Food-derived antioxidants and COVID-19.
J Food Biochem
; 45(1): e13557, 2021 01.
Article
in English
| MEDLINE | ID: covidwho-917749
ABSTRACT
SARS-CoV-2 (previously 2019-nCoV), the pathogenic agent of COVID-19 disease, started to expand from Wuhan, China, on December 2019 and in 2 months, it spread worldwide giving origin to a pandemic. COVID-19 has a stronger transmission capacity by inhalation of infectious aerosols and after an incubation time of 3-14 days, it may be responsible for diseases ranging from the asymptomatic to fatal consequences. COVID-19 has emerged as a multifaceted, multisystem, multi-organ disorder, which produces its pathogenic effects through a quite ubiquitous target at the level of multiple organs and in which oxidative stress and inflammatory process play relevant roles. Thus, besides the development of a pharmacological therapy, in the field of alternative and coadjutant therapeutic, the use of dietary supplements or nutraceuticals for the prevention or treatment of SARS-CoV-2 infection may be a useful strategy. Herein, we specifically comment on some literature evidences, which link the food-derived antioxidants and metal-chelating agents with treatment and prevention of oxidative stress and inflammation that play a key role in the progression of COVID-19. PRACTICAL APPLICATIONS Oxidative stress and inflammation are key factors increasing COVID-19 severity especially in the presence of chronic diseases associated with the antioxidant system fragility. These evidences support the recommendation of antioxidants supplementation as useful strategies against COVID-19. In light with these observations, herein, a comment which describes the major antioxidants and metal-chelating agents from food sources that might be useful for the treatment and prevention of oxidative stress and inflammation during COVID-19.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Plant Extracts
/
COVID-19
/
Antioxidants
Type of study:
Observational study
/
Prognostic study
Topics:
Traditional medicine
Limits:
Humans
Language:
English
Journal:
J Food Biochem
Year:
2021
Document Type:
Article
Affiliation country:
Jfbc.13557
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