Prof. Celestino Santos-Buelga has been a Professor of Food Science at the University of Salamanca since 2002 and serves as the Director of the Polyphenols Research Group (GIP-USAL), which is recognized as a Consolidated Research Unit (UIC-158) and a Group of Excellence (GR133) by the Autonomous Community of Castilla y León (Spain). His expertise encompasses the chemistry of polyphenols, including their extraction, analysis, and characterization, as well as their influence on the stability and sensory properties of processed foods, dietary intake, and health implications. Currently, his research interests focus on the health implications associated with dietary flavonoids, specifically, their bioavailability, metabolism, and evaluation of biological activity and mechanisms in model systems.