(Chemical) Bonding is what makes life possible

Branca M. Silva completed her PhD in Nutrition and Food Chemistry from the Faculty of Pharmacy, University of Porto, in 2005. Currently, she holds the position of Associate Professor (with Habilitation) in the Medical Sciences Department at the Faculty of Health Sciences, University of Beira Interior. Additionally, she is a senior researcher of the Associated Laboratory LAQV/REQUIMTE, within the “Food Quality and Technology” group.
Her primary research interests revolve around the chemical characterization and bioactivities of plant-based foods and medicinal plants, with a particular focus on tea (Camellia sinensis L.). Her research efforts are dedicated to unlocking the potential of these plant-based products as chemopreventive and chemotherapeutic agents for various non-communicable diseases, including diabetes, obesity, neurodegenerative and cardiovascular diseases, infertility, and cancer.
To date, she has authored approximately 20 book chapters and 100 scientific papers in peer-reviewed journals, accumulating more than 5000 citations and achieving an h-index of 40 (Scopus). Furthermore, she currently serves as an Editorial Board Member, Guest Editor, and referee for several international journals.