Portal de investigação
Spices to Control COVID-19 Symptoms: Yes, but Not Only ...
Data de publicação:
Data Ahead of Print:
Autores da FMUP
Participantes de fora da FMUP
- Bousquet, J
- Czarlewski, W
- Zuberbier, T
- Mullol, J
- Blain, H
- Cristol, JP
- De La Torre, R
- Le Moing, V
- Lozano, NP
- Bedbrook, A
- Agache, I
- Akdis, CA
- Canonica, GW
- Cruz, AA
- Fiocchi, A
- Fonseca, S
- Gemicioglu, B
- Haahtela, T
- Iaccarino, G
- Ivancevich, JC
- Jutel, M
- Klimek, L
- Kuna, P
- Larenas-Linnemann, DE
- Melén, E
- Okamoto, Y
- Papadopoulos, NG
- Pfaar, O
- Reynes, J
- Rolland, Y
- Rouadi, PW
- Samolinski, B
- Sheikh, A
- Toppila-Salmi, S
- Valiulis, A
- Choi, HJ
- Kim, HJ
- Anto, JM
Unidades de investigação
Abstract
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. (c) 2020 S. Karger AG, Basel
© 2020 S. Karger AG, Basel.
Dados da publicação
- ISSN/ISSNe:
- 1423-0097, 1018-2438
- Tipo:
- Editorial Material
- Páginas:
- 489-495
- DOI:
- 10.1159/000513538
- Link para outro recurso:
- www.scopus.com
International Archives of Allergy and Immunology S. Karger AG
Citações Recebidas na Web of Science: 18
Citações Recebidas na Scopus: 23
Documentos
- Não há documentos
Filiações
Keywords
- Nuclear factor (erythroid-derived 2)-like 2; Transient receptor potential ankyrin 1; Transient receptor potential vanillin 1; COVID-19; Spices; Fermented vegetables
Campos de estudo
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Citar a publicação
Bousquet J,Czarlewski W,Zuberbier T,Mullol J,Blain H,Cristol JP,De La Torre R,Le V,Lozano NP,Bedbrook A,Agache I,Akdis CA,Canonica GW,Cruz AA,Fiocchi A,Fonseca JA,Fonseca S,Gemicioglu B,Haahtela T,Iaccarino G,Ivancevich JC,Jutel M,Klimek L,Kuna P,Larenas DE,Melén E,Okamoto Y,Papadopoulos NG,Pfaar O,Reynes J,Rolland Y,Rouadi PW,Samolinski B,Sheikh A,Toppila S,Valiulis A,Choi HJ,Kim HJ,Anto JM. Spices to Control COVID-19 Symptoms: Yes, but Not Only ... Int. Arch. Allergy Immunol. 2021. 182(6):p. 489-495. IF:3,767. (3).
