Spices to Control COVID-19 Symptoms : Yes, but Not Only…
Bousquet, Jean (Charité - Universitätsmedizin Berlin)
Czarlewski, Wienczyslawa (MASK-air (Montpellier))
Zuberbier, Torsten (Humboldt-Universität zu Berlin)
Mullol, Joaquim (Centro de Investigación Biomédica en Red de Enfermedades Respiratorias)
Blain, Hubert (University Hospital of Montpellier (França))
Cristol, Jean-Paul (Université de Montpellier)
De La Torre, Rafael (Centro de Investigación Biomédica en Red de Fisiopatología de la Obesidad y Nutrición)
Le Moing, Vincent (CHU de Montpellier)
Pizarro Lozano, Nieves (Institut Hospital del Mar d'Investigacions Mèdiques)
Bedbrook, Anna (MASK-air (Montpellier))
Agache, Ioana (Transylvania University)
Akdis, Cezmi A. (University of Zurich-Christine Kühne-Center for Allergy Research and Education (CK-CARE))
Canonica, G. Walter (Humanitas Clinical and Research Center IRCCS)
Cruz, Alvaro A. (Federal University of Bahia and GARD/WHO Planning Group)
Fiocchi, Alessandro (Ospedale Pediatrico Bambino Gesù (Roma, Itàlia))
Fonseca, Joao A. (Universidade do Porto)
Fonseca, Susana (Universidade do Porto)
Gemicioğlu, Bilun (Istanbul University-Cerrahpasa)
Haahtela, Tari (University of Helsinki)
Iaccarino, Guido (Federico II University, Napoli)
Ivancevich, Juan Carlos (Clinica Santa Isabel, Buenos Aires)
Jutel, Marek (w Wrocław Medical University)
Klimek, Ludger (Center for Rhinology and Allergology, Wiesbaden)
Kuna, Piotr (Medical University of Lodz)
Larenas-Linnemann, Désirée (Hospital Médica Sur (Mexico))
Melén, Erik (Karolinska Institutet (Estocolm, Suècia). Institute of Environmental Medicine)
Okamoto, Yoshitaka (Chiba University Hospital)
Papadopoulos, Nikolaos G. (University of Athens)
Pfaar, Oliver (University Hospital of Giessen and Marburg (Alemanya))
Reynes, Jacques (CHU de Montpellier)
Rolland, Yves (CHU de Montpellier)
Rouadi, Philip W. (Eye and Ear University Hospital (Beirut, Liban))
Samolinski, Boleslaw (Medical University of Warsaw)
Sheikh, Aziz (University of Edinburgh)
Toppila-Salmi, Sanna (Helsinki University Hospital)
Valiulis, Arunas (Vilnius University)
Choi, Hak-Jong (World Institute of Kimchi (Gwangju, Republica de Corea))
Kim, Hyun Ju (World Institute of Kimchi (Gwangju, Republica de Corea))
Anto, Josep M. (Centre de Recerca en Epidemiologia Ambiental)
Universitat Autònoma de Barcelona

Data:	2020
Resum:	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.
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Llengua:	Anglès
Document:	Article ; altres ; Versió publicada
Matèria:	Nuclear factor (erythroid-derived 2)-like 2 ; Transient receptor potential ankyrin 1 ; Transient receptor potential vanillin 1 ; COVID-19 ; Spices ; Fermented vegetables
Publicat a:	International Archives of Allergy and Immunology, december 2020, p. 1-7, ISSN 1423-0097

DOI: 10.1159/000513538
PMID: 33352565

7 p, 705.0 KB

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