天然产品和营养元素在 COVID-19 中的应用和机理

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-11-17 DOI:10.1016/j.jff.2024.106561

Lin Zhou, Yulin Tan, Lei Shi, Weibin Bai, Xiaoling Li

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引用次数: 0

摘要

冠状病毒病 2019（COVID-19）是由传染性极强的病毒严重急性呼吸系统综合征冠状病毒 2（SARS-CoV-2）引起的，该病毒已在全球造成数十万人死亡。寻找更有效的治疗方法一直是大家关注的焦点。研究发现，与西药相比，天然产物具有更高的生物利用度和更少的副作用，这为开发基于天然产物的抗SARS-CoV-2病毒药物提供了良好的前景。营养干预在疾病治疗中的作用越来越受到重视。因此，我们根据国内外有关天然产物和营养素对 COVID-19 影响的报道，对最新文献进行了深入分析，以阐明其在维护人类健康方面的积极作用。总之，本文强调了天然产物和营养干预在治疗 SARS-CoV-2 中的潜在作用，并探索了更有效、更安全的 SARS-CoV-2 应对策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Application and mechanism of natural products and nutrient elements in COVID-19

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Application and mechanism of natural products and nutrient elements in COVID-19

Coronavirus disease 2019 (COVID-19) is caused by the highly contagious virus Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), which has caused hundreds of thousands of deaths worldwide. Finding more effective treatments has always been the focus of everyone’s attention. The study found that compared with western drugs, natural products have higher bioavailability and fewer side effects, which provides a good prospect for the development of natural product-based antiviral drugs against SARS-CoV-2. The role of nutritional interventions in disease management is receiving increasing attention. Therefore, we conducted a thorough analysis of the latest literature on the effects of natural products and nutrients on COVID-19, based on reports from both domestic and international sources, to elucidate their positive role in maintaining human health. In conclusion, this paper emphasizes the potential role of natural products and nutritional interventions in the treatment of SARS-CoV-2, and explores more efficient and safer SARS-CoV-2 response strategies.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.