Efecto del consumo de curcumina sobre la inflamación y estrés oxidativo en pacientes con hemodiálisis

• D’andurain Díaz, Javiera

• Insuficiencia Renal Crónica

Chronic Kidney Disease (CKD) causes a microinflammatory and oxidative status that is exacerbated in advanced stages of the disease. This is mainly caused by the accumulation of toxic metabolic wastes such as urea and creatinine, and also due to other basal pathologies. Patients with stage 5 CKD require Renal Replacement Therapies (RRT) to remove toxins and waste products from the blood, including Hemodialysis (HD). During dialysis therapy, there is a harmful uremia process, which mainly produces inflammation. To this is added the extracorporeal blood purification technique, in which if the filters have membranes that are not biocompatible and the water is not ultrapure, inflammation increases due to this cause, which can lead to the accumulation of molecules of high molecular weight. In this regard, the consumption of bioactive compounds with anti-inflammatory and antioxidant properties, such as curcumin, has been shown to be effective in reducing plasma markers of inflammation and oxidation in patients with various chronic pathologies. This suggests that its regular intake may contribute, to some extent, to attenuate this condition in HD patients. This literature review compiles, analyzes and discusses the available scientific evidence on the effect of curcumin intake on inflammation and oxidative stress in HD patients, integrating the bioavailability of the bioactive as the main driver of its efficacy. The paper approaches the subject considering three fundamental aspects: (i) inflammation and oxidative stress in HD patients, (ii) the effect of curcumin intake on inflammation and oxidative stress and (iii) the influence of curcumin bioavailability on its efficacy. This will contribute to the implementation of nutritional interventions that validate the efficacy and safety of curcumin supplementation as part of dietary therapy in HD.

Tesis (Licenciada en Nutrición y Dietética)--Universidad Finis Terrae, 2022