Lamuela Raventos

Rosa Lamuela Raventos

Rosa Lamuela Raventos

Spain - Barcelona


She is Full Professor at the Department of Nutrition, Food Sciences and Gastronomy from the School of Pharmacy and Food Sciences, University of Barcelona.

She has been one of the most influential scientists in the world according the Highly Cited Researchers list, published by Clarivate Analytics, during five consecutive years, since 2017. She has published 338 articles and her h-index in Google Scholar is 112.

She is the leader of the Polyphenol Research Group ( Her research group has been recognized as a consolidated group by the Generalitat de Catalunya (2021 SGR 00334) and she has received continuous financial support from the Spanish Science Ministries. She also leads a CIBEROBN ( research group since 2012.

She was the Director of the Research Institute of Nutrition and Food Safety (INSA-UB) from 2015 to 2023, which has been recognized as Maria de Maeztu excellent unit in 2022.

She was been awarded with the XXV Premio Instituto Danone a la Trayectoria Científica “Dr. Carles Martí Henneberg” in December 2018 and by the, as the Third Best Spanish Female Scientist Award, in 2022.

Dr. Lamuela-Raventos is the principal investigator of the research group “Natural Antioxidants: Polyphenols” and leads one of CIBEROBN’s investigation groups.

She is involved in important national and international projects related to the nutritional interest of bioactive compounds present in food and natural products and their impact on health.


- University of Barcelona
- Member of 'Lifestyle, Diet, Wine & Health' Scientific Committee
- Chair of 'Lifestyle, Diet, Wine & Health' session 'The keys to extent longevity'

Areas of expertise

- Nutrition and food safety
- Polyphenols


Synergistic effects of foods: Importance of dietary pattern

Synergistic effects of foods: Importance of dietary pattern

The Mediterranean dietary pattern highlights the importance of synergistic effects of foods through its combination of healthy ingredients. Olive oil and onions, often used in Mediterranean dishes, help preserve bioactive compounds present in vegetables, such as carotenoids and polyphenols. This may contribute to the health benefits associated with this diet, such as lower risks of heart disease, diabetes, and some cancers.

Extra virgin olive oil (EVOO) is particularly good for cooking because due to the high level of phenolic antioxidants and the lipid profile, rich in monounsaturated fatty acids which are quite heat stable and a bit less likely to undergo oxidization. Therefore, EVOO has several advantages over other vegetable oils used in cooking. By absorbing the oil, the cooked food is likewise protected from oxidation and enriched with EVOO health-promoting bioactive compounds. Finally, food components become more bioavailable upon migration to the oil1.

In randomized clinical trials studies, we have also found that when you mix Mediterranean tomato and oil together, they can have even stronger anti-inflammatory effects on your body. This means that the combination of these foods is even better for your health than each ingredient on its own 2.

So, by using both scientific methods and traditional cooking techniques, we have discovered that the ingredients in Mediterranean cuisine work together to provide a powerful boost to your health. It serves as a prime example of how a holistic approach to nutrition can promote overall health and well-being.

  1. Lozano-Castellón et al (2022) Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation, Trends in Food Science & Technology, 123: 28-36, /10.1016/j.tifs.2022.02.022.

  2. Hurtado-Barroso, S et al (2019) Acute effect of a single dose of tomato sofritoon plasmatic inflammatory biomarkers in healthy men. Nutrients. 2019 Apr 15;11(4):851. doi: 10.3390/nu11040851.

 Acknowledgements: CIBEROBN from ISCIII INSA-UB is María de Maeztu Unit of Excellence (grant CEX2021-001234-M funded by MICIN/AEI/FEDER, UE) and Generalitat de Catalunya (GC) [2021-SGR-00334].