nutritional potential is maximized. Their contributions underscore the necessity of interdisciplinary collaboration between food science, biochemistry, and sustainability to address global health challenges. As keynote speakers at the congress, they will provide invaluable insights into how the integration of nutrition and sustainable practices can pave the way for a healthier and more environmentally conscious future.
On this International Women’s Day, we celebrate the outstanding contributions of Dr. Emma Burgos Ramos and Dr. María Rodríguez Pérez. Their pioneering research in metabolic health, neurodegeneration, and sustainability exemplifies the critical role women play in advancing scientific knowledge. Their work not only enhances our understanding of how dietary polyphenols impact health but also provides practical solutions for sustainable agriculture and food production.
As we prepare for The 4th Science & Wine World Congress, their presence as invited speakers promises to enrich discussions on energy, sustainability, and green transition in wine and olive oil production. Their dedication and scientific rigor inspire the next generation of researchers, proving that science and innovation are essential tools in shaping a healthier and more sustainable world.