Avaliação dos efeitos da L-citrulina em pacientes com câncer colorretal submetidos à quimioterapia

Abstract

Epidemiological data portray the increase in the number of cancer cases that has been influenced by changes in the population's lifestyle, causing several losses in the quality of life, preventing healthy human longevity. Thus, science has advanced in the search for new treatment strategies that demonstrate a reduction in systemic toxicity without decreasing the antitumor activity of drugs already used. In this context, bioactive compounds isolated from food have been widely studied. Among the bioactives that deserve mention due to their action against cardiovascular diseases, weight loss, urinary infections, gout and arterial hypertension and antimutagenic effects is L-citrulline, an amino acid present in watermelon (Citrullus lanatus), a fruit rich in vitamins, minerals, proteins, lycopene, carotene and xanthophylls. With the justification based on the problem of treatments for cancer that cause several side effects due to systemic toxicity, the present study proposes to evaluate the effects of supplementation with L-citrulline in patients with colorectal cancer (CRC) undergoing chemotherapy at a Cancer Hospital in the interior of Minas Gerais. Analyzes were carried out in sílico of L-citrulline, nutritional assessment of participating patients through measurements of weight and height, calculation of body mass index (BMI), assessment of food consumption before cancer diagnosis, assessment of body composition and lifestyle and supplementation with L-citrulline for 28 days. The results in the analysisin silicoshowed that L-citrulline does not have cytotoxic and toxic effects, therefore there are no adverse effects that could harm the patient's health or quality of life. Nutritional assessment indicated that most research participants are classified as overweight or obese according to the BMI. The assessment of the estimate of food consumption points to a high consumption of foods rich in fat, carbohydrates, sugar, sodium and low fiber consumption, the assessment of body composition points to a high percentage of body fat, visceral fat and muscle mass below the recommended level, while the assessment of style of life showed that the patients do not practice physical exercises and that, before the CRC diagnosis, some were smokers and used alcohol regularly. Supplementation with L-citrulline showed a tendency to improve systemic toxicity caused by chemotherapy and the inflammation of the disease. In short, the results suggest that a diet based on processed and ultra-processed foods was harmful for these patients, mainly due to the low consumption of whole grains and cereals, vegetables, and fruits, and that supplementation with L- citrulline can help to reduce systemic toxicity, mainly as an anti-inflammatory, being new studies are needed to clarify whether inadequate nutrition was related to the development of CRC and adjustments in doses and duration of supplementation with L-citrulline.