Marilena Antunes-Ricardo

Dr. Marilena Antunes-Ricardo is a prominent researcher at Tecnológico de Monterrey's Institute for Research on Obesity (IOR), where she leads the Healthy Food Unit. With over 10 years of research experience, she specializes in bioactive compounds from plant matrices and agri-food by-products, with particular expertise in Opuntia cactus species and their health applications. As a Level 2 member of Mexico's National System of Researchers (SNI), she bridges food science, pharmacology, and obesity research.

Her educational background includes a PhD in Biotechnology from Tecnológico de Monterrey, a Master's Degree in Analytical Chemistry from Universidad de los Andes Venezuela, and a Pharmacist degree from the same institution. This multidisciplinary training underpins her innovative approach to food science and nutraceutical development.

Dr. Antunes-Ricardo's research focuses on three primary areas: immunomodulatory and anti-inflammatory mechanisms of food biomolecules in chronic diseases; valorization of agri-food by-products for functional ingredients in food and cosmetics; and evaluation of bioavailability and metabolism of active compounds through in vitro and in vivo models. Her work demonstrates how traditional food sources can be transformed into scientifically validated health solutions.

Her extensive publication record (over 80 publications in the last decade) reveals a strong emphasis on sustainable extraction technologies, bioactive compound characterization, and obesity-related metabolic pathways. Recent work increasingly explores nanotechnology applications for bioactive compound delivery and the intersection of food science with chronic disease prevention.

Scientific Recognition:

• Mexican Researcher Certification - Level 2 (SNI)
• Active contributor to international conferences on functional foods and nutraceuticals
• Research cited in multiple policy documents and patents

Dr. Antunes-Ricardo actively mentors graduate students through Doctoral Research courses and supervises thesis projects focused on food bioactives and their health applications. Her research program has attracted significant attention, with publications referenced in Wikipedia pages, patents, and news outlets focused on sustainable food solutions. She collaborates extensively with researchers across Latin America and participates in multi-institutional projects addressing obesity and sustainable food systems.

Her work at the Healthy Food Unit integrates analytical chemistry, biotechnology, and pharmacology approaches to develop evidence-based functional food ingredients. Current projects focus on biofortification strategies, sustainable extraction technologies, and the development of food-based interventions for metabolic disorders.