Bioactivity, bioavailability, and gut microbiota transformations of dietary phenolic compounds: implications for COVID-19

The outbreak of mysterious pneumonia at the end of 2019 is associated with widespread research interest worldwide. The coronavirus disease-19 (COVID-19) targets multiple organs through inflammatory, immune, and redox mechanisms, and no effective drug for its prophylaxis or treatment has been identified until now. The use of dietary bioactive compounds, such as phenolic compounds (PC), has emerged as a putative nutritional or therapeutic adjunct approach for COVID-19. In the present study, scientific data on the mechanisms underlying the bioactivity of PC and their usefulness in COVID-19 mitigation are reviewed. In addition, antioxidant, antiviral, anti-inflammatory, and immunomodulatory effects of dietary PC are studied. Moreover, the implications of digestion on the putative benefits of dietary PC against COVID-19 are presented by addressing the bioavailability and biotransformation of PC by the gut microbiota. Lastly, safety issues and possible drug interactions of PC and their implications in COVID-19 therapeutics are discussed. (c) 2021 Elsevier Inc. All rights reserved.

Automated summary

This study reviewed the mechanisms of action of dietary phenolic compounds in mitigating COVID-19, including their antioxidant, antiviral, anti-inflammatory, and immunomodulatory effects, as well as their bioavailability and interaction with gut microbiota. Safety issues and potential drug interactions of dietary phenolic compounds in COVID-19 therapeutics were also discussed.