食物与免疫:缓解冠状病毒攻击的务实方法

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY
M. F. J. Chughtai, Saira Tanweer, S. Ahsan, T. Mehmood, Atif Liaqat, A. Khaliq, T. Zahoor, Muhammad Nadeem, Nazia Khalid, S. Zainab, Syed Junaid-ur-Rahman
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引用次数: 1

摘要

目的冠状病毒具有刺突结构,在其结构中包裹糖蛋白,以及膜中的特定蛋白质。新冠肺炎的作用模式包括三个阶段,即病毒复制、免疫功能亢进和肺部破坏。然而,血管紧张素转化酶是导致新冠肺炎的一种重要受体。感染任何个体后,新冠肺炎都会以特定的模式发展,分为以下阶段:复制阶段和适应性免疫阶段。在适应性免疫阶段后,患者的临床症状包括咳嗽、发烧、流鼻涕、呼吸急促等。为了应对这场新冠肺炎,食品和营养发挥了重要作用。这篇综述文章的目的是强调食物和免疫力对减少易感人群中新冠肺炎发作的重要性。设计/方法/方法在当今时代,冠状病毒作为一种冠状病毒,由于其能够从人类传播到动物,反之亦然,在全球范围内造成了流行病。这种病毒可以将其35%的感染转移到个体身上。与此同时,2019年12月在中国武汉观察到了这场疫情,并通过像普通流感一样的传播影响了大量社区。然而,经过调查,发现新冠肺炎与普通流感不同,是由这种新型冠状病毒及其分类引起的呼吸道疾病。发现除了上述所有食品安全问题外,建议使用充足的绿叶蔬菜以及富含纤维的食物,如豆类、豆类、全谷物和蔬菜。所有这些品种都是完整的、有机的,对健康还有好处。个人应每天使用益生菌(乳酸杆菌)作为日记益生菌的来源,日记益生菌可以进一步直接与病毒结合,然后可以抑制病毒与身体细胞的附着;益生菌还被声称可以增强身体的免疫系统。研究局限性/含义在购买水果和蔬菜的情况下,必须用水彻底清洗,然后消毒;拍干后,这些水果和蔬菜可以被移到冰箱里,与其他食物一起储存。在新冠肺炎爆发期间,应避免食用部分煮熟或现成的食物,尤其是鸡蛋、肉类、肉制品、牛奶和牛奶相关产品。另一方面,不应食用坚果;如果需要的话,在食用之前必须在家里烤好。实用含义刚出炉的烘焙产品是完全安全的;然而,这些在处理过程中被污染,例如面包屑和刀具;因此,在任何病毒攻击爆发时,个人都应该避免切片面包。此外,建议将烘焙产品放在个人袋子中,而不是散装。食用前,烘焙产品应在平底锅(传统)的帮助下烤、微波炉或加热,以减少病毒载量。社会影响大多数人每天或偶尔服用膳食补充剂,尤其是当他们患有炎症或感冒时。他们在选择这些类型的补充剂时有选择,如益生菌、紫锥菊、ω-3脂肪酸、维生素D和E、葡糖胺钙、大蒜和铁。这些补充剂对不吃多样化食物的人群有益,因为通过这种途径可以提供足够量的必需营养素。这部作品新颖新颖。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Food and immunity: a pragmatic approach to mitigate corona viruses attack
Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19. After infecting any individual, COVID-19 develops in specific pattern with the following stages: replication stage and adaptive immunity stage. After adaptive immunity stage, the clinical symptoms of patient include cough, fever, runny nose, shortness of breath and many more. To cope with this COVID-19, food and nutrition played an important role. The purpose of this review article is to emphasize the significance of food and immunity to reduce COVID-19 attack among susceptibles. Design/methodology/approach In the present era, corona virus, a member of crown-shaped type, created a pandemic situation around the globe owing to its capability to move from human to animals and vice versa. This virus can transfer its 35% infection to the individuals. Contemporarily, this outbreak was observed in Wuhan, China in December 2019 and affected a huge number of communities by spreading like common flu. However, after investigation, it was revealed that COVID-19 is different from common flu regarding respiratory illness created by this novel coronavirus along with its taxonomy. Findings Over and above to all the aforementioned food safety concerns, it is suggested to use sufficient supply of green leafy vegetables along with fiber-rich foods such as legumes, beans, whole grains and vegetables. It is further good for health to get all these varieties whole and organic. The individuals should use probiotics (lactobacillus) on daily basis as a source of diary probiotic that can further bind to the virus directly and then can inhibit the viral attachment with body cells; also the probiotics are claimed to enhance the immune system of the body. Research limitations/implications In the case of fruits and vegetables purchased, it must be thoroughly washed with water and then disinfected; after pat drying, these fruits and vegetables can be moved to the refrigerator and stored along with other foods. During the outbreak of COVID-19, the partially cooked or ready-to-eat foods should be avoided, especially eggs, meat, meat products, milk and milk-related products. On the other side, nuts should not be consumed; if required, then it must be properly roasted at home before consumption. Practical implications The baked product right after coming out of oven is completely safe; however, these are contaminated during handling such as crumb in case of bread and with knives; so in the breakout of any viral attack, the individuals should avoid slicing of the bread. Moreover, it is recommended to place the baked products in personal bags instead of bulk quantity. Before the consumption, the baked products should be toasted, microwaved or heated with the help of pan (traditional) to reduce the amount of viral load. Social implications Dietary supplements are taken by most of the people on daily basis or sporadically especially when they are suffering from inflammation or cold. They have options while selecting these types of supplements such as probiotics, Echinacea, omega-3 fatty acids, vitamins D and E, calcium glucosamine, garlic and iron. These supplements are beneficial for the group of population who do not eat diversity of food as sufficient amount of essential nutrients is provided through this pathway. Originality/value This work is original in its novelty.
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来源期刊
Nutrition & Food Science
Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-
CiteScore
2.80
自引率
8.30%
发文量
85
期刊介绍: Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs
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