PhD in Pharmacy and Full Professor of Toxicology at the Department of Biomedical Sciences and coordinator of the Toxicology Teaching Unit at the University of Alcalá. She has been a member of the Executive Board of the Spanish Toxicology Association and coordinator of one of its Sections.

Her lines of research are on the influence of oils, fried foods and meat on cardiovascular risk, including the toxic potential of edible fats in repeated frying, and the bioavailability of minerals and their links to neurodegenerative diseases and other pathologies. A member of the AFUSAN research group, she has participated in 20 publicly-funded research projects, including projects commissioned by the Ministry of Science and Innovation.

She has published 72 articles, 46 of them in international journals with a high impact index (1st and 2nd quartiles, index h = 19) and 25 book chapters, 23 of them in international publications.