Beatriz Sarriá Ruiz
Research Groups: Metabolismo y bioactividad de fitoquímicos (BIOCELL)
Department: Department of Metabolism and Nutrition
Beatriz Sarriá Ruiz is qualified with a degree in Biology (1991) and PhD in Biology (1998) by Universidad Complutense de Madrid (UCM). She completed her Doctoral Thesis in the Institute of Nutrition and Food Science (CSIC-UCM), learning to determine mineral bioavailability by means of in vitro and animal models. As a post-doc fellow, she worked at the Institute of Food Research (Norwich, UK), with CSIC-Royal Society fellowship (2 months) and Marie Curie EU contract (2 years), where she learned stable isotope techniques to determine mineral bioavailability in humans. Having returned to Madrid she joined the research team “Minerals in Metabolism and Human Nutrition” in Instituto del Frio (IF-CSIC) and was granted with a EU Marie Curie Reintegration project, starting Nutrigenetic studies, and an I3P postdoctoral contract of CSIC (3 years). In 2007, she formed part of the permanent staff of Institute of Food Science, Technology and Nutrition (ICTAN-CSIC, formerly IF-CSIC) as a Tenured Technician. Since 2009, she has worked in the group “Metabolism and Bioactivity of phytochemicals” (BIOCELL) looking into the health effects of consuming food rich in phytochemicals through human studies mainly, and studying the bioavailability of phytochemicals. Since 2019, she has a contract as a Senior Researcher (Investigador Distinguido) and is a part-time lecturer at Department of Nutrition and Food Science, School of Pharmacy (UCM). She has participated in 26 national and 2 international research projects and 19 technological contracts supported by food industry. She has co-authored 67 peer-reviewed articles and 7 book chapters. She has submitted 88 communications in national and international congresses (twice awarded). She holds an I3 certificate. She has supervised 3 doctoral theses and trained >15 undergraduate and graduate students. She has been invited to evaluate European projects and participates in science divulgation through projects, talks and workshops.
- Baeza, G., Sarriá, B., Mateos, R., Bravo, L. Improved LC-MSn characterization of hydroxycinnamic acid derivatives and flavanols in mate (Ilex paraguariensis) and evaluation of the polyphenols and methylxanthines content and their antioxidant activity. Food Chem., 241, 232-241 (2018). DOI: 10.1016/j.foodchem.2017.08.085
- Gómez-Juaristi, M., Sarriá, B., Martínez-López, S., Bravo, L., Mateos, R. Flavanol bioavailability in two cocoa products with different phenolic contents. A comparative study in humans. Nutrients 11, 1441 (2019). DOI: 10.3390/nu11071441.
- Martínez-López, S., Sarriá, B., Mateos, R., Bravo, L. Moderate consumption of a soluble green/roasted coffee rich in caffeoylquinic acids reduces cardiovascular risk markers: results from a randomized, cross-over, controlled trial in healthy and hypercholesterolemic subjects. Eur. J. Nutr. 58, 865-878 (2019). DOI 10.1007/s00394-018-1726-x.