Laura Pucci is a Senior Researcher at the Institute of Biology and Biotechnology of the National Research Council (CNR) in Pisa, where she leads the Nutraceuticals Laboratory. She also teaches Applied Nutraceuticals at the University of Pisa. Her research focuses on nutrition, nutraceuticals, and functional foods, exploring the antioxidant, anti-inflammatory, and metabolic effects of bioactive compounds. After earning a degree in Biological Sciences, specializing in Clinical Biochemistry, and completing a PhD in Endocrine Pathophysiology, Laura began her career at the Department of Endocrinology and Metabolism at the University of Pisa, contributing to numerous projects on diabetes and metabolic syndrome. She later joined CNR, where she continues to advance research on food sustainability and the development of innovative functional foods. Laura has authored over 100 publications in international journals and actively participates in European research initiatives aimed at promoting healthier and more sustainable diets. Key words: functional foods; herbs and natural plants; phytochemical characterization; polyphenols & antioxidants; biotechnology; fermentation; human cell cultures; vascular dysfunction and metabolic disorders; inflammation