Immunity-Boosting Spices and the Novel Coronavirus.
ACS Chem Neurosci
; 11(12): 1696-1698, 2020 06 17.
Article
in English
| MEDLINE | ID: covidwho-377944
ABSTRACT
Although there is no reported genetic predisposition in contracting coronavirus disease 2019 (COVID-19), the mortality rate varies among different ethnic groups. Here we determined potential correlation between COVID-19 and spice consumption. The data from 163 countries including total cases, total deaths, and total recovered were analyzed. It was observed that there is a clear interrelated prevalence between the total number of COVID-19 cases per million population tested and the gram of spice supply per capita per day. Nations with lower consumptions of spices per capita showed greater number of COVID-19 cases per million population. This is not surprising as herbs and spices are well-known to boost immunity. Although the precise molecular mechanisms associated with spices and immunity are not completely understood, our findings led us to hypothesize that spice consumption plays a role in our ability to fight COVID-19; however, intensive research is needed to determine the translational value of these findings.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Pneumonia, Viral
/
Spices
/
Coronavirus Infections
/
Diet
Type of study:
Experimental Studies
/
Observational study
/
Randomized controlled trials
Topics:
Traditional medicine
Limits:
Humans
Language:
English
Journal:
ACS Chem Neurosci
Year:
2020
Document Type:
Article
Affiliation country:
Acschemneuro.0c00239
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