The Role of Nutrients in Prevention, Treatment and Post-Coronavirus Disease-2019 (COVID-19)

Abstract

SARS-CoV-2 virus, infecting human cells via its spike protein, causes Coronavirus disease 2019 (COVID-19). COVID-19 is characterized by shortness of breath, fever, and pneumonia and is sometimes fatal. Unfortunately, to date, there is still no definite therapy to treat COVID-19. Therefore, the World Health Organization (WHO) approved only supportive care. During the COVID-19 pandemic, the need to maintain a correct intake of nutrients to support very weakened patients in overcoming disease arose. The literature available on nutrient intake for COVID-19 is mainly focused on prevention. However, the safe intake of micro- and/or macro-nutrients can be useful either for preventing infection and supporting the immune response during COVID-19, as well as in the post-acute phase, i.e., “long COVID”, that is sometimes characterized by the onset of various long lasting and disabling symptoms. The aim of this review is to focus on the role of nutrient intake during all the different phases of the disease, including prevention, the acute phase, and finally long COVID.

Role of Diet and Nutrients in SARS-CoV-2 Infection: Incidence on Oxidative Stress, Inflammatory Status and Viral Production

“…The most recent variant, Omicron, includes more than thirty amino acid mutations in the spike protein and displays a higher transmissibility and evade capacity from vaccines [ 9 ].…”

“…In parallel, several works showed that nutritional status represents a crucial function in the immune system, supporting both innate and adaptive immunity and has a role in the control of inflammation [ 9 ]. Hence, human alimentation represents an elementary function in defending against contagious diseases.…”

“…Diet assistance and food quality is tremendously critical to battle against and avoid contaminations, particularly in people infected by the COVID-19 [ 2 ]. So, some investigations indicate that the outcome of COVID-19 patients is linked with their nutritional status [ 9 ]. Indeed, natural molecules such as omega 3 and 9 fatty acids and tocopherols in large quantities in the Mediterranean diet have the ability to reduce 7-ketocholesterol (7KC) toxic effects [ 14 , 15 , 16 ] and could therefore greatly reduce the complications due to COVID-19 infection associated with increased levels of 7KC in the plasma of infected patients [ 5 , 6 ].…”

“…Therefore, during the COVID-19 pandemic, the secure uptake of natural products such as plants, micro- and/or macronutrients can be beneficial not only to reduce the infection but also to support the immune response during COVID-19, together with their effect on long COVID [ 9 ].…”

“…Additionally, secondary plant metabolites such as flavonoids inhibit neuroinflammation and reduce cognitive decline. Especially, luteolin (phenolic compound) is capable of crossing the blood–brain barrier and reducing both microglial and mast cell inflammation [ 9 ].…”