The World Health Organization declared the novel coronavirus, named as SARS-CoV-2, as a global pandemic in early 2020 after the disease spread to more than 180 countries leading to tens of thousands of cases and many deaths within a couple of months. Consequently, this paper aims to summarize the evidence for the relationships between nutrition and the boosting of the immune system in the fight against the disease caused by SARS-CoV-2. This review, in particular, assesses the impact of vitamin and mineral supplements on the body’s defence mechanisms against SARS-CoV-2. The results revealed that there is a strong relationship between the ingestion of biological ingredients like vitamins C–E, and minerals such as zinc, and a reduction in the effects of coronavirus infection. These can be received from either nutrition rich food sources or from vitamin supplements. Furthermore, these macromolecules might have roles to play in boosting the immune response, in the healing process and the recovery time. Hence, we recommend that eating healthy foods rich in vitamins C–E with zinc and flavonoids could boost the immune system and consequently protect the body from serious infections. Graphical Abstract

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Nutrition plays a very important role in healthful living. Daily consumption of balanced diet is pertinent to mainatin good health. Eggs contain both macronutrients as well as micronutrients, which are essential to the body. Eggs are one of the richest sources of complex protein (5 g/piece). The complex protein need for the normal healthy diet is 75-80 g. Therefore, eggs help to provide the amount of aminoacids required for the human body. Amino acids perform many functions. It is primarily a building block of proteins, thus helping the human body to develop. Proteins increase the muscle mass and prevent their breakdown. This also serves as an energy reserve that is why a high protein egg is called a complex protein. In addition, to its positive biological values, it has significant cholesterol content as well. Due to this reason, it is imperative to reduce consumption of eggs in case of high-cholesterol. Eggs are also suitable for enriching the foods in order to increase the nutritional value of the product. The consumption of raw egg must be avoided as it can be the source of infections in humans. Contamination of eggs poses a high risk to food safety. Good hygienic practice is highly imperative to mainatin high quality and safety of eggs. In the manuscript, we summarize the most important properties of the eggs in healthy diet. Furthermore, we are also looking for a place in international gastronomy. It is hoped that the nutritionists and other scientists can get a new knowledge through our publication.

Humans are blessed with a wide variety of fruits and vegetables by the nature. Fruits and vegetables are significant sources of several vitamins and minerals that play vital role for the maintenance of good health. The manuscript provides a useful overview of the beneficial effects of fruits and vegetables, and their vitamins content that support the immune system. It discusses fat and water-soluble vitamins in fruits and vegetables with outstanding care and their role in maintaining the body's balance, preventing disease such as malnutrition and in adjunctive therapy. Among the fruits and vegetables that can be considered as functional foods because of their useful physiological effect, the most important content evaluation of the grapes, apples, bananas, carrots, beetroots, onions, and lemons is the main goal of the manuscript. These fruits and vegetables were selected for their useful components and their role in international gastronomy, among others. We hope to contribute to both the knowledge of readers and the protection of their health.

The primary purpose of these researches was to optimize single-cell protein (SCP) production process using Saccharomyces cerevisiae NCAIM Y.00200 and Kluyveromyces marxianus DSM 4908 strain, and then to analyse the changes in yield of single-cell protein fi nal product using vitamin supplementation. To determine these values, the total sugar content of the fermentation medium, and the protein content of the yeast was determined. During our work, a particular attention was paid to the change of sugar content and yeast protein quantity. Besides, yield (Y x/s) values, typical of the whole fermentation, were also measured. Protein yield, as the fi nal product of fermentation, featured the effi ciency of our work. The results of our optimized trial settings that were considered as control, using S. cerevisiae NCAIM Y.00200 and K. marxianus DSM 4908 strains, were compared with the results of vitaminsupplemented fermentation processes. On this basis, we can say that during our trials vitamin supplementation did not infl uence the fi nal product yield of processes. The counted protein yields during fermentation were between 0.4-0.7 g g-1 .