Статья

Strengthening the immune system and reducing inflammation and oxidative stress through diet and nutrition: Considerations during the covid-19 crisis

M. Iddir, A. Brito, G. Dingeo, C. Del, H. Samouda, F. La, T. Bohn,
2021

The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization. Challenges arise concerning how to optimally support the immune system in the general population, especially under self-confinement. An optimal immune response depends on an adequate diet and nutrition in order to keep infection at bay. For example, sufficient protein intake is crucial for optimal antibody production. Low micronutrient status, such as of vitamin A or zinc, has been associated with increased infection risk. Frequently, poor nutrient status is associated with inflammation and oxidative stress, which in turn can impact the immune system. Dietary constituents with especially high anti-inflammatory and antioxidant capacity include vitamin C, vitamin E, and phytochemicals such as carotenoids and polyphenols. Several of these can interact with transcription factors such as NF-kB and Nrf-2, related to anti-inflammatory and antioxidant effects, respectively. Vitamin D in particular may perturb viral cellular infection via interacting with cell entry receptors (angiotensin converting enzyme 2), ACE2). Dietary fiber, fermented by the gut microbiota into short-chain fatty acids, has also been shown to produce anti-inflammatory effects. In this review, we highlight the importance of an optimal status of relevant nutrients to effectively reduce inflammation and oxidative stress, thereby strengthening the immune system during the COVID-19 crisis. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

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Версии

  • 1. Version of Record от 2021-04-27

Метаданные

Об авторах
  • M. Iddir
    Nutrition and Health Research Group, Population Health Department, Luxembourg Institute of Health, 1A-B, rue Thomas Edison, Strassen, L-1445, Luxembourg
  • A. Brito
    Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology. I.M. Sechenov First, Moscow Medical University, Trubetskay Str. 8, Moscow, 119991, Russian Federation
  • G. Dingeo
    Independent Researcher, Val de Marne, Paris, 94999, France
  • C. Del
    Department of Food Science and Nutrition, California Polytechnic State University, 1 Grand Avenue, San Luis Obispo, CA 93407, United States
  • H. Samouda
    Center for Health Research, California Polytechnic State University, 1 Grand Avenue, San Luis Obispo, CA 93407, United States
  • F. La
  • T. Bohn
Название журнала
  • Nutrients
Том
  • 12
Выпуск
  • 6
Страницы
  • -
Ключевые слова
  • alpha tocopherol; ascorbic acid; carbohydrate; copper; retinol; selenium; trace element; vitamin D; antioxidant; antibody production; antioxidant assay; copper deficiency; coronavirus disease 2019; diet; dietary fiber; human; immune response; immune system; infection risk; inflammation; innate immunity; iron deficiency; macronutrient; nutrition; oxidative stress; protein calorie malnutrition; protein intake; Review; vitamin B deficiency; zinc deficiency; Betacoronavirus; Coronavirus infection; immune system; immunology; inflammation; nutritional status; oxidative stress; pandemic; virus pneumonia; Antioxidants; Betacoronavirus; Coronavirus Infections; Diet; Humans; Immune System; Inflammation; Nutrients; Nutritional Status; Oxidative Stress; Pandemics; Pneumonia, Viral
Издатель
  • MDPI AG
Тип документа
  • Review
Тип лицензии Creative Commons
  • CC
Правовой статус документа
  • Свободная лицензия
Источник
  • scopus