Dysgeusia

Thomas, Davis C.; Chablani, Deepti; Parekh, Srishti; Pichammal, Reshmy Chellam; Shanmugasundaram, Karpagavalli; Pitchumani, Priyanka Kodaganallur

doi:10.1016/j.adaj.2021.08.009

Cited by 24 publications

(13 citation statements)

References 220 publications

(200 reference statements)

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“…The most common symptoms of Long COVID-19 (caused directly by the virus or by the trauma of the infection) consist of widespread fatigue, headache, attention disorders, dyspnea, and gastrointestinal (GI) alterations, including dysgeusia (Lopez-Leon et al, 2021;Mandal et al, 2021;Thomas et al, 2022).…”

Section: Long Covid-19 and Gastrointestinal Symptomsmentioning

confidence: 99%

Long COVID‐19 gastrointestinal related disorders and traditional Chinese medicine: A network target‐based approach

Mattioli,

Frosini,

Corazza

et al. 2024

Phytotherapy Research

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The significant number of individuals impacted by the pandemic makes prolonged symptoms after COVID‐19 a matter of considerable concern. These are numerous and affect multiple organ systems. According to the World Health Organization (WHO), prolonged gastrointestinal issues are a crucial part of post‐COVID‐19 syndrome. The resulting disruption of homeostasis underscores the need for a therapeutic approach based on compounds that can simultaneously affect more than one target/node. The present review aimed to check for nutraceuticals possessing multiple molecular mechanisms helpful in relieving Long COVID‐19‐specific gastrointestinal symptoms. Specific plants used in Keywords Chinese Medicine (TCM) expected to be included in the WHO Global Medical Compendium were selected based on the following criteria: (1) they are widely used in the Western world as natural remedies and complementary medicine adjuvants; (2) their import and trade are regulated by specific laws that ensure quality and safety (3) have the potential to be beneficial in alleviating intestinal issues associated with Long COVID‐19. Searches were performed in PubMed, Elsevier, Google Scholar, Scopus, Science Direct, and ResearchGate up to 2023. Cinnamomum cassia, Glycyrrhiza uralensis, Magnolia officinalis, Poria cocos, Salvia miltiorrhiza, Scutellaria baicalensis, and Zingiber officinalis were identified as the most promising for their potential impact on inflammation and oxidative stress. Based on the molecular mechanisms of the phytocomplexes and isolated compounds of the considered plants, their clinical use may lead to benefits in gastrointestinal diseases associated with Long COVID‐19, thanks to a multiorgan and multitarget approach.

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Section: Long Covid-19 and Gastrointestinal Symptomsmentioning

confidence: 99%

Long COVID‐19 gastrointestinal related disorders and traditional Chinese medicine: A network target‐based approach

Mattioli,

Frosini,

Corazza

et al. 2024

Phytotherapy Research

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“…71 Initially, chemosensory scientists were concerned that the ageusia was confounded by olfactory dysfunction, but several studies using direct testing (as opposed to self-reporting) found that self-reporting was reasonably reliable, with even higher prevalences using objective measures compared with self-reports. 72 The abnormality is marked to the point where otolaryngologists, 73 oral maxillofacial surgeons, 74 and dental practitioners 75 were advised to consider COVID-19 in patients presenting with hypogeusia. The exact mechanism of olfactory and gustatory dysfunction in COVID-19 is still unclear, though hypotheses focus on the expression of ACE2-receptors in taste buds and nasal epithelium.…”

Section: Olfactory and Gustatory Dysfunctionmentioning

confidence: 99%

Clinical Features of COVID-19 and Differentiation from Other Causes of CAP

Gao

Pickens

Morales‐Nebreda

et al. 2023

Semin Respir Crit Care Med

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Community-acquired pneumonia (CAP) is a significant cause of morbidity and mortality, one of the most common reasons for infection-related death worldwide. Causes of CAP include numerous viral, bacterial, and fungal pathogens, though frequently no specific organism is found. Beginning in 2019, the COVID-19 pandemic has caused incredible morbidity and mortality. COVID-19 has many features typical of CAP such as fever, respiratory distress, and cough, and can be difficult to distinguish from other types of CAP. Here, we highlight unique clinical features of COVID-19 pneumonia such as olfactory and gustatory dysfunction, lymphopenia, and distinct imaging appearance.

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“…Regardless of the etiological factor, taste disorders affect the quality of life of humans and individuals affected by COVID‐19. Therefore, knowing the consequences in the short or long term, as well as performing early screening and identifying symptoms, are essential to change a patient's life for the better potentially (Mahmoud et al, 2021; Melley et al, 2020; Thomas et al, 2022). This is also valid for olfactory dysfunctions, since COVID‐19 infection is associated with a significant impairment of olfactory function, especially when compared with data from healthy people (Altin et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Individuals who have been infected with SARS‐CoV‐2 remain with lowered taste and smell sensory‐processing sensitivity: A case study

Santos,

Minim,

Lima Filho

et al. 2024

Journal of Sensory Studies

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This research aimed to investigate the occurrence and prevalence of possible changes in the sensory perception of individuals who presented total or partial loss of smell or taste when infected by SARS‐CoV‐2, comparing the results with those of individuals who were not diagnosed with the disease and did not show typical symptoms of the infection. One hundred volunteers were recruited, of whom 50 were from the group of people who had COVID‐19 and had signs of smell or taste dysfunction (COVID group), and 50 were from the group of people who did not have the disease and did not show symptoms of the disease (Control group). Gustatory tests were performed to evaluate four primary tastes: sweet, salty, sour, and bitter, and olfactory tests were performed to assess odors: coffee, pineapple, lime, and cinnamon. To determine the detection and recognition thresholds, three‐alternative forced‐choice sessions of tastes and odors were carried out, and intensity scales were used to verify the sensory perception of the participants. Significant differences were confirmed between the groups (Control and COVID) for the detection and recognition thresholds for all tastes and odors. Sour taste was significantly affected in terms of detection and recognition, suggesting that COVID group shows lower sensitivity concerning this taste. Pineapple odor was the most difficult of being recognized by COVID group. The intensity attributed to the stimuli by the COVID group were lower than those of the Control group and differed statistically at the highest concentrations. Data show that individuals in COVID group remained with gustatory and olfactory alterations in sensitivity, detection, and recognition capacity.Practical ApplicationsThis research demonstrated the prevalence of symptoms of sensory‐processing disorders related to gustatory and/or olfactory functions in individuals who tested positive for COVID‐19, even after been cured of the infection. They had sensory alterations in terms of detection and recognition capacity, as well as sensitivity. In practice, several factors associated with quality of life are impaired due to sensory‐processing disorders, such as food, personal hygiene, safety, and physical or mental illnesses, which lead to a necessity of monitor these individuals as these factors are related to public health.

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Dysgeusia

Cited by 24 publications

References 220 publications

Long COVID‐19 gastrointestinal related disorders and traditional Chinese medicine: A network target‐based approach

Long COVID‐19 gastrointestinal related disorders and traditional Chinese medicine: A network target‐based approach

Clinical Features of COVID-19 and Differentiation from Other Causes of CAP

Individuals who have been infected with SARS‐CoV‐2 remain with lowered taste and smell sensory‐processing sensitivity: A case study

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