Bio-actives and COVID-19: a production of sustainable fermented ginger beer and probiotic fruit drinks as a plausible approach for boosting the immune system

Abstract

In December 2019, a novel coronavirus SARS CoV-2 caused COVID-19 in more than 200 countries. The infection had high mortality and morbidity rates with no specific approved antiviral drugs. Isolation, appropriate hygiene measures, and treatment were the most efficient ways to prevent infections. Interestingly, plants, sponges, corals, and microorganisms remain a plentiful source of natural bio-actives for treating different human illnesses and COVID-19. We herein retrieved literature from PubMed.gov, ScienceDirect, and Google Scholar relevant to anti-COVID-19 metabolites by searching with the keywords "SARS-CoV-2" and "Bio-actives from plants/marine invertebrates/microbes" till November 2023. The study briefly covered SARS-CoV-2, its variants, therapeutics, and intervention for COVID-19 infection. This study also aimed to develop low-calorie probiotic-rich fermented ginger beer and fruit juices to use as an immunity booster to fight against multiple viral infections. Only literature pertinent to the topic was included, and those not available as full text and duplicate sources with similar titles and content were excluded. The comprehensive findings of the present study are essential to make national-level policy decisions on both beneficiaries of natural bio-actives to improve health by consuming herbal low-calorie fermented products during such needy hours.