Journal
INTERNATIONAL JOURNAL OF GENERAL MEDICINE
Volume 15, Issue -, Pages 4817-4835Publisher
DOVE MEDICAL PRESS LTD
DOI: 10.2147/IJGM.S361001
Keywords
functional foods; COVID-19; immune-boosting; viral respiratory infection
Categories
Funding
- Urmia University, Iran
- Razga Company for Trading, General Contracting and Quality Control
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This review discusses the role and potential mechanisms of functional foods in preventing viral respiratory tract infections and COVID-19. The study found that functional food constituents can effectively prevent and combat these diseases, with positive effects on immune enhancement.
Due to the absence of successful therapy, vaccines for protection are continuously being developed. Since vaccines must be thoroughly tested, viral respiratory tract infections (VRTIs), mainly coronaviruses, have seriously affected human health worldwide in recent years. In this review, we presented the relevant data which originated from trusted publishers regarding the practical benefits of functional foods (FFs) and their dietary sources, in addition to natural plant products, in viral respiratory and COVID-19 prevention and immune-boosting activities. As a result, FFs were confirmed to be functionally active ingredients for preventing COVID-19 and VRTIs. Furthermore, the antiviral activity and immunological effects of FFs against VRTIs and COVID-19 and their potential main mechanisms of action are also being reviewed. Therefore, to prevent COVID-19 and VRTIs, it is critical to identify controlling the activities and immune-enhancing functional food constituents as early as possible. We further aimed to summarize functional food constituents as a dietary supplement that aids in immune system boosting and may effectively reduce VRTIs and COVID-19 and promote therapeutic efficacy.
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