Influencia del azafrán en enfermos de esclerosis múltiple

Abstract

There are numerous scientific studies in the last ten years that highlight the biomedical and pharmacological properties of saffron or some of its metabolites in the prevention and development of various chronic diseases. Multiple sclerosis (MS) is a chronic, degenerative, autoimmune-based disease of the central nervous system (CNS). This disease has a very important inflammatory component since alterations in the immune response lead to inflammation present in the lesions, demyelination and axonal loss. The presence of autoimmunity traits and defects in the production of antioxidant enzymes are risk factors for the disease. There are not enough studies that report on the influence of diet as an environmental risk factor in MS, eating habits that avoid the chronic state of inflammation and the aggravation of the disease. In experimental models of neurodegenerative injury in animals, it is found that astrocytes, in their neuroprotective role, release inflammatory mediators in the injured areas, producing the inflammatory reaction, responsible for oxidative stress that will lead to the degradation of myelin and axonal damage. In MS, reactive oxygen species (ROS) play a very important role in the initial and chronic phase of the disease and restoration of the redox balance in brain tissues may be a good therapeutic strategy to limit neuroinflammation and tissue oxidative damage. The intervention proposed in this thesis notes whether the saffron spice, taken in infusion, effectively contributes to the health of MS patients. Most of the preventive or curative properties in chronic and degenerative diseases, attributed to saffron, are based on the antioxidant character of its apocarotenoids, although the mechanisms of action are not sufficiently studied, the great antioxidant capacity of saffron is demonstrated due to its high content of carotenoids. This Doctoral Thesis shows the best conditions to obtain the maximum extraction of the bioactive metabolites of saffron (crocin, picrocrocin and safranal), considering that the best determination of these should be done by HPLC-DAD and, not, with the use of the methodology described in ISO3632 based on UV-vis. After taking the saffron infusion, patients appreciate a tendency to improve the lipid profile, with a decrease in total cholesterol, triglycerides and LDL-cholesterol and an increase in HDL cholesterol. This difference is not significant and should be investigated in subsequent studies with a larger number of patients. There is also a decrease in body fat and triceps body density. The quality of life related to the health of patients improves significantly after the intervention. They reduced the difficulties of concentration, attention and memory; emotional problems, such as depression or anxiety; and the perception regarding their limitations to carry out activities in relation to their daily life. It improves the self-perception of patients regarding their state of health. In addition, they increase their social relations and interfere less with health or emotional problems. Regarding their sexuality, significantly increases the satisfaction of patients.