Today we interview Miguel Mateas about the intriguing field of nutritional neuroscience: how does the food we eat affect our brain function.

About Miguel

Miguel Toribio-Mateas is a nutrition neuroscience practitioner (BSc Hons Nutritional Medicine) and clinical neuroscientist (MSc) living in the UK and working in London. Miguel got a Santander Bank Scholarship for doctoral research in 2016 and is currently a doctoral candidate at Middlesex University investigating the impact of nutrition in brain health, with a particular focus on the relationship between gut microbes and mild cognitive impairment (MCI). You can find Miguel on Twitter, Instagram and Facebook as @miguelmateas.

Some publications

Toribio-Mateas MA, Spector T. Could food act as personalized medicine for chronic disease? Personalized Medicine. 2017;14(3):193-6. doi: 10.2217/pme-2016-0017

Ruxton, C. H., Derbyshire, E. & Toribio-Mateas, M. (2016) Role of fatty acids and micronutrients in healthy ageing: a systematic review of randomised controlled trials set in the context of European dietary surveys of older adults. Journal of Human Nutrition and Dietetics, 29(3) pp. 308-24. doi: 10.1111/jhn.12335 PubMed link Imminent publication. Bakhru, A., Korn. L., Oshman, J. Seneff, S. Toribio-Mateas, M. et al. (2018) Nutrition and Integrative Medicine: A Primer for Clinicians, to be published by CRC Press (Taylor and Francis) in June 2018 (ISBN: 978-1-4987-5948-9)

Keep an eye out for my upcoming paper on the microbiota gut brain axis as part of a special issue on the “Microbiome Gut Brain Axis” in the journal Microorganisms

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