Maira Rubi Segura Campos is the lead research professor at the Faculty of Chemistry Engineering and the coordinator of the Institutional Postgraduate in Chemical and Biochemical Sciences at the Autonomous University of Yucatan, Mérida, Mexico. She has authored 115 articles in national and international journals, 61 book chapters, 12 books, and 41 memoirs. She has also taught more than 170 courses at the pre-and postgraduate level and has actively participated in 170 national and international academic events.

• PART 1: Antioxidant Activity of Phenolic Compounds1. Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship with Prevention of Neurodegenerative Diseases2. Phenolic Compounds: Structure, Classification, and Antioxidant PowerPART 2: Antidiabetic Activity of Bioactive Compounds3. Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of  M. pruriens L. in an Obese Rat ModelPART 3: Anti-inflammatory Effect of Medicinal Plants4. Protein Derivatives From Commercial Grains and Their Antiinflammatory ActivityPART 4: Anticancer Activity of Plants Metabolites5. Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and TreatmentPART 5: Bioavailability of Bioactive Compounds In Vitro and In Vivo Models6. Phenolic Compound Bioavailability Using In Vitro and In Vivo Models PART 6: Bioactive Compounds as Ingredients of Functional Foods7. Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides from Animal and Plant Sources New8. Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food PackagingPART 7: Health Benefits of Bioactive Compounds9. Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods10. Health Benefits of FlavonoidsPART 8: Health Benefits of Functional Foods11. Functional Food Consumption and Its Physiological Effects12. Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health EffectsPART 9: Bioactive Compounds and Functional Foods as Therapeutic Alternative13. Bioactive Compounds as Therapeutic Alternatives14. Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity

Maira Rubi Segura Campos is the lead research professor at the Faculty of Chemistry Engineering and the coordinator of the Institutional Postgraduate in Chemical and Biochemical Sciences at the Autonomous University of Yucatan, Mérida, Mexico. She has authored 115 articles in national and international journals, 61 book chapters, 12 books, and 41 memoirs. She has also taught more than 170 courses at the pre-and postgraduate level and has actively participated in 170 national and international academic events.

• PART 1: Antioxidant Activity of Phenolic Compounds1. Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship with Prevention of Neurodegenerative Diseases2. Phenolic Compounds: Structure, Classification, and Antioxidant PowerPART 2: Antidiabetic Activity of Bioactive Compounds3. Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of  M. pruriens L. in an Obese Rat ModelPART 3: Anti-inflammatory Effect of Medicinal Plants4. Protein Derivatives From Commercial Grains and Their Antiinflammatory ActivityPART 4: Anticancer Activity of Plants Metabolites5. Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and TreatmentPART 5: Bioavailability of Bioactive Compounds In Vitro and In Vivo Models6. Phenolic Compound Bioavailability Using In Vitro and In Vivo Models PART 6: Bioactive Compounds as Ingredients of Functional Foods7. Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides from Animal and Plant Sources New8. Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food PackagingPART 7: Health Benefits of Bioactive Compounds9. Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods10. Health Benefits of FlavonoidsPART 8: Health Benefits of Functional Foods11. Functional Food Consumption and Its Physiological Effects12. Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health EffectsPART 9: Bioactive Compounds and Functional Foods as Therapeutic Alternative13. Bioactive Compounds as Therapeutic Alternatives14. Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity

Maira Rubi Segura Campos is the lead research professor at the Faculty of Chemistry Engineering and the coordinator of the Institutional Postgraduate in Chemical and Biochemical Sciences at the Autonomous University of Yucatan, Mérida, Mexico. She has authored 115 articles in national and international journals, 61 book chapters, 12 books, and 41 memoirs. She has also taught more than 170 courses at the pre-and postgraduate level and has actively participated in 170 national and international academic events.

• PART 1: Antioxidant Activity of Phenolic Compounds1. Antioxidant Activity of Phenolic Compounds Biosynthesized by Plants and Its Relationship with Prevention of Neurodegenerative Diseases2. Phenolic Compounds: Structure, Classification, and Antioxidant PowerPART 2: Antidiabetic Activity of Bioactive Compounds3. Antihyperglycemic, Hypoglycemic, and Lipid-Lowering Effect of Peptide Fractions of  M. pruriens L. in an Obese Rat ModelPART 3: Anti-inflammatory Effect of Medicinal Plants4. Protein Derivatives From Commercial Grains and Their Antiinflammatory ActivityPART 4: Anticancer Activity of Plants Metabolites5. Medicinal Plants and Their Bioactive Metabolites in Cancer Prevention and TreatmentPART 5: Bioavailability of Bioactive Compounds In Vitro and In Vivo Models6. Phenolic Compound Bioavailability Using In Vitro and In Vivo Models PART 6: Bioactive Compounds as Ingredients of Functional Foods7. Bioactive Compounds as Ingredients of Functional Foods: Polyphenols, Carotenoids, Peptides from Animal and Plant Sources New8. Bioactive Compounds and Their Potential Use as Ingredients for Food and Its Application in Food PackagingPART 7: Health Benefits of Bioactive Compounds9. Association Between Diet, Health, and the Presence of Bioactive Compounds in Foods10. Health Benefits of FlavonoidsPART 8: Health Benefits of Functional Foods11. Functional Food Consumption and Its Physiological Effects12. Bee Propolis: Properties, Chemical Composition, Applications, and Potential Health EffectsPART 9: Bioactive Compounds and Functional Foods as Therapeutic Alternative13. Bioactive Compounds as Therapeutic Alternatives14. Flavonoids: Potential Therapeutic Agents by Their Antioxidant Capacity