Possible Beneficial Actions of Caffeine in SARS-CoV-2

Romero‐Martínez, Bianca S.; Montaño, Luis Manuel; Solís‐Chagoyán, Héctor; Sommer, Bettina; Ramírez-Salinas, Gemma Lizbeth; Pérez-Figueroa, Gloria Erandi; Flores‐Soto, Edgar

doi:10.3390/ijms22115460

Cited by 32 publications

(24 citation statements)

References 90 publications

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“…The lack of a clear trend in coffee consumption as the result of the COVID-19 pandemic calls for further investigation. Moreover, potential health implications should not be overlooked, especially since caffeine consumption may directly or indirectly promote bronchodilation, interfere in the process of immunomodulation, and hinder viral intracellular transcription while undergoing COVID-19 infection [33]. Furthermore, reflecting a discomfited mood and socially confining setting, we found a marked increase in tea consumption.…”

Section: Discussionmentioning

confidence: 75%

Trends in Coffee and Tea Consumption during the COVID-19 Pandemic

Castellana

Nucci

Pergola

et al. 2021

Foods

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Over the last two years, many countries have enforced confinement to limit both the spread of COVID-19 and the demand for medical care. Confinement has resulted in a disruption of work routines, boredom, depression, and changes in eating habits, among them consumption of coffee and tea. Following six databases, we examined articles tracking consumption of these beverages. Out of 472 articles, including 23 beverage entries, 13 matched our criteria. While no clear trend in coffee consumption during the coronavirus pandemic emerged (7 of 13 studies indicated an increase, accounting for 53.8%), tea consumption clearly increased (70% versus 30%). Considering the global health emergency continuum, more research is needed to better understand the paths underlying food choices and the ways those changes may influence health outcomes, including those related to COVID-19 disease.

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Section: Discussionmentioning

confidence: 75%

Trends in Coffee and Tea Consumption during the COVID-19 Pandemic

Castellana

Nucci

Pergola

et al. 2021

Foods

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“…This methylxanthine showed a significant binding energy with ACE2 when complexed to the active site of protein S plus ribavirin (Mohammadi et al, 2020 ), it either had good binding affinity to Mpro (Elzupir, 2020 ) and RdRp (Abd El‐Aziz et al, 2021 ). A review of possible beneficial actions of caffeine for COVID‐19 concluded that caffeine can be favoring bronchodilatation, immunomodulation and probably hindering viral intracellular transcription (Romero‐Martínez et al, 2021 ).…”

Section: Discussionmentioning

confidence: 99%

The naturally‐derived alkaloids as a potential treatment for COVID‐19: A scoping review

González¹,

Oliveira

Ritter

et al. 2022

Phytotherapy Research

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Coronavirus disease 2019 (COVID‐19) is caused by Severe Acute Respiratory Syndrome Coronavirus 2 (SARS‐CoV‐2), which has a high mortality rate and transmissibility. In this context, medicinal plants have attracted attention due to the wide availability and variety of therapeutic compounds, such as alkaloids, a vast class with several proven pharmacological effects, like the antiviral and anti‐inflammatory activities. Therefore, this scoping review aimed to summarize the current knowledge of the potential applicability of alkaloids for treating COVID‐19. A systematic search was performed on PubMed and Scopus, from database inception to August 2021. Among the 63 eligible studies, 65.07% were in silico model, 20.63% in vitro and 14.28% clinical trials and observational studies. According to the in silico assessments, the alkaloids 10‐hydroxyusambarensine, cryptospirolepine, crambescidin 826, deoxynortryptoquivaline, ergotamine, michellamine B, nigellidine, norboldine and quinadoline B showed higher binding energy with more than two target proteins. The remaining studies showed potential use of berberine, cephaeline, emetine, homoharringtonine, lycorine, narciclasine, quinine, papaverine and colchicine. The possible ability of alkaloids to inhibit protein targets and to reduce inflammatory markers show the potential for development of new treatment strategies against COVID‐19. However, more high quality analyses/reviews in this field are necessary to firmly establish the effectiveness/safety of the alkaloids here described.

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“…Coffee and tea are important sources of dietary caffeine, a drug more commonly known for its psychostimulant effects. However, caffeine and its methylxanthine metabolites present with other potentially immunomodulatory properties [ 40 , 41 ]. Experimental studies of caffeine favor inhibitory effects on the proliferation of stimulated lymphocytes, activity of macrophages and natural killer cells, and levels of anti-inflammatory cytokines [ 40 ].…”

Section: Discussionmentioning

confidence: 99%

Diet and Respiratory Infections: Specific or Generalized Associations?

Horn

Achenbach

et al. 2022

Nutrients

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Background: Based on our recently reported associations between specific dietary behaviors and the risk of COVID-19 infection in the UK Biobank (UKB) cohort, we further investigate whether these associations are specific to COVID-19 or extend to other respiratory infections. Methods: Pneumonia and influenza diagnoses were retrieved from hospital and death record data linked to the UKB. Baseline, self-reported (2006–2010) dietary behaviors included being breastfed as a baby and intakes of coffee, tea, oily fish, processed meat, red meat (unprocessed), fruit, and vegetables. Logistic regression estimated the odds of pneumonia/influenza from baseline to 31 December 2019 with each dietary component, adjusting for baseline socio-demographic factors, medical history, and other lifestyle behaviors. We considered effect modification by sex and genetic factors related to pneumonia, COVID-19, and caffeine metabolism. Results: Of 470,853 UKB participants, 4.0% had pneumonia and 0.2% had influenza during follow up. Increased consumption of coffee, tea, oily fish, and fruit at baseline were significantly and independently associated with a lower risk of future pneumonia events. Increased consumption of red meat was associated with a significantly higher risk. After multivariable adjustment, the odds of pneumonia (p ≤ 0.001 for all) were lower by 6–9% when consuming 1–3 cups of coffee/day (vs. <1 cup/day), 8–11% when consuming 1+ cups of tea/day (vs. <1 cup/day), 10–12% when consuming oily fish in higher quartiles (vs. the lowest quartile—Q1), and 9–14% when consuming fruit in higher quartiles (vs. Q1); it was 9% higher when consuming red meat in the fourth quartile (vs. Q1). Similar patterns of associations were observed for influenza but only associations with tea and oily fish met statistical significance. The association between fruit and pneumonia risk was stronger in women than in men (p = 0.001 for interaction). Conclusions: In the UKB, consumption of coffee, tea, oily fish, and fruit were favorably associated with incident pneumonia/influenza and red meat was adversely associated. Findings for coffee parallel those we reported previously for COVID-19 infection, while other findings are specific to these more common respiratory infections.

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Possible Beneficial Actions of Caffeine in SARS-CoV-2

Cited by 32 publications

References 90 publications

Trends in Coffee and Tea Consumption during the COVID-19 Pandemic

Trends in Coffee and Tea Consumption during the COVID-19 Pandemic

The naturally‐derived alkaloids as a potential treatment for COVID‐19: A scoping review

Diet and Respiratory Infections: Specific or Generalized Associations?

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