The human immune system is the first line of defense in the prevention of viruses and diseases, and several immune response mechanisms are engaged at the onset of a pathogenic attack. In this review, we elucidate the human immune system as a critical element in protecting humans from COVID-19 by describing the immune process, explaining how the immune system functions, and highlighting the immune system’s global importance in fighting infections. Potential challenges that limit the proper functioning of the immune system are also discussed. In addition, we address the impact of nutrition on boosting the body’s defenses against COVID-19. For example, some foods and active compounds from food ingredients have been suggested as a way to strengthen the immune system. Physical exercise has also been encouraged as an important way to support the immune response to viral infections. The aim of this review is thus to outline holistic self-defense immunity mechanisms that can help to reduce the risk of viral infections in humans. This review could therefore be used as a comprehensive resource for educating consumers and the general public about measures that can enhance the body’s immune support system as we continue to fight COVID-19 and its variants.Keywords: Immunity, Covid-19 COVID-19, Nutrition, Bioactive compounds, Food Ingredients
As a fermentation medium homogenized and sterilized whole milk is used. The length of the fermentation was 4 hours, symbiosis of Streptococcus thermophilus and Lactobacillus delbruesciissp. Bulgaricus were used, to achieve the isoelectric point of casein 4.6 pH. Monitored parameters were: pH, titratable acidity and antioxidant activity (AOA) in a period of 15 days. It has been determined a decrease of pH value from 6.67 to 4.19, an increase of titratable acidity from 8.0 to 36.07 o SH and an enhancement of AOA from 6.13 to 47.4%.The determination of AOA was accordeda method which is used for different types of food, by using stable 2,2-diphenyl-1-pikrilhidrazil (DPPH) free radical and the absorbance was measured at 517nm on a spectrophotometer Spectroquant Pharo 300, Merck. The neutralization activity of the free radical was expressed as a percentage of inhibition of absorbance of DPPH. Milk fermented with Lactobacillus delbrueckii ssp. Bulgaricus, the highest level of AOA registered immediately after the process of fermentation with a value of 52.44%. The lowest value of AOA for the same symbiosis of cultures was observed at the third day after fermentation process kept at a temperature of 4 °C, with a value of 39.43%.
AbbreviationsPWC: Physiological Water Conservation; FDI: Fruit Disease Index; PV: Peroxide value IntroductionThe traditional concept of a packaging is to preserve the quality of the product with a minimal product/packaging interaction, however, in recent years, a wide variety of packages have been employed for interaction with products to provide desirable or beneficial effects [1]. Active packaging technology is a relatively novel concept beneficial for extending the product shelf-life, maintaining its nutritional and sensory quality, as well as contributing to the microbial safety [2]. The ability of edible film or coating as a type of active packaging to carry some products additives such as antioxidants, antimicrobials, colorants, flavors, fortified nutrients and spices are being studied [3].Chitosan, a natural carbohydrate copolymer [-(1-4)-2-acetamido-d-glucose and -(1-4)-2-amino-d-glucose units], which is yielded from deacetylation of chitin [poly-(1-4)-N acetyl2d-glucosamine], is harmless to humans, animals and, and the environment; and has been studied for efficacy in inhibiting decay and extending shelf life of fruits. Chitosan and its derivatives have been shown to inhibit the growth of a wide range of fungus [4,5], so one of interest application of this biopolymer is products preservation because of its ability to be used as coating materials to extend the shelf life of different products [6,7]. Recently, the use of A. vera gel as an edible coating has been reported to prolong the shelf life and to delay the changes in the parameters related to deterioration of quality of products [8,9].A. vera, a cactus-like plant, is a perennial succulent belonging to the Liliaceae family which grows in hot and dry climates [10].The plant has triangular, fleshy leaves with serrated edges, yellow tubular flowers and fruits containing countless seeds. For centuries, the yellow latex (exudate) and clear gel (mucilage), exuded from the large leaf parenchymatic cells of A. vera, has been employed for medical and pharmaceutical purposes such as anti-inflammatory effects, treatment of skin burns, protection of the skin against UV and gamma radiation damage, treatment of frostbite and psoriasis, supporting and enhancing the immune system, antiviral and antitumor activity, laxative effects, and, last but not least, wound healing [11]. However, the main use of A. vera gel is mainly in the cosmetology and medication; More recently, it has found its application in the food industry as a source of functional foods in ice-cream, drinks and beverages [12], and, due to antifungal activity of A. vera gel, as an unique edible coating (plain or in combination with other components) to extend the post-harvest storage of arctic snow [4] A. vera gel based edible coatings have been shown to prevent loss of moisture and firmness, control respiratory rate and maturation development, delay oxidative browning, and reduce microorganism proliferation in fruits such as sweet cherry, table grapes and nectarines [8,12,6]. There are no reports pre...
Considering that some of milk beverages contain various types of additives like coffee or chicory as healthier option, the aim of this research is to examine if milk beverages could serve as additional source of asparagine, which could support the body to meet needs for dispensable amino acids. For the purpose of asparagine content determination, the choice fell on the method based upon redox reaction of asparagine with potassium permanganate, KMnO4. The values show that the concentration of asparagine in the milk samples with chicory as an additive is higher (0.98 – 1.07 mg/l), in comparison with milk samples without additives where lower asparagine concentrations (0.26 - 0.40 mg/l) can be observed. Taking into account the above presented results it can be concluded that in addition to the specified amount of amino acids the consumer receives through milk, certain amounts of dispensable amino acids can be entered through supplements, as it is the case with asparagine from coffee or chicory.
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