Our results support an association between choline and betaine intakes and the inflammation process in free-eating and apparently healthy adults. However, further studies are needed to confirm or refute our findings.

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The new coronavirus disease 2019 (COVID-19) pandemic is an emerging situation with high rates of morbidity and mortality, in the pathophysiology of which inflammation and thrombosis are implicated. The disease is directly connected to the nutritional status of patients and a well-balanced diet is recommended by official sources. Recently, the role of platelet activating factor (PAF) was suggested in the pathogenesis of COVID-19. In the present review several micronutrients (vitamin A, vitamin C, vitamin E, vitamin D, selenium, omega-3 fatty acids, and minerals), phytochemicals and Mediterranean diet compounds with potential anti-COVID activity are presented. We further underline that the well-known anti-inflammatory and anti-thrombotic actions of the investigated nutrients and/or holistic dietary schemes, such as the Mediterranean diet, are also mediated through PAF. In conclusion, there is no single food to prevent coronavirus Although the relationship between PAF and COVID-19 is not robust, a healthy diet containing PAF inhibitors may target both inflammation and thrombosis and prevent the deleterious effects of COVID-19. The next step is the experimental confirmation or not of the PAF-COVID-19 hypothesis.

Background/Objectives: This study aimed at evaluating the relationship of adiponectin concentration with total dietary antioxidant capacity in free-living, apparently healthy adults from the ATTICA study. Subjects/Methods: A random subsample from the ATTICA study, consisting of 310 men (40±11 years) and 222 women (38 ± 12 years), was selected. Adiponectin, along with other inflammatory markers, was measured in fasting participants. Dietary habits were evaluated using a food frequency questionnaire and the dietary antioxidant capacity was based on published values of Italian foods measured by three different assays: ferric-reducing antioxidant power (FRAP), total radical-trapping antioxidant parameters (TRAP) and trolox-equivalent antioxidant capacity (TEAC). Results: Positive associations were observed between dietary antioxidant capacity and adiponectin concentration, as assessed with FRAP (b±s.e. ¼ 0.012±0.005, P ¼ 0.018 per 1 mmol Fe (II)/day), TRAP (b±s.e. ¼ 0.030±0.013, P ¼ 0.017 per 1 mmol trolox equivalent/day) and TEAC (b ± s.e. ¼ 0.025 ± 0.012, P ¼ 0.042, per 1 mmol trolox equivalent/day) in multiadjusted analysis. Moreover, a negative relation of dietary antioxidant indices with inflammatory markers was revealed. Conclusions: Diets with high antioxidant capacity are related to increased adiponectin levels. An adiponectin-mediated route through which antioxidant-rich foods exert beneficial effects against inflammation and cardiovascular diseases can be thus hypothesized.

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