Inflammation and oxidative stress, the links between obesity and COVID-19: a narrative review.

Body mass index COVID-19 Immunity Inflammation Nutrition Obesity Oxidative stress

Journal

Journal of physiology and biochemistry
ISSN: 1877-8755
Titre abrégé: J Physiol Biochem
Pays: Spain
ID NLM: 9812509

Informations de publication

Date de publication:
Aug 2022
Historique:
received: 27 10 2021
accepted: 03 03 2022
pubmed: 23 3 2022
medline: 19 8 2022
entrez: 22 3 2022
Statut: ppublish

Résumé

COVID-19, an acute respiratory disease caused by SARS-CoV-2, has rapidly become a pandemic. On the other hand, obesity is also reaching dramatic dimensions and it is a risk factor for morbidity and premature mortality. Obesity has been linked to a high risk of serious-associated complications to COVID-19, due to the increased risk of concomitant chronic diseases, which highlights the health public relevance of the topic. Obese subjects have a pro-inflammatory environment, which can further exacerbate COVID-19-induced inflammation and oxidative stress, explaining the increased risk of serious complications in these patients. Another factor that favors infection in obese patients is the high expression of ACE2 receptors in the adipose tissue. The negative impact of COVID-19 in obesity is also associated with a decrease in respiratory function, the concurrence of multiple comorbidities, a low-degree chronic inflammatory state, immunocompromised situation, and therefore a higher rate of hospitalization, mechanical ventilation, in-hospital complications such as pneumonia, and death. In this review, the link between obesity and COVID-19 was analyzed, exploring the potential common mechanisms in both diseases, with special attention to oxidative stress and inflammation, due to the crucial role of both pathways in the development of the disease.

Identifiants

pubmed: 35316507
doi: 10.1007/s13105-022-00887-4
pii: 10.1007/s13105-022-00887-4
pmc: PMC8938224
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

581-591

Informations de copyright

© 2022. The Author(s) under exclusive licence to University of Navarra.

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Auteurs

Jorge Moreno-Fernandez (J)

Department of Physiology, University of Granada, Granada, Spain. jorgemf@ugr.es.
Institute of Nutrition and Food Technology "José Mataix Verdú", University of Granada, Avenida del Conocimiento s/n, , 18071, Armilla, Granada, Spain. jorgemf@ugr.es.
Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of Seville, Seville, Spain. jorgemf@ugr.es.
Instituto de Investigación Biosanitaria (IBS), 18016, Granada, Spain. jorgemf@ugr.es.

Julio Ochoa (J)

Department of Physiology, University of Granada, Granada, Spain. jjoh@ugr.es.
Institute of Nutrition and Food Technology "José Mataix Verdú", University of Granada, Avenida del Conocimiento s/n, , 18071, Armilla, Granada, Spain. jjoh@ugr.es.

María Luisa Ojeda (ML)

Department of Physiology, University of Seville University, Seville, Spain.

Fátima Nogales (F)

Department of Physiology, University of Seville University, Seville, Spain.

Olimpia Carreras (O)

Department of Physiology, University of Seville University, Seville, Spain.

Javier Díaz-Castro (J)

Department of Physiology, University of Granada, Granada, Spain.
Institute of Nutrition and Food Technology "José Mataix Verdú", University of Granada, Avenida del Conocimiento s/n, , 18071, Armilla, Granada, Spain.
Instituto de Investigación Biosanitaria (IBS), 18016, Granada, Spain.

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