Functional food: complementary to fight against COVID-19

Abstract

Background The novel coronavirus has embarked on a global pandemic and severe mortality with limited access for its treatments and medications. For the lack of time, research, and enough efficacy, most vaccines are underdeveloped or unreachable to society. However, many recent studies suggest various alternative, complementary remedies for COVID-19, which are functional foods. This review provides an overview of how functional foods can play a great role through modulating the host immune system, generating antiviral activities, and synthesizing biologically active agents effective against the coronavirus. Main body This review article summarizes the natural defense mechanisms in tackling SARS-CoV-2 alongside conventional therapeutic options and their corresponding harmful side effects. By analyzing bioactive components of functional foods, we have outlined its different contributions to human health and its potential immunomodulatory and antiviral properties that can enhance resistivity to viral infection. Moreover, we have provided a myriad of accessible and cost-effective functional foods that could be further investigated to target specific key symptoms of COVID-19 infections. Finally, we have found various functional foods with potent bioactive compounds that can inhibit or prevent COVID-19 infections and disease progression. Short conclusion Numerous functional foods can help the body fight COVID-19 through several mechanisms such as the reduced release of pro-inflammatory cytokines, reduced expression of ACE2 receptors in cells, and inhibiting essential enzymes in SARS-CoV-2.

Immunomodulatory Effect of Polysaccharide from Fermented Morinda citrifolia L. (Noni) on RAW 264.7 Macrophage and Balb/c Mice

“…With the acceleration of an aging society and spread of COVID-19, interest in health functional foods containing natural products that help improve immune function is increasing [1,2]. Morinda citrifolia L. (Rubiaceae) was discovered in Polynesia, India, and China around 2000 years ago.…”

Omicron variant (B.1.1.529) and its sublineages: What do we know so far amid the emergence of recombinant variants of SARS-CoV-2?

“…Undernourishment has a negative impact on the immune system, dampening immune responses and promoting susceptibility to viral infections such as SARS-CoV-2. As a result, boosting immunity against infections and diseases by improving gut health with a nutrient-dense diet [246] , [247] can be an efficient strategy to reduce the mortality rate [248 ] . Higher-than-recommended daily dosages of minerals, such as vitamins, zinc, and selenium, may have a beneficial effect on individuals with SARS-CoV-2, reducing viral load and length of hospitalization.…”

Mushrooms as future generation healthy foods

“…From the aforementioned, even mushrooms having high safety margins cannot be deduced or recommended mushroom use as functional foods, for SARS-CoV-2 infection, since the focus is to mobilize the non-specific immunity to precipitate prompt antiviral immune natural resistance ( 139 ).…”