Novel coronavirus disease (COVID-19) pandemic caused by SARS-CoV-2, for which there is no effective treatment except employing prevention strategies, has already instituted significant number of deaths. In this review, we provide a scientific view on the potential role of vitamin D in SARS-CoV-2 virus/COVID-19 disease. Vitamin D is well-known to play a significant role in maintaining the immune health of an individual. Moreover, it induces antimicrobial peptide expression that can decrease viral replication and regulate the levels of pro-inflammatory/anti-inflammatory cytokines. Therefore, supplementation of vitamin D has the potential to reduce the incidence, severity and the risk of death from pneumonia resulting from the cytokine storm of many viral infections including COVID-19. We suggest that supplementation of subjects at high risk of COVID-19 with vitamin D (1.000 to 3.000 IU) to maintain its optimum serum concentrations may be of significant benefit for both in the prevention and treatment of the COVID-19.
-Large amounts of dates are produced and consumed around the world each year. Apomyelois ceratoniae causes main losses during storage and export of date fruit. Fumigation is the most widely used treatment to prevent postharvest losses. However, this treatment negatively affects the biological value of dates, environmental and economic parameters of production. Widespread fumigation agent methyl bromide is toxic to a human body and contributes to the destruction of the ozone layer. The aim of the current work was to find a new method based on the use of low temperature refrigeration to reduce the pest and insect infestation preserving the nutritive value of dates during cold storage at the same time. A. ceratoniae mortality under different temperatures and dates respiration rate, sugar, organic acids, pectic substances content and sensorial characteristics were studied. The results indicate that at −18 °С the A. ceratonie larva dies within 2 h, the eggs and larvaewithin 24 h respectively. Thus, it is clearly shown that there is no need in using chemicals or irradiation to prevent dates pests. Physicochemical and organoleptic proprieties of dates were satisfactory during 360 d at −18 °С and during 180 d at +4 °С. The low temperature refrigeration and storage at −18 °С is recommended for dates to prevent pests and quality losses. It is apparently advantageous for environment and climate if compared with other anti-pest treatment variants.
There has been increased concern regarding the potential human health risks associated with exposure to phthalates. Research indicates that food intake is the most critical exposure pathway for phthalates. This study aimed to investigate packaged beef samples for the presence of dimethyl terephthalate (DMTP), di-n-butyl phthalate (DnBP), and diisooctyl phthalate (DiOP) and to assess their translocation from the common form of food packaging procured from various Saint-Petersburg and Leningrad region shops. The packaging samples include paper and different types of plastic. Phthalates were extracted by dichloromethane and analyzed by gas chromatography coupled with mass spectrometry (GC-MS). While DnBP had the highest mean values in beef from 34.5 to 378.5 μg·kg−1, DiOP displayed the lowest mean values from LOD to 37 μg·kg−1. The larger contact area and the presence of distributed fat on the surface of the minced meat resulted in significantly higher phthalate translocation than beef slices. Further, DMTP was not detected in any samples. However, the examined food packages do not meet the requirements of Russian, EU and USA legislation, as DnBP migrates to meat. Calculated maximum DnBP daily intake of 0.167 μg·kg−1·day−1 for chilled minced beef in vacuum packaging did not exceed tolerable daily intake (TDI) level. The most alarming results are concerning the phthalates presence in beef farmed in the Leningrad region and not subjected to any plastic packaging. A full-scale study is warranted to determine the pathways and sources of phthalates migration in the food chain.
: The World Health Organization declared the pandemic situation caused by SARS-CoV-2 (Severe Acute Respiratory Syndrome Coronavirus-2) in March 2020, but the detailed pathophysiological mechanisms of Coronavirus disease 2019 (COVID-19) are not yet completely understood. Therefore, to date, few therapeutic options are available for patients with mild-moderate or serious disease. In addition to systemic and respiratory symptoms, several reports have documented various neurological symptoms and impairments of mental health. The current review aims to provide the available evidence about the effects of SARS-CoV-2 infection on mental health. The present data suggest that SARS-CoV-2 produces a wide range of impairments and disorders of the brain. However, a limited number of studies investigated the neuroinvasive potential of SARS-CoV-2. Although the main features and outcomes of COVID-19 are linked to severe acute respiratory illness. The possible damages on the brain should be considered, too.
Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE. Phenolic compounds were extracted with aqueous ethanol from palm seed powder using the solvent-maceration approach assisted by ultrasonication. Lyophilized PSPE (0.2–1% w/v) was enclosed in a liposome structure coated with or without chitosan (primary/secondary liposome). Particle size, zeta potential, encapsulation efficiency (EE), Fourier transform infrared spectroscopy (FTIR), and transmission electron microscopy (TEM) were applied to investigate the primary and secondary liposomes. To assess the in vitro bioaccessibility of PSPE and primary/secondary liposomes, the total phenolic content (TPC) and the antioxidant activity were studied during the oral, gastric, and intestinal digestion stages. Three concentrations of lyophilized secondary liposomes (1.25, 2.5, and 3.75% w/v) were added to the yogurt food model. During the 14 days of storage, the physical, chemical, and sensory properties were assessed. Compared to the primary liposomes (87%), the secondary liposomes (91%) showed a higher encapsulation efficiency. Comparing the secondary liposomes to the original liposomes and the non-encapsulated PSPE, the bioaccessibility of phenolic compounds was improved. Fortified yogurt with secondary liposomes had a lower syneresis and viscosity than the reference yogurt. The encapsulated PSPE provided a good level of protection, and its release increased throughout the intestinal phase. Thus, PSPE in a microencapsulated form has been proven to be a rich and cost-effective source of phenolics that can be used successfully to produce functional yogurt.
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