There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.
Int Arch Allergy Immunol

中文翻译：

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控制COVID-19症状的香料：是，但不仅如此...

各个国家/地区的COVID-19死亡率差异很大，部分可以通过饮食来解释。许多COVID-19死亡率低的国家都有共同的特征，即食用大量的发酵蔬菜，如白菜，在某些大洲还食用各种香料。发酵的蔬菜和香料是抗氧化剂转录因子核因子（类胡萝卜素衍生的2）样2（Nrf2）的激动剂，香料是瞬时受体电位锚蛋白1和香兰素1（TRPA1 / V1）激动剂。这些机制可以解释许多COVID-19症状和严重性。Nrf2和TRPA1 / V1食物之间似乎存在协同作用，这可以解释饮食在COVID-19中的作用。COVID-19的机制之一似乎是由Nrf2途径调节的与TRP通道协同作用的氧（ROS）介导的过程。
Int Arch过敏免疫