Opinions on the current pandemic of COVID-19: Use functional food to boost our immune functions

Han, Bo; Hoang, Ba X.

doi:10.1016/j.jiph.2020.08.014

Cited by 38 publications

(25 citation statements)

References 96 publications

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“…For the past two years, humankind has been confronted with the massive spread of COVID-19, which has altered the everyday lives of millions of people [ 113 ]. Similarly, infection risk encourages market demand for functional foods and Food Complements as a preventive model, according to the literature [ 114 , 115 ]. As a result, the market relies on food products containing bioactive compounds to improve cellular activity, potentially lowering the prevalence and intensity of infection (bacterial, fungal, or viral) [ 116 , 117 ].…”

Section: Research Innovation and Technological Perspectivesmentioning

confidence: 99%

Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

et al. 2021

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Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.

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Section: Research Innovation and Technological Perspectivesmentioning

confidence: 99%

Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

et al. 2021

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“…Proper nutrition is critical for an effective immune system and both malnutrition and over nutrition can negatively affect immune responses. Numerous news sites and reports on websites as well as social media platforms for the prevention of SARS-CoV-2 infection, nutrition, and strengthening the immune system convey the message that dietary supplements or certain foods can prevent the spread of the new coronavirus [307][308][309].…”

Section: Covid-19 Pandemic and Food: Safety And Functional Food Componentsmentioning

confidence: 99%

A Multidisciplinary Approach to Coronavirus Disease (COVID-19)

Ertürk

Şahin

et al. 2021

Molecules

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Since December 2019, humanity has faced an important global threat. Many studies have been published on the origin, structure, and mechanism of action of the SARS-CoV-2 virus and the treatment of its disease. The priority of scientists all over the world has been to direct their time to research this subject. In this review, we highlight chemical studies and therapeutic approaches to overcome COVID-19 with seven different sections. These sections are the structure and mechanism of action of SARS-CoV-2, immunotherapy and vaccine, computer-aided drug design, repurposing therapeutics for COVID-19, synthesis of new molecular structures against COVID-19, food safety/security and functional food components, and potential natural products against COVID-19. In this work, we aimed to screen all the newly synthesized compounds, repurposing chemicals covering antiviral, anti-inflammatory, antibacterial, antiparasitic, anticancer, antipsychotic, and antihistamine compounds against COVID-19. We also highlight computer-aided approaches to develop an anti-COVID-19 molecule. We explain that some phytochemicals and dietary supplements have been identified as antiviral bioproducts, which have almost been successfully tested against COVID-19. In addition, we present immunotherapy types, targets, immunotherapy and inflammation/mutations of the virus, immune response, and vaccine issues.

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“…Works [4][5][6] focus on the need to promote healthy eating to increase innate immunity with the help of functional food semi-finished products and products that could minimize the damage caused by viruses to the health of nations worldwide. However, the impact of thermal processing modes on the quality and color of the food products received is not considered.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Improved rotary film evaporator for concentrating organic fruit and berry puree

Zahorulko

Zagorulko

Mykhailov

et al. 2021

EEJET

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This paper reports the improved rotor-film evaporator with the lower arrangement of the separating space, the auger-type discharge of concentrated organic fruit and berry paste, and preheating the puree with secondary steam. The working surface of the evaporator is heated by a flexible film resistive electric heater of the radiating type with an insulating outer surface. Peltier elements installed in the device make it possible to provide low-voltage power for exhaust fans from the thermal secondary steam. The puree fed for processing is preheated by 8...10 °С by the heat from the concentrated product and secondary steam. For the experiment, fruit and berry blended puree from apples, quince, and black currants was used. The structural and mechanical properties of blended puree have been determined when the temperature changes within 55...75 °С, in particular, the effective viscosity varies in the range of 22...6 Pa∙s, the maximum shear stress ‒ 29...8 Pa. Effective regions in the fruit and berry puree concentration process have been established: Kmin=Vpaste/Vpuree=0.190; Kmax=Vpaste/Vpuree=0.725 When concentrating fruit and berry pastes with an initial solids content of 9...15 % to the resulting content (29...31 %), it is advisable to apply a surface load of 0.048...0.121 kg/m2s. By calculation, the reduction of the specific energy consumption for heating the volume of the product unit has been confirmed: a rotor-film evaporator – 547 kJ/kg over a period of 75 s, compared to the basic vacuum evaporator – 1,090 kJ/kg, respectively, over 1.08 hours. The results could be useful when designing evaporating equipment for rotor-film-type devices in order to concentrate various blends of fruit and berry raw materials under conditions of using the energy of secondary steam.

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Opinions on the current pandemic of COVID-19: Use functional food to boost our immune functions

Cited by 38 publications

References 96 publications

Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

A Multidisciplinary Approach to Coronavirus Disease (COVID-19)

Improved rotary film evaporator for concentrating organic fruit and berry puree

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