ABSTRACT
Recent evidence relating to the impact of COVID-19 on people with diabetes is limited but continues to emerge. COVID-19 pneumonia is a newly identified illness spreading rapidly throughout the world and causes many disabilities and fatal deaths. Over the ensuing 2 years, the indirect effects of the pandemic on healthcare delivery have become prominent, along with the lingering effects of the virus on those directly infected. Diabetes is a commonly identified risk factor that contributes not only to the severity and mortality of COVID-19 patients, but also to the associated complications, including acute respiratory distress syndrome (ARDS) and multi-organ failure. Diabetic patients are highly affected due to increased viral entry into the cells and decreased immunity. Several hypotheses to explain the increased incidence and severity of COVID-19 infection in people with diabetes have been proposed and explained in detail recently. On the other hand, 20-50% of COVID-19 patients reported new-onset hyperglycemia without diabetes and new-onset diabetes, suggesting the two-way interactions between COVID-19 and diabetes. A systematic review is required to confirm diabetes as a complication in those patients diagnosed with COVID-19. Diabetes and diabetes-related complications in COVID-19 patients are primarily due to the acute illness caused during the SARS-CoV-2 infection followed by the release of glucocorticoids, catecholamines, and pro-inflammatory cytokines, which have been shown to drive hyperglycemia positively. This review provides brief insights into the potential mechanisms linking COVID-19 and diabetes, and presents clinical management recommendations for better handling of the disease.
ABSTRACT
The fruit of Garcinia xanthochymus is consumed traditionally and is known to possess health-promoting effects. However, studies involving the characterization of phytochemicals of different parts of the fruit, and their biological activity were limited and hence warranted a comprehensive study. The proximate analyses reveal that fruit peel was rich in crude fiber. The levels of essential minerals, fatty acids, amino acids, carotenoids, organic acids, and polyphenols were significantly higher in the peel, followed by the rind, seed, and pulp. The in vitro antioxidant assays revealed that the polyphenolic extract of the peel possesses a high antioxidant effect compared to the extracts from other parts of theG. xanthochymus fruit. Furthermore, the in vitro assays reveal the antidiabetic potential of the methanol extract. This is the first comprehensive report involving the characterization and biological properties of different parts of the G. xanthochymus fruit. Hence, our study implicates the potential use of this fruit for the development of functional foods for diabetes.
