Spices to Control COVID-19 Symptoms: Yes, but Not Only….
COVID-19
Fermented vegetables
Nuclear factor (erythroid-derived 2)-like 2
Spices
Transient receptor potential ankyrin 1
Transient receptor potential vanillin 1
Journal
International archives of allergy and immunology
ISSN: 1423-0097
Titre abrégé: Int Arch Allergy Immunol
Pays: Switzerland
ID NLM: 9211652
Informations de publication
Date de publication:
2021
2021
Historique:
received:
13
11
2020
accepted:
20
11
2020
pubmed:
23
12
2020
medline:
8
6
2021
entrez:
22
12
2020
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33352565
pii: 000513538
doi: 10.1159/000513538
pmc: PMC7900475
doi:
Substances chimiques
Antioxidants
0
NF-E2-Related Factor 2
0
NFE2L2 protein, human
0
Reactive Oxygen Species
0
TRPA1 Cation Channel
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
489-495Commentaires et corrections
Type : CommentIn
Informations de copyright
© 2020 S. Karger AG, Basel.