Effects of a Functional Food Mixture on Patients Undergoing Hemodialysis: Preliminary Results Highlighting the Modulation of Uremic Toxins Derived From Microbiota and Antioxidant Markers

Abstract

Combining functional foods may mitigate oxidative stress and gut dysbiosis complications in patients with chronic kidney disease (CKD). This study evaluated the impact of a mixture of turmeric and propolis on redox balance markers and microbiota-derived uremic toxins in patients undergoing hemodialysis (HD). Patients received 10 mL of a compound containing Curcuma longa L. (130 mg curcuminoids/day) and green propolis extract (110 mg/day of green propolis [EPP-AF]), along with ginger and lemon juice, or a placebo, once a day for 8 weeks. Antioxidant capacity was analyzed using the oxygen radical absorption capacity (ORAC) test, iron reduction power (FRAP) test, and the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Malondialdehyde (MDA) was determined to estimate lipid peroxidation, and HPLC was used to evaluate uremic toxins. The study involved 35 patients: 17 in the intervention group (51 [19] years; body mass index [BMI], 23.7 [5.4] kg/m²) and 18 in the placebo group (51.5 [12.2] years; BMI, 23.4 [3.8] kg/m²). The intervention with functional foods significantly increased the FRAP test levels compared to the placebo group (p < 0.01), and there was a tendency to reduce indole-3-acetic acid plasma levels. Combining functional foods such as turmeric and propolis extracts can improve CKD patients’ antioxidant capacity.