Department of Microbiology, Sister Nivedita University, DG Block (Newtown), Action Area I, Kolkata, 700156, West Bengal, India.
Clin Nutr ESPEN. 2022 Jun;49:17-23. doi: 10.1016/j.clnesp.2022.04.007. Epub 2022 Apr 15.
The Coronavirus-disease 2019 (COVID-19) was declared as a global pandemic on March 11, 2020 by the World Health Organization. Since then, the scientific community has been actively engaged in developing a vaccine against the dreaded disease. Considerable research has also been performed for drugs that can directly interfere with the viral replication pathway. However, the production of these vaccines and drugs demands a lot of time and effort which is undesirable considering the pace at which the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) is spreading across the continents. For this reason, the possible role of dietary nutrients in reducing the risk of SARS-CoV-2 infection as well as mitigating the symptoms, may be explored. These natural substances are readily available, have negligible side effects and confer several benefits to the immune system. Macronutrients like proteins are vital for antibody production. Dietary constituents such as omega-3-fatty acids, vitamin C, vitamin E, phytochemicals such as carotenoids and polyphenols exhibit anti-inflammatory and antioxidant properties. This review highlights the significance of relevant nutrients in boosting the immune system.
2019 年冠状病毒病（COVID-19）于 2020 年 3 月 11 日被世界卫生组织宣布为全球大流行。从那时起，科学界一直在积极开发针对这种可怕疾病的疫苗。也已经进行了大量研究来寻找可以直接干扰病毒复制途径的药物。然而，考虑到严重急性呼吸系统综合征冠状病毒 2（SARS-CoV-2）在各大洲传播的速度，这些疫苗和药物的生产需要大量的时间和精力，这是不理想的。因此，可能需要探索膳食营养素在降低 SARS-CoV-2 感染风险以及减轻症状方面的作用。这些天然物质易于获得，副作用极小，并为免疫系统带来多种益处。蛋白质等宏量营养素对抗体的产生至关重要。膳食成分，如欧米伽 3 脂肪酸、维生素 C、维生素 E、类胡萝卜素和多酚等植物化学物质具有抗炎和抗氧化特性。这篇综述强调了相关营养素在增强免疫系统方面的重要性。
