Fighting the COVID-19 Pandemic through Biofortification: Innovative Approaches to Improve the Immunomodulating Capacity of Foods,ACS Food Science & Technology

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Fighting the COVID-19 Pandemic through Biofortification: Innovative Approaches to Improve the Immunomodulating Capacity of Foods
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-04-26 , DOI: 10.1021/acsfoodscitech.1c00019
Alejandro Gastélum-Estrada ₁ , Sergio O. Serna-Saldívar ₂ , Daniel A. Jacobo-Velázquez ₁

Affiliation

Nutrients such as vitamins C and D and selenium have potential for the reduction of risk and amelioration of COVID-19 disease. Although different foods contain these nutrients, their natural concentration is not sufficient to provide the required daily intake to exert immunomodulating activity. Herein, innovative approaches, including pre- and postharvest practices for the biofortification of foods (i.e., eggs, tomato, acerola, mushrooms, wheat, and chickpea) with immunomodulating nutrients are described. Enhancement of the immune system through consumption of biofortified foods along with vaccination would be a realistic approach to aid in the reduction of risk and amelioration of COVID-19 disease.

中文翻译：

通过生物强化对抗COVID-19大流行：提高食品免疫调节能力的创新方法

营养素（例如维生素C，D和硒）具有降低COVID-19疾病的风险和改善其潜力的潜力。尽管不同的食物都含有这些营养素，但它们的天然浓度不足以提供所需的每日摄入量来发挥免疫调节活性。在此，描述了创新的方法，包括收获前和收获后的实践，以利用免疫调节营养素对食品（即鸡蛋，番茄，西印度樱桃，蘑菇，小麦和鹰嘴豆）进行生物强化。通过食用生物强化食品以及接种疫苗来增强免疫系统将是一种现实的方法，有助于降低COVID-19疾病的风险和改善这种情况。

更新日期：2021-05-22

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