香料控制 COVID-19 症状：是的，但不仅如此……
Spices to Control COVID-19 Symptoms: Yes, but Not Only….
机构信息
Department of Dermatology and Allergy, Charité Universitätsmedizin Berlin, Humboldt-Universität zu Berlin, and Berlin Institute of Health, Comprehensive Allergy Center, Berlin, Germany,
University hospital and MACVIA France, Montpellier, France,
出版信息
Int Arch Allergy Immunol. 2021;182(6):489-495. doi: 10.1159/000513538. Epub 2020 Dec 22.
There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.
各国的 COVID-19 死亡率存在较大差异，这可能部分归因于饮食。许多 COVID-19 死亡率较低的国家都有一个共同的特点，即大量食用白菜等发酵蔬菜，而在某些大陆，还会食用各种香料。发酵蔬菜和香料是抗氧化转录因子核因子（红细胞衍生 2）样 2（Nrf2）的激动剂，而香料是瞬时受体电位锚蛋白 1 和香草醛 1（TRPA1/V1）的激动剂。这些机制可能解释了许多 COVID-19 的症状和严重程度。Nrf2 和 TRPA1/V1 食物之间似乎存在协同作用，这可能解释了饮食在 COVID-19 中的作用。COVID-19 的一种机制似乎是一种氧物质（ROS）介导的过程，与 TRP 通道协同作用，受 Nrf2 途径调节。辛辣食物可能会使 TRP 通道脱敏，并与激活 Nrf2 途径的外源性抗氧化剂协同作用。
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