Prospects of drinking mineral water in the rehabilitation of patients with coronavirus (COVID-19) infection: analysis of the main sanogenetic mechanisms

Котенко, К В; Frolkov, V. K.; Nagornev, S. N.; Корчажкина, Н. Б.; Gusakova, E. V.; Chelombitko, E. G.

doi:10.17116/kurort20219806275

Cited by 16 publications

(1 citation statement)

References 14 publications

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“…The main mechanisms of the effects of drinking mineral water on the rehabilitation of new coronavirus infection convalescents are nonspecific hormone-stimulating effects in the form of pronounced activation of the gastroenteropancreatic endocrine system, which is capable of integrating substance and energy exchange following the current needs of the body and also excreting vasoactive factors modulating vital functional system activity. Intake of mineral water with a high content of hydrocarbonate ions, magnesium, sodium, and carbon dioxide saturation with general water mineralization from between 5 and 6 to between 11 and 13 g/L has the maximum effect [106]. As a result of food refining and processing, the Western diet is often low in Mg [107].…”

Section: Low Dietary Mg Intake and Covid-19mentioning

confidence: 99%

Importance of Magnesium Status in COVID-19

Guerrero‐Romero

Micke

Simental‐Mendía

et al. 2023

Biology

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A large amount of published research points to the interesting concept (hypothesis) that magnesium (Mg) status may have relevance for the outcome of COVID-19 and that Mg could be protective during the COVID disease course. As an essential element, Mg plays basic biochemical, cellular, and physiological roles required for cardiovascular, immunological, respiratory, and neurological functions. Both low serum and dietary Mg have been associated with the severity of COVID-19 outcomes, including mortality; both are also associated with COVID-19 risk factors such as older age, obesity, type 2 diabetes, kidney disease, cardiovascular disease, hypertension, and asthma. In addition, populations with high rates of COVID-19 mortality and hospitalization tend to consume diets high in modern processed foods, which are generally low in Mg. In this review, we review the research to describe and consider the possible impact of Mg and Mg status on COVID-19 showing that (1) serum Mg between 2.19 and 2.26 mg/dL and dietary Mg intakes > 329 mg/day could be protective during the disease course and (2) inhaled Mg may improve oxygenation of hypoxic COVID-19 patients. In spite of such promise, oral Mg for COVID-19 has thus far been studied only in combination with other nutrients. Mg deficiency is involved in the occurrence and aggravation of neuropsychiatric complications of COVID-19, including memory loss, cognition, loss of taste and smell, ataxia, confusion, dizziness, and headache. Potential of zinc and/or Mg as useful for increasing drug therapy effectiveness or reducing adverse effect of anti-COVID-19 drugs is reviewed. Oral Mg trials of patients with COVID-19 are warranted.

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Section: Low Dietary Mg Intake and Covid-19mentioning

confidence: 99%