Marta Farràs Mañe
Marta Farràs holds a bachelor’s degree in Biology (University of Barcelona-UB, 2009), and a MSc (2010) and a PhD (2015) in Biochemistry, Molecular biology, and Biomedicine (Autonomous University of Barcelona-UAB), which was awarded with the Extraordinary thesis award and the International mention. Her PhD was developed in IMIM-Hospital del Mar, and it focused on assessing the effects of polyphenol-enriched olive oils on lipid metabolism and endothelial function in humans. As part of her PhD, she performed a stay in the University of Reading (United Kingdom) for evaluating the metabolomic effects of these olive oils by 1H-NMR (2013).
After finishing her PhD, she moved to Imperial College London (United Kingdom) as a Post-doctoral Research Associate in metabolomics (2015-2017), where she applied 1H-NMR metabolomics to discover new biomarkers of malnutrition-enteric infection cycle and atherosclerosis. After that, she studied the role of polyphenols and lipoproteins on cancer and cardiovascular diseases in the IBB-Sant Pau (2018-2021).
In July 2021 she joined the Unit of Nutrition and Cancer (UNAC) in the Cancer Epidemiology Research Programme (PREC) at the Catalan Institute of Oncology (ICO). Her research focuses on the role of nutrition and lipid metabolism on cancer. She is involved in large epidemiological cohort studies such as the European Prospective Investigation into Cancer and Nutrition -EPIC.
She has published over 35 peer-reviewed JCR articles (c.90% in Q1/D1 journals) and she has participated in more than 20 conferences (posters and lectures) in her field. In addition, she has achieved various competitive grants (FPI, Sara Borrell, PERIS, and Miguel Servet). She serves as a reviewer in high-impact journals as well as a member of EC Pharmacology and Toxicology (ECPT) Journal Editorial Board. She was also guest editor in a special issue of Seminars in Cancer Biology journal (Diet, lipids, and cancer: From Pathogenic mechanisms to potential therapeutic strategies). She is co-inventor of a technological transfer, member of Centre Català de la Nutrició del Institut d’Estudis Catalans (CCNIEC), and member of PREDIMED-plus consortium.
Farràs M, Almanza-Aguilera E, Hernáez Á, et al. Beneficial effects of olive oil and Mediterranean diet on cancer physio-pathology and incidence. Semin Cancer Biol. 2021. 73:178-195. doi: 10.1016/j.semcancer.2020.11.011
Farràs M, Martinez-Gili L, Portune K, et al. Modulation of the Gut Microbiota by Olive Oil Phenolic Compounds: Implications for Lipid Metabolism, Immune System, and Obesity. Nutrients. 2020.12(8):2200. doi:10.3390/nu12082200
Farràs M, Arranz S, Carrión S, et al. A Functional Virgin Olive Oil Enriched with Olive Oil and Thyme Phenolic Compounds Improves the Expression of Cholesterol Efflux-Related Genes: A Randomized, Crossover, Controlled Trial. Nutrients. 2019. 11(8):1732. doi:10.3390/nu11081732
Farràs M, Castañer O, Martín-Peláez S, et al. Complementary phenol-enriched olive oil improves HDL characteristics in hypercholesterolemic subjects. A randomised, double-blind, crossover, controlled trial. The VOHF study. Molecular Nutrition and Food Research. 2015. 59(9):1758-70. doi: 10.1002/mnfr.201500030
Valls RM, Farràs M, Suárez M, et al. Effects of functional olive oil enriched with its own phenolic compounds on endothelial function in hypertensive patients. A randomized controlled trial. Food Chemistry. 2015. 167:30-5. doi:10.1016/j.foodchem.2014.06.107