Institute of Food Sciences National Research Council
Carmela Spagnuolo obtained her degree in 2007 in Biological Sciences (University of Sannio, Benevento, Italy) and in 2011 she completed Doctorate Programme in Medical Oncology, Surgery and Clinical Immunology (Second University of Naples, Italy). Currently she is employed as Researcher at Institute of Food Sciences in Avellino, Italy. Her interest is mainly focused on the study of natural compounds (food extracts and pure molecules) with healthy effects on humans. In details, she is studying the potential chemopreventive and therapeutic activities of selected phytochemicals and their ability to sensitize malignant cell lines to apoptotic stimuli and chemotherapeutic drugs. A careful attention is paid to the molecular mechanisms triggered by these compounds. She is interested to the antioxidant activity of polyphenols and food extracts and their protective effect against stress induced in human erythrocytes. Moreover, she leads a research project on the neuroprotective effects of natural compounds in cellular models. She has written over ten significant first author articles in addition to contributing towards numerous co-authored works and she is an invited reviewer.
Phytochemicals, Cancer, Chemoprevention, Nutraceutical, Antioxidant