Food Innovation and Advances,
Год журнала:
2023,
Номер
2(1), С. 44 - 59
Опубликована: Янв. 1, 2023
COVID-19,
caused
by
severe
acute
respiratory
syndrome
coronavirus
2
(SARS-CoV-2),
is
a
major
public
health
threat.
Edible
plants
are
rich
in
bioactive
components,
with
variety
of
functions,
such
as
enhancing
immunity,
antiviral,
anti-inflammatory
and
so
on.
Thus,
the
intake
edible
to
boost
body's
resistance
COVID-19
promising
possibly
affordable
strategy.
This
review
revisits
effects
functional
components
from
(such
polyphenols,
polysaccharides,
lectin,
alkaloids,
polyunsaturated
fatty
acids,
terpenoids,
saponins)
on
COVID-19.
The
inhibitory
virus's
entrance
replication,
immune
enhancement
discussed.
And
finally,
we
present
prospects
using
plant
ingredients
vaccine
adjuvants
problems
use
for
prevention
Functional
interacted
structural
proteins
SARS-CoV-2
virus
key
enzymes
recognition
thereby
inhibiting
entry
replication
host.
Meanwhile,
these
had
could
inhibit
cytokine
storms.
Therefore,
believe
that
can
enhance
human
be
applied
development
new
therapies.
Journal of Genetic Engineering and Biotechnology,
Год журнала:
2021,
Номер
19(1), С. 104 - 104
Опубликована: Июль 16, 2021
Accessing
COVID-19
vaccines
is
a
challenge
despite
successful
clinical
trials.
This
burdens
the
treatment
gap,
thereby
requiring
accelerated
discovery
of
anti-SARS-CoV-2
agents.
study
explored
potential
anti-HIV
reverse
transcriptase
(RT)
phytochemicals
as
inhibitors
SARS-CoV-2
non-structural
proteins
(nsps)
by
targeting
in
silico
key
sites
structures
nsps.
One
hundred
four
were
subjected
to
molecular
docking
with
nsp3,
5,
10,
12,
13,
15,
and
16.
Top
compounds
complex
nsps
investigated
further
through
dynamics.
The
drug-likeness
ADME
(absorption,
distribution,
metabolism,
excretion)
properties
top
also
predicted
using
SwissADME.
Their
toxicity
was
likewise
determined
OSIRIS
Property
Explorer.
Heliyon,
Год журнала:
2022,
Номер
8(9), С. e10702 - e10702
Опубликована: Сен. 1, 2022
The
COVID-19
pandemic
caused
by
SARS-CoV-2
remains
an
international
concern.
Although
there
are
drugs
to
fight
it,
new
natural
alternatives
such
as
polyphenols
essential
due
their
antioxidant
activity
and
high
antiviral
potential.
In
this
context,
review
reports
the
main
findings
on
effect
of
phenolic
compounds
(PCs)
against
virus.
First,
proven
PCs
different
human
viruses
is
briefly
detailed,
which
serves
a
starting
point
study
anti-COVID-19
targets
(its
proteins)
defined.
Findings
from
in
silico,
vitro
vivo
studies
wide
variety
shown,
emphasizing
mechanism
action,
fundamental
for
drug
design.
Furthermore,
clinical
trials
have
demonstrated
effectiveness
prevention
possible
therapeutic
management
COVID-19.
results
were
complemented
with
information
influence
strengthening/modulating
immune
system.
It
recommended
investigate
vitamins,
minerals,
alkaloids,
triterpenes
fatty
acids,
synergistic
use
PCs,
many
been
successful
SARS-CoV-2.
Based
other
viruses,
evaluation
accepted
also
suggested.
Other
recommendations
limitations
useful
professionals
involved
development
efficient,
safe
low-cost
strategies
based
plant
matrices
rich
PCs.
To
authors'
knowledge,
manuscript
first
evaluate
relationship
between
immunomodulatory
(including
anti-inflammatory
effects)
underlying
mechanisms
relation
interest
general
population
be
informed
about
importance
consuming
foods
bioactive
health
benefits.
Journal of Functional Foods,
Год журнала:
2022,
Номер
97, С. 105229 - 105229
Опубликована: Авг. 22, 2022
Low
immune
function
makes
the
body
vulnerable
to
being
invaded
by
external
bacteria
or
viruses,
causing
influenza
and
inflammation
of
various
organs,
this
trend
is
shifting
young
middle-aged
group.
It
has
been
pointed
out
that
natural
products
fermented
probiotic
have
benign
changes
about
their
active
ingredients
in
some
studies,
it
shown
strong
nutritional
value
anti-oxidation,
anti-aging,
regulating
lipid
metabolism,
anti-inflammatory
improving
immunity.
In
recent
years,
gut
microbiota
plays
a
key
role
extensively
studied
immunity
anti-inflammation
activity.
By
linking
relationship
between
probiotic,
microbiota,
immunity,
inflammation,
review
presents
modulating
effects
probiotics
on
body,
including
immunity-enhancing
activities
discussed
current
understanding
its
molecular
mechanisms.
may
become
possible
way
prevent
COVID-19
through
consuming
our
daily
diet.
Food Innovation and Advances,
Год журнала:
2023,
Номер
2(1), С. 44 - 59
Опубликована: Янв. 1, 2023
COVID-19,
caused
by
severe
acute
respiratory
syndrome
coronavirus
2
(SARS-CoV-2),
is
a
major
public
health
threat.
Edible
plants
are
rich
in
bioactive
components,
with
variety
of
functions,
such
as
enhancing
immunity,
antiviral,
anti-inflammatory
and
so
on.
Thus,
the
intake
edible
to
boost
body's
resistance
COVID-19
promising
possibly
affordable
strategy.
This
review
revisits
effects
functional
components
from
(such
polyphenols,
polysaccharides,
lectin,
alkaloids,
polyunsaturated
fatty
acids,
terpenoids,
saponins)
on
COVID-19.
The
inhibitory
virus's
entrance
replication,
immune
enhancement
discussed.
And
finally,
we
present
prospects
using
plant
ingredients
vaccine
adjuvants
problems
use
for
prevention
Functional
interacted
structural
proteins
SARS-CoV-2
virus
key
enzymes
recognition
thereby
inhibiting
entry
replication
host.
Meanwhile,
these
had
could
inhibit
cytokine
storms.
Therefore,
believe
that
can
enhance
human
be
applied
development
new
therapies.
