Maria Gilda Stivala

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Maria Gilda Stivala is a notable figure in the field of biochemistry, particularly known for her research on bioactive peptides. Her work encompasses the exploration of peptides that exhibit antioxidant and antihypertensive properties, which are crucial for developing health-promoting food products. Stivala's contributions are significant in understanding how these compounds can influence human health and potentially mitigate various health issues related to oxidative stress and hypertension.

In addition to her research on peptides, she has also focused on the role of wine polyphenols, investigating their potential use as agents for controlling spoilage microbiota. This area of study highlights the intersection of food science and health, emphasizing how natural compounds can be utilized to enhance food safety and quality. Stivala's work not only advances scientific knowledge but also has practical implications for the food industry and public health.