Research Program. Precision Nutrition and Cancer

Molecular Immunonutrition Group

Group leader: Dr. Moisés Laparra Llopis

Objectives: Immunonutritional-based precision intervention strategies to selectively modulate innate immune responses preventing/treating the risk for severity of diseases affecting the gut-liver axis.

Understanding of how tolerance and immunity regulate antitumoral responses, among other, this project aims at elucidating innate cell biology as a path forward to develop durable, long-lasting immune responses.

To defi ne the extent to which immunonutritional-based modulation can be translated into physiological benefits within the neuro-immunometabolic axis.

Dr. Moisés Laparra Llopis

Group leader of the Molecular Immunonutrition Group

José Moisés Laparra Llopis holds a PhD in Pharmacy gained during his stay at the High Research Council of the Spanish Government. His scientific career is focused on the field of intestinal homeostasis and the crosstalk within gut-liver axis. The novelty and scientific and social impact of his studies was used by the European Food Safety Authority to establish recommendations concerning staple foods. A continuous contact and interaction with internationally renowned research groups constitutes a constant in Dr. Laparra’s career. He held a leading position on prebiotic research awarded by The Fulbright Commission to conduct postdoctoral research in the Food Science Department at Cornell University.

Additionally, he participated in teaching activities that end up in a renowned honor thesis awarded by the professional organization for food science and technology professionals in the U.S. This experience favored his incorporation to the Institute of Translational Immunology at the University Medical Center of Mainz University as independent researcher. Dr. Laparra has published over 70 scientific articles and book chapters.

He has overseen several precompetitive public funded projects. As senior researcher at IMDEA Food he develops immunonutritional-based precision strategies to tumor suppressioner.

Phone: +34 91 727 81 00, ext. 213


Silvia Cruz Gil

Lab Technician

Silvia Cruz Gil obtained her Biochemistry Degree at Universidad Complutense de Madrid in 2013. During the last two years of her degree she collaborated with the Biochemistry II Department at Pharmacy School in Universidad Complutense de Madrid studying the molecular biology of hepatocellular carcinoma. Later, she continued her training by obtaining a Master in Molecular Biosciences at Universidad Autónoma de Madrid in 2014. Meanwhile, Silvia joined ALGENEX (Alternative Gene Expression S.L.) in association with I.N.I.A. (National Institute of Agricultural and Food Research and Technology) for an internship. During this period she worked in the development of vectored vaccines. In October 2014, she started studies conductive to her PhD Degree at IMDEA Food Institute in the Molecular Oncology Group. Her research primarily focuses on the role of the lipid metabolism in tumor progression. In April 2016 she obtained a Boehringer Ingelheim Travel Grant to perform a short research stage in the University Hospital Carl Gustav Carus(Dresden, Germany) to learn organoids technique under the supervision of Dr. Daniel Stange. Her thesis oral defense will be held at the beginning of 2019 titled “Lipid metabolism alterations in colorectal cancer: potential clinical relevance in the prognosis of the disease”.

Phone: +34 91 727 81 00


most relevant publications
  • Laparra J, Fotschki B, Haros C. Immunonutritional consequences of different serine-type protease inhibitors in a C57BL/6 hepatocarcinoma model. Oncotarget. 2019, 10(7):760-772.
  • Kaliszewska A, Martinez V, Laparra JM. Proinflammatory responses driven by non-gluten factors are masked when they appear associated to gliadins. Food Chem Toxicol. 2016, 95:89-95.
  • Laparra JM, Olivares M, Sanz Y. Oral administration of Bifidobacterium longum CECT 7347 ameliorates gliadin-induced alterations in liver iron mobilisation. Br J Nutr. 2013, 110(10):1828-36.
  • Laparra JM, Tako E, Glahn RP, Miller DD. Isolated glycosaminoglycans from cooked haddock enhance nonheme iron uptake by Caco-2 cells. J Agric Food Chem. 2008, 56(21):10346-51.
  • Laparra JM, Vélez D, Barberá R, Farré R, Montoro R. Bioavailability of inorganic arsenic in cooked rice: practical aspects for human health risk assessments. J Agric Food Chem. 2005, 53(22):8829-33.
main research grants

Principal Investigator: Dra. Claudia Monika Haros

Participant Investigator: Dr. José Moisés Laparra

Project Title: Ia ValSe-Food. Desarrollo de ingredientes alimentarios a partir de cultivos ancestrales iberoamericanos
Date: 2019-2022
Funded by: CYTED