Affiliation:
1. Department of Biochemistry, Kampala International University, Kampala, Uganda
2. Department of Environmental Technology, Federal University of Technology Owerri, Owerri,
Nigeria
3. Africa Centre of Excellence in Public Health and Toxicological Research (ACE-PUTOR),
Nutritional Biochemistry and Toxicology Unit, University of Port-Harcourt, Rivers State, Nigeria
Abstract
Nutritional measures and food components such as micronutrients,
macronutrients, and food bioactive compounds, boost the immune system to effectively
fight COVID-19. Nutrient deficiencies reduce immune functions against COVID-19,
while supplementation of specific nutrients improves the immune system against viral
disease. Several macronutrients and micronutrients, including bioactive compounds,
prebiotics, and probiotics, have been linked to COVID-19 treatment and prevention.
Vitamins D, C, A, E, and B vitamins have been linked with improvement and recovery
from COVID-19. Several minerals such as zinc, selenium, iron, copper, magnesium,
etc. have activities against SARS-CoV-2 and COVID-19. Many studies have shown
that bioactive compounds such as resveratrol, astaxanthin, quercetin, docosahexaenoic
acid, eicosapentaenoic acid, epigallocatechin-3-gallate, theaflavin, etc., have promising
actions against SARS-CoV-2 and COVID-19. Foods and food components should be
properly utilized to fight COVID-19 and are valuable in drug discovery against
COVID-19.
Publisher
BENTHAM SCIENCE PUBLISHERS
Cited by
1 articles.
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