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Miguel Ángel Rincón Cervera

Académico profesor asociado

INSTITUTO DE NUTRICION Y TECNOLOGIA DE LOS ALIMENTOS

Santiago, Chile

Líneas de Investigación


Química y biotecnología de lípidos; Tecnología de aceites y grasas; Ingredientes funcionales

Educación

  •  Licenciado en Química, UNIVERSIDAD DE ALMERIA. España, 2002
  •  Control de residuos de plaguicidas y contaminantes en muestras alimentarias y ambientales, UNIVERSIDAD DE ALMERIA. España, 2008
  •  Control de plaguicidas en alimentos y medio ambiente, UNIVERSIDAD DE ALMERIA. España, 2011
  •  Profesor Superior de Piano, Conservatorio Superior de Música de Granada. España, 2004
  •  Nutrición y Alimentos, UNIVERSIDAD DE CHILE. Chile, 2015

Experiencia Académica

  •   Assistant Professor Full Time

    UNIVERSIDAD DE CHILE

    INSTITUTO DE NUTRICIÓN Y TECNOLOGÍA DE LOS ALIMENTOS

    SANTIAGO, Chile

    2015 - A la fecha

Experiencia Profesional

  •   Becario predoctoral

    Universidad de Almeria

    España

    2007 - 2011

  •   Investigador predoctoral

    Scottish Crop Research Institute

    Reino Unido

    2009 - 2009

  •   Investigador analítico

    Delft Research Group B.V.

    Holanda

    2012 - 2014

Premios y Distinciones

  •   Premio Extraordinario de Doctorado

    UNIVERSIDAD DE ALMERIA

    España, 2016

    Año de egreso: 2011. Año de concesión: 2016

  •   Beca Iberoamérica Jóvenes Profesores e Investigadores

    UNIVERSIDAD DE CHILE

    Chile, 2015

    Beca para realizar estancia internacional en el marco del programa Santander Universidades

  •   Beca de movilidad entre universidades andaluzas e iberoamericanas

    Asociación Universitaria Iberoamericana de Postgrado (AUIP)

    Chile, 2019

    Beca de movilidad internacional para estadía de investigación en universidades pertenecientes a la AUIP.

  •   Distinción a la excelencia y pertinencia en investigación, innovación y creación artística (modalidad investigación).

    UNIVERSIDAD DE CHILE

    Chile, 2017

    Distinción que la Universidad de Chile otorga anualmente a académicos de la institución destacados en algún aspecto de su quehacer académico relacionado con la investigación, la innovación o la creación artística.

  •   Distinción a la excelencia y pertinencia en investigación, innovación y creación artística (modalidad investigación).

    UNIVERSIDAD DE CHILE

    Chile, 2018

    Distinción que la Universidad de Chile otorga anualmente a académicos de la institución destacados en algún aspecto de su quehacer académico relacionado con la investigación, la innovación o la creación artística.


 

Article (43)

Fatty Acid Profile and Bioactive Compound Extraction in Purple Viper’s Bugloss Seed Oil Extracted with Green Solvents
Iron-induced derangement in hepatic ?-5 and ?-6 desaturation capacity and fatty acid profile leading to steatosis: Impact on extrahepatic tissues and prevention by antioxidant-rich extra virgin olive oil
Quantification and distribution of omega-3 fatty acids in South Pacific fish and shellfish species
Borage oil: Tocopherols, sterols and squalene in farmed and endemic-wild Borago species
Production of n-3-rich insects by bioaccumulation of fishery waste
Profile and distribution of fatty acids in edible parts of commonly consumed marine fishes in Chile
Adding a purple com extract in rats supplemented with chia oil decreases gene expression of SREBP-lc and retains Delta 5 and Delta 6 hepatic desaturase activity, unmodified the hepatic lipid profile
Concentration of Gamma-Linolenic and Stearidonic Acids as Free Fatty Acids and Ethyl Esters from Viper’s Bugloss Seed Oil by Urea Complexation
Iron-induced pro-oxidant and pro-lipogenic responses in relation to impaired synthesis and accretion of long-chain polyunsaturated fatty acids in rat hepatic and extrahepatic tissues
Molecular mechanisms related to the hepatoprotective effects of antioxidant-rich extra virgin olive oil supplementation in rats subjected to short-term iron administration
Comparison of fatty acid profiles of dried and raw by-products from cultured and wild fishes
Hydroxytyrosol prevents reduction in liver activity of Delta-5 and Delta-6 desaturases, oxidative stress, and depletion in long chain polyunsaturated fatty acid content in different tissues of high-fat diet fed mice
Molecular adaptations underlying the beneficial effects of hydroxytyrosol in the pathogenic alterations induced by a high-fat diet in mouse liver: PPAR-alpha and Nrf2 activation, and NF-kappa B down-regulation
Sardinian Boraginaceae are New Potential Sources of Gamma-Linolenic Acid
Supplementation with Docosahexaenoic Acid and Extra Virgin Olive Oil Prevents Liver Steatosis Induced by a High-Fat Diet in Mice through PPAR-alpha and Nrf2 Upregulation with Concomitant SREBP-1c and NF-kB Downregulation
Extra virgin olive oil reduces liver oxidative stress and tissue depletion of long-chain polyunsaturated fatty acids produced by a high saturated fat diet in mice
Nikolai Anichkov y los cien años de la hipótesis sobre el colesterol y la aterogénesis
Phytochemical Composition and Antitumor Activities of New Salad Greens: Rucola (Diplotaxis tenuifolia) and Corn Salad (Valerianella locusta)
Supplementation with antioxidant-rich extra virgin olive oil prevents hepatic oxidative stress and reduction of desaturation capacity in mice fed a high-fat diet: Effects on fatty acid composition in liver and extrahepatic tissues
Vegetable oils rich in alpha linolenic acid increment hepatic n-3 LCPUFA, modulating the fatty acid metabolism and antioxidant response in rats
Docosahexaenoic acid purification from fish processing industry by-products
El ácido estearidónico: un ácido graso omega-3 de origen vegetal con gran potencialidad en salud y nutrición
Insect larvae as feed ingredient selectively increase arachidonic acid content in farmed gilthead sea bream (Sparus aurata L.)
Positional distribution assessment of essential fatty acids in several fats and oils including plant, fish and microbial sources and subcutaneous fat of Galician horse
Restricted-Range Boraginaceae Species Constitute Potential Sources of Valuable Fatty Acids
Time course of muscle fatty acid composition of cultured meagre (Argyrosomus regius) during the first sixteen months of a cage culture
Tridocosahexaenoyl glycerol purification from docosahexaenoic acid single cell oil (DHASCO)
Acyl migration evaluation in monoacylglycerols from Echium plantagineum seed oil and Marinol
Highly bioavailable α-linolenic acid from the subcutaneous fat of the Palaeolithic Relict “Galician horse”
New seed oils of Boraginaceae rich in stearidonic and gamma-linolenic acids from the Maghreb region
Synthesis and purification of structured triacylglycerols from evening primrose and viper's bugloss seed oils
Fatty acid profiles of livers from selected marine fish species
Triarachidonoyl Glycerol Purification Process
Gamma-linolenic and stearidonic acids: Purification and upgrading of C18-PUFA oils
Influence of Starvation on Flesh Quality of Farmed Dentex, Dentex dentex
Preparation of stearidonic acid-enriched triacylglycerols from Echium plantagineum seed oil
Fatty acid composition of selected roes from some marine species
Purification of GLA-Triglycerides from Evening Primrose Oil by Gravimetric Column Chromatography
GLA purification from Echium fastuosum seed oil in a two-step process: Simultaneous PUFAs extraction/concentration and selective enzymatic esterification
One-step extraction and concentration of polyunsaturated fatty acids from fish liver
Ecological and simultaneous seed oil extraction/saponification/gamma-linolenic acid concentration
Hydroxytyrosol prevents reduction in liver activity of Δ-5 and Δ-6 desaturases, oxidative stress, and depletion in long-chain polyunsaturated fatty acid content in different tissues of high-fat fed mice
Molecular adaptations underlying the beneficial effects of hydroxytyrosol in the pathogenic alterations induced by a high-fat diet in mouse liver: PPAR-α and Nrf2 activation, and NF-κB down-regulation

Proyecto (9)

Desarrollo de ingredientes funcionales a partir de semillas de chía y viborera producidas en Chile
Novel oils for a new nutrition. Towards an improved nutritional quality of edible oils=> innovation and challenges
Prevention of obesity and insulin-resistance in vivo through enhancement of mass and function of brown/beige adipose tissue induced by the consumption of a characterized polyphenol-rich extract from Calafate (Berberis microphylla)
Production of bioactive lipids with interest in human nutrition delivering stearidonic acid, an omega-3 polyunsaturated fatty acid from plant origin
Desarrollo de ingredientes funcionales con ácidos grasos omega 3 a partir de subproductos de la industria acuícola
Extracción y caracterización del aceite de semilla de oleaginosas especiales del sur de Chile
Estudios relacionados con lípidos estructurados conteniendo DHA
Aplicación de nuevas tecnologías para la obtención de lípidos para alimentación infantil
Obtencion de aceite de oliva funcional=> enriquecimiento de aceite de oliva con lipidos estructurados
13
Miguel Ángel Rincón

Académico profesor asociado

INSTITUTO DE NUTRICION Y TECNOLOGIA DE LOS ALIMENTOS

Santiago, Chile

7
Rodrigo Valenzuela

Profesor Asociado

Nutrición

Universidad de Chile

Santiago, Chile

6
Maria Hernandez

Académico. Profesor Asistente

Nutrición

Universidad de Chile

Santiago , Chile

5
Carlos Valenzuela

INTA, UNIVERSIDAD DE CHILE

SANTIAGO, Chile

4
Francisca Echeverría

Profesora Asistente

Nutrición

Universidad de Chile

Santiago, Chile

2
SANDRA LOPEZ

Profesora Asistente

Nutrición

Universidad de Chile

Santiago, Chile

2
Nalda Romero

Profesora Asociada

Ciencia de los Alimentos

UNIVERSIDAD DE CHILE

Santiago, Chile

1
Hernan Speisky

PROFESOR TITULAR

UNIVERSITY OF CHILE

SANTIAGO, Chile

1
JUAN ALVARO

Decano

PONTIFICIA UNIVERSIDAD CATÓLICA DE VALPRAÍSO

QUILLOTA, Chile

1
rodrigo rojas

Universidad Católica del Norte

COQUIMBO, Chile

1
Berta Espinosa

Assistant Professor

Tecnología Médica

Universidad de Chile

Santiago, Chile

1
Jocelyn Fuentes

JEFA DEL LABORATORIO DE ANTIOXIDANTES

INSTITUTO DE NUTRICION Y TECNOLOGIA DE LOS ALIMENTOS

UNIVERSIDAD DE CHILE

SANTIAGO, Chile