Raquel Mateos is qualified in Chemical Sciences BSc (University of Salamanca, Spain, 1995) and Chemical Sciences PhD (University of Seville, Spain, 2002). She developed her Doctoral Thesis in the “Instituto de la Grasa” belonging to the Spanish National Research Council (CSIC) with a FPI fellowship. Virgin olive oil polyphenols are the focus of her PhD thesis, working on their chemical characterization. Afterwards, Dra. Mateos won a 2 years post-doctoral fellowship from the Spanish government at the “Instituto del Frío” from CSIC (2002-2004), to evaluate biological aspects of olive oil polyphenols, including bioavailability and antioxidant activity in cellular models. Dra. Mateos continued her research activity in the Andalusian Institute of Agricultural Research and Training (IFAPA) doing post-doctoral research (2004-2007) until the end of 2007 when she got a permanent position as a Tenured Scientist at IFAPA. Finally, Dra. Mateos came to work at the Institute of Food Science, Technology and Nutrition (ICTAN) belonging to CSIC as a Tenured Scientist, where she is working today. She is a member of the Metabolism and Bioactivity of Phytochemicals (BIOCELL) carrying out basic and applied research to study the health benefits of bioactive compounds. Her research is focused on polyphenols, proceeding from plant-derived foodstuff, evaluating their bioavailability and mechanisms of action through cellular lines and animal models, as well as clinical studies of intervention in humans. The findings have generated more than 100 articles in Peer-Reviewed Journals (h index of 33), 3 international patents, many presentations at national and international scientific conferences and several chapters in text books. She has directed 3 PhD and many MSc Theses. Dra. Mateos medium to long term objectives are the prevention of disease through the consumption of foods rich in bioactive components, studying diverse aspects to widen the understanding of metabolic pathways and biological activity.
