Prevention and Management of Type 2 Diabetes and Metabolic Syndrome in the Time of COVID-19: Should We Add a Cup of Coffee?

Abstract

Recent evidence shows that COVID-19 patients with existing metabolic disorders, such as diabetes and metabolic syndrome, are exposed to a high risk of morbidity and mortality. At the same time, in order to manage the pandemic, the health authorities around the world are advising people to stay at home. This results in decreased physical activity and an increased consumption of an unhealthy diet, which often leads to an increase in body weight, risk for diabetes, insulin resistance, and metabolic syndrome, and thus, paradoxically, to a high risk of morbidity and mortality due to COVID-19 complications. Here we summarize the evidence demonstrating that the promotion of a healthy life style, including physical activity and a dietary intake of natural polyphenols present in coffee and tea, has the potential to improve the prevention and management of insulin resistance and diabetes in the time of COVID-19 pandemic. Particularly, it would be pertinent to evaluate further the potential positive effects of coffee beverages, rich in natural polyphenols, as an adjuvant therapy for COVID-19, which appear not to be studied sufficiently.

Liver disease and COVID-19: The link with oxidative stress, antioxidants and nutrition

“…The severe inflammatory response could also lead to immune-mediated damage of the liver [118]. In line with this, polyphenol mediates the body's fight against the cytokine storm, which would protect the liver as well.…”

“…Aloe vera is one of the nutraceuticals with the strongest antiviral potential, with quercetin and kaempferol as the most active components against viruses. They both effectively reduce the viral replication of the influenza virus in vitro, and also reduce oxidative damage in the lungs and liver of infected mice [118]. Therefore, quercetin and kaempferol are good candidates for preclinical and clinical studies on the liver protection in SARS-CoV-2 infection.…”

Molecular Mechanisms of Possible Action of Phenolic Compounds in COVID-19 Protection and Prevention

“…Ferulic acid ameliorates glucose response to insulin [146], while quercetin can suppress lipid peroxidation in diabetics [147]. Consumption of coffee and its most abundant polyphenol, chlorogenic acid, stimulates phosphorylation of the insulin receptor and downstream signaling pathways as well as major glucose transporter 4 gene, GLUT4, translocation, thus increasing intracellular glucose utilization [148].…”

Rooibos, a supportive role to play during the COVID-19 pandemic?

“…are becoming increasingly popular amongst health conscious consumers ( Chandrasekara and Shahidi, 2018 ). Commonly and globally consumed beverages such as teas and coffee are being hypothesised as possible interventions for the current COVID-19 pandemic ( Chowdhury and Barooah, 2020 , Semiz and Serdarevic, 2020 ). The polyphenols present in these naturally occurring beverages are renowned for their health benefits in metabolic and cardiovascular diseases ( Reis et al, 2019 , Wolfram, 2007) which are often observed as co-morbidities in COVID-19 patients.…”