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Ana Rodriguez-Mateos 

Dr Ana Rodriguez-Mateos 

Reader in Nutritional Sciences

Research interests

  • Nutrition

Biography

Dr Rodriguez-Mateos is a Reader at the Department of Nutritional Sciences of King’s College London. Her research aims to investigate the health benefits of plant foods and phytochemicals, with a strong focus on understanding the bioavailability, metabolism and cardiovascular health benefits of dietary polyphenols. More recent interests include the investigation of the role of the gut microbiome on the health benefits of phytochemicals, and the development of biomarkers of food intake using metabolomic approaches. Her expertise includes development and validation of analytical methods for the analysis of foods and biological samples using LC/GC-MS and performance of randomized controlled trials with cardiovascular outcomes.

She is a Registered Nutritionist, Fellow of Royal Society of Chemistry and Fellow of the UK Higher Education Academy. She is also the Programme Director of the BSc in Nutritional Sciences, an Associate Editor for the Journal Food and Function, member of the Editorial Board of Nutrition and Healthy Aging, and member of the UK and American Nutrition Societies.

    Research

    DCHRG 1800 x 500 banner for group
    Cardiometabolic health and diet

    The Cardiometabolic health and diet Research Group is led by Dr Wendy Hall.

    London landscape
    Ageing Research at King's (ARK)

    Cross faculty consortium addressing ageing and healthy longevity.

    bread-hero
    Innovation for Safe and Sustainable Food, Nutrition and Health

    This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

    nutrition-diet
    Personalised nutrition

    Personalised nutrition, also known as precision nutrition, is a dietary strategy that takes into account an individual's genetic and phenotypic characteristics, lifestyle, and environmental factors to provide tailored dietary recommendations.

    Nutrition 101
    Phytochemicals

    Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

    MYM Food Sustainability
    Bioaccesibility & bioavailability of nutrients and bioactives

    Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

    COVID Mental Health
    Mental health and diet

    This research group aims to explroes the (1) mechanisms of food compounds, nutrients, foods, and whole diets on mental health and illness, and (2) the clinical efficacy and effectiveness of such nutritional interventions.

    mental-health-assessment-hero
    Dietary assessment and dietary biomarkers

    A key limitation in nutrition research is that current methods available for dietary assessment, including food frequency questionnaires (FFQs), food diaries or dietary recalls, are known to be error-prone and inaccurate, as they rely on self-report assessment which are subject to bias.

    ageing
    Centre for Ageing Resilience In a Changing Environment - CARICE

    Welcome to the Centre for Ageing Resilience in a Changing Environment: CARICE

    News

    A handful of blueberries a day could help improve brain function

    New research from King’s Faculty of Life Sciences and Medicine has found that eating a handful of wild blueberries daily has health benefits, including...

    Blueberries

    100g of cranberries a day improves cardiovascular health

    A new clinical trial found daily consumption of cranberries for one month improved cardiovascular function in healthy men.

    cranberries

    Events

    16MayNutrition Society

    The Nutrition Society: Phytochemicals and Health Symposium

    This meeting aims to raise awareness of the evidence base supporting the health benefits of consumption of phytochemicals, derived from high quality...

    Please note: this event has passed.

    Features

    Spotlight on nutrition: Research into the impacts of our diets

    From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

    Nutrition 101

    Six ingredients to make a nutritious Christmas meal

    We've pulled together the perfect recipe for a hearty and healthy Christmas meal to get you through the holiday season

    Christmas Apple

    Health and self for 2020

    Kick start your New Year’s resolutions with these top tips based on research from King's

    health-tips banner

      Research

      DCHRG 1800 x 500 banner for group
      Cardiometabolic health and diet

      The Cardiometabolic health and diet Research Group is led by Dr Wendy Hall.

      London landscape
      Ageing Research at King's (ARK)

      Cross faculty consortium addressing ageing and healthy longevity.

      bread-hero
      Innovation for Safe and Sustainable Food, Nutrition and Health

      This Research Interest Group on Innovation for Safe and Sustainable Food, Nutrition and Health provides a unique opportunity for the King’s research community to address the challenges of sustainable food development.

      nutrition-diet
      Personalised nutrition

      Personalised nutrition, also known as precision nutrition, is a dietary strategy that takes into account an individual's genetic and phenotypic characteristics, lifestyle, and environmental factors to provide tailored dietary recommendations.

      Nutrition 101
      Phytochemicals

      Phytochemicals are plant secondary metabolites. Currently, more than 10000 different types of phytochemicals have been identified, and many still remain unknown.

      MYM Food Sustainability
      Bioaccesibility & bioavailability of nutrients and bioactives

      Iron deficiency (ID) and iron-deficiency anemia (IDA) are global problems that affect more than 2 billion people accounting for 0.8 million deaths annually worldwide. Consequently, sustainable food-based approaches are being advocated to increase the intake of foods with high iron content and bioavailability.

      COVID Mental Health
      Mental health and diet

      This research group aims to explroes the (1) mechanisms of food compounds, nutrients, foods, and whole diets on mental health and illness, and (2) the clinical efficacy and effectiveness of such nutritional interventions.

      mental-health-assessment-hero
      Dietary assessment and dietary biomarkers

      A key limitation in nutrition research is that current methods available for dietary assessment, including food frequency questionnaires (FFQs), food diaries or dietary recalls, are known to be error-prone and inaccurate, as they rely on self-report assessment which are subject to bias.

      ageing
      Centre for Ageing Resilience In a Changing Environment - CARICE

      Welcome to the Centre for Ageing Resilience in a Changing Environment: CARICE

      News

      A handful of blueberries a day could help improve brain function

      New research from King’s Faculty of Life Sciences and Medicine has found that eating a handful of wild blueberries daily has health benefits, including...

      Blueberries

      100g of cranberries a day improves cardiovascular health

      A new clinical trial found daily consumption of cranberries for one month improved cardiovascular function in healthy men.

      cranberries

      Events

      16MayNutrition Society

      The Nutrition Society: Phytochemicals and Health Symposium

      This meeting aims to raise awareness of the evidence base supporting the health benefits of consumption of phytochemicals, derived from high quality...

      Please note: this event has passed.

      Features

      Spotlight on nutrition: Research into the impacts of our diets

      From beans, to berries to new types of bread, our researchers have been doing a range of work to help us better understand how you are what you eat.

      Nutrition 101

      Six ingredients to make a nutritious Christmas meal

      We've pulled together the perfect recipe for a hearty and healthy Christmas meal to get you through the holiday season

      Christmas Apple

      Health and self for 2020

      Kick start your New Year’s resolutions with these top tips based on research from King's

      health-tips banner