RESUMEN
The COVID-19 outbreak which started in 2019 in China, turned out to be a deadly, infectious worldwide pandemic, caused by the SARS-CoV-2. COVID-19 affects the respiratory system, symptoms including cough, fever and shortness of breath. Upon infection, there is an uncontrolled release of pro-inflammatory cytokines, leading to acute respiratory distress syndrome, and even death. The shutdown of economies during the outbreak made acquisition of nutritious foods difficult, exposing the world to malnutrition. This was worse in underdeveloped countries where there is poor hygiene and poor healthcare systems. A good and balanced nutrition strengthens the immune system, with fruits and vegetables enhancing the anti-inflammatory responses and regulating chronic diseases which are risk factors for COVID-19. In Cameroon, decoctions against COVID-19 made from medicinal plants and foods were widely used. This included 'star yellow', a sauce formulated and used for its role in the control of the transmission of SARSCOV-2. Star yellow contains a combination of palm oil and limestone, which exposes viral RNA to zinc attacks. It also possesses anti-viral and antioxidant properties which inactivates the viral particles in the gut thus stopping the possible transmission of the SARSCOV-2 virus via faeces.
RESUMEN
Background: COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Despite the World Health Organization’s publication of different measures to curb the spread of COVID-19, new cases are reported daily. These protective control measures put in place assumed that transmission of COVID-19 was mediated essentially through droplets released from the nasal and respiratory secretions of infected persons. Recent scientific evidence however puts forward the occurrence and shedding of active COVID-19 virus in stools of infected persons. The present study tested the acceptability of an improved version of the ‘Yellow soup’ which contains ingredients/spices with known antibacterial/antiviral properties. (Figure presented) Methods: Star Yellow was made by using a palm oil/limestone base to which was added spices /ingredients rich in zinc and known for their antiviral/antibacterial activity. Sensory evaluation of the resulting mixture was done by a taste panel comprising habitual eaters of ‘Yellow soup’ using a hedonic scale of 1 to 5. Results and Conclusion: Sensory assessment of Star Yellow showed a mean acceptability of 77.4% compared to 54.8% obtained for the commercial Yellow Soup served in restaurants. This indicates the acceptable taste of Star Yellow and opens up potential new avenues of research in the control of SARS-CoV-2 virus transmission via feces. ©FFC 2020.