Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/10216/153740 |
Resumo: | Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients. |
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Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19Coronavirus disease 2019ImmunomodulationNutrientsNutritional therapySARS-CoV-2Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients.Frontiers Media20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/10216/153740eng2296-861X10.3389/fnut.2021.629440Batiha, GESAlqarni, MAwad, DABAlgammal, AMNyamota, RWahed, MIIShah, MAAmin, MNAdetuyi, BOHetta, HFMartins, NKoirala, NGhosh, AEcheverría, JPagnossa, JPSabatier, JMinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-29T14:32:58Zoai:repositorio-aberto.up.pt:10216/153740Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T00:03:38.915050Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
title |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
spellingShingle |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 Batiha, GES Coronavirus disease 2019 Immunomodulation Nutrients Nutritional therapy SARS-CoV-2 |
title_short |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
title_full |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
title_fullStr |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
title_full_unstemmed |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
title_sort |
Dairy-Derived and Egg White Proteins in Enhancing Immune System Against COVID-19 |
author |
Batiha, GES |
author_facet |
Batiha, GES Alqarni, M Awad, DAB Algammal, AM Nyamota, R Wahed, MII Shah, MA Amin, MN Adetuyi, BO Hetta, HF Martins, N Koirala, N Ghosh, A Echeverría, J Pagnossa, JP Sabatier, JM |
author_role |
author |
author2 |
Alqarni, M Awad, DAB Algammal, AM Nyamota, R Wahed, MII Shah, MA Amin, MN Adetuyi, BO Hetta, HF Martins, N Koirala, N Ghosh, A Echeverría, J Pagnossa, JP Sabatier, JM |
author2_role |
author author author author author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Batiha, GES Alqarni, M Awad, DAB Algammal, AM Nyamota, R Wahed, MII Shah, MA Amin, MN Adetuyi, BO Hetta, HF Martins, N Koirala, N Ghosh, A Echeverría, J Pagnossa, JP Sabatier, JM |
dc.subject.por.fl_str_mv |
Coronavirus disease 2019 Immunomodulation Nutrients Nutritional therapy SARS-CoV-2 |
topic |
Coronavirus disease 2019 Immunomodulation Nutrients Nutritional therapy SARS-CoV-2 |
description |
Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/10216/153740 |
url |
https://hdl.handle.net/10216/153740 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
2296-861X 10.3389/fnut.2021.629440 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Frontiers Media |
publisher.none.fl_str_mv |
Frontiers Media |
dc.source.none.fl_str_mv |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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