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Food‐derived antioxidants and COVID‐19
Journal of Food Biochemistry ( IF 4 ) Pub Date : 2020-11-10 , DOI: 10.1111/jfbc.13557 Carmen Lammi 1 , Anna Arnoldi 1
Journal of Food Biochemistry ( IF 4 ) Pub Date : 2020-11-10 , DOI: 10.1111/jfbc.13557 Carmen Lammi 1 , Anna Arnoldi 1
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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.
更新日期：2021-01-19
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