A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19

Detalhes bibliográficos
Autor(a) principal: Oliveira, Gustavo Vieira de
Data de Publicação: 2021
Outros Autores: Volino-Souza, Mônica, Santos, Karen Souza dos, Malheiros, Yunes Scarpine, Conte-Júnior, Carlos Adam, Alvares, Thiago Silveira
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21471
Resumo: Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective against COVID-19 symptoms. Since polyphenols exhibit low bioavailability, polyphenols nano-formulation (a food technology) have been utilized in COVID-19 patients. Therefore, the purpose of this review is to discuss the current evidence showing the effects of polyphenols nano-formulation in COVID-19 patients. Two previous studies have demonstrated that polyphenols nano-formulation (particularly curcumin) can alleviate clinical manifestation (fever, tachypnea, myalgia, cough) and improve overall recovery since polyphenols can modulate the inflammatory response, oxidative stress, and upregulate certain proteins involved in the renin-angiotensin system, all which play a crucial role on the symptoms caused by COVID-19.
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spelling A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19 Una perspectiva sobre el uso de la nanoformación de polifenoles como estrategia nutricional para el manejo de los síntomas en pacientes infectados por COVID-19Uma perspectiva sobre o uso da nanoformação de polifenóis como estratégia nutricional para controle dos sintomas de paciente infectado com COVID-19NanotecnologiaIngredientes bioativosAlimento funcionalCoronavírusCurcumina.NanotechnologyBioactive ingredientsFunctional foodCoronavirusesCurcumin.NanotecnologíaIngredientes bioactivosComida funcionalCoronavirusCurcumina.Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective against COVID-19 symptoms. Since polyphenols exhibit low bioavailability, polyphenols nano-formulation (a food technology) have been utilized in COVID-19 patients. Therefore, the purpose of this review is to discuss the current evidence showing the effects of polyphenols nano-formulation in COVID-19 patients. Two previous studies have demonstrated that polyphenols nano-formulation (particularly curcumin) can alleviate clinical manifestation (fever, tachypnea, myalgia, cough) and improve overall recovery since polyphenols can modulate the inflammatory response, oxidative stress, and upregulate certain proteins involved in the renin-angiotensin system, all which play a crucial role on the symptoms caused by COVID-19.Las vacunas contra la enfermedad por coronavirus (COVID-19) han surgido en todo el mundo para controlar esta enfermedad, aunque no pueden garantizar una eficacia total. Los polifenoles tienen propiedades antioxidantes, antiinflamatorias y antivirales, todas las cuales pueden ser efectivas contra los síntomas del COVID-19. Dado que los polifenoles tienen baja biodisponibilidad, se ha utilizado la nano-formación de polifenoles (una tecnología alimentaria) en pacientes con COVID-19. Por lo tanto, el objetivo de esta revisión es discutir la evidencia actual que muestra los efectos de la nanoformación de polifenoles en pacientes con COVID-19. Dos estudios previos han demostrado que la nano-formación de polifenoles (particularmente curcumina) puede aliviar las manifestaciones clínicas (fiebre, taquipnea, mialgia, tos) y mejorar la recuperación general, ya que los polifenoles pueden modular la respuesta inflamatoria, el estrés oxidativo y regular positivamente ciertas proteínas involucradas en el sistema renina-angiotensina, todos los cuales juegan un papel crucial en los síntomas causados por COVID-19.As vacinas contra a doença causada pelo coronavírus (COVID-19) surgiram em todo o mundo para controlar esta doença, embora não possam garantir a eficácia total. Os polifenóis possuem propriedades antioxidantes, anti-inflamatórias e antivirais, todas as quais podem ser eficazes contra os sintomas do COVID-19. Uma vez que os polifenóis apresentam baixa biodisponibilidade, a nano-formação de polifenóis (uma tecnologia alimentar) tem sido utilizada em pacientes com COVID-19. Portanto, o objetivo desta revisão é discutir as evidências atuais que mostram os efeitos da nano-formação de polifenóis em pacientes com COVID-19. Dois estudos anteriores demonstraram que a nano-formação de polifenóis (particularmente a curcumina) pode aliviar manifestações clínicas (febre, taquipnéia, mialgia, tosse) e melhorar a recuperação de modo geral, uma vez que os polifenóis podem modular a resposta inflamatória, estresse oxidativo e regular positivamente certas proteínas envolvidas no sistema renina-angiotensina, todos os quais desempenham um papel crucial nos sintomas causados pelo COVID-19.Research, Society and Development2021-10-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2147110.33448/rsd-v10i13.21471Research, Society and Development; Vol. 10 No. 13; e400101321471Research, Society and Development; Vol. 10 Núm. 13; e400101321471Research, Society and Development; v. 10 n. 13; e4001013214712525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21471/19081Copyright (c) 2021 Gustavo Vieira de Oliveira; Mônica Volino-Souza; Karen Souza dos Santos; Yunes Scarpine Malheiros; Carlos Adam Conte-Júnior; Thiago Silveira Alvareshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Gustavo Vieira de Volino-Souza, Mônica Santos, Karen Souza dosMalheiros, Yunes ScarpineConte-Júnior, Carlos Adam Alvares, Thiago Silveira2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21471Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:52.633878Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
Una perspectiva sobre el uso de la nanoformación de polifenoles como estrategia nutricional para el manejo de los síntomas en pacientes infectados por COVID-19
Uma perspectiva sobre o uso da nanoformação de polifenóis como estratégia nutricional para controle dos sintomas de paciente infectado com COVID-19
title A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
spellingShingle A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
Oliveira, Gustavo Vieira de
Nanotecnologia
Ingredientes bioativos
Alimento funcional
Coronavírus
Curcumina.
Nanotechnology
Bioactive ingredients
Functional food
Coronaviruses
Curcumin.
Nanotecnología
Ingredientes bioactivos
Comida funcional
Coronavirus
Curcumina.
title_short A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
title_full A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
title_fullStr A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
title_full_unstemmed A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
title_sort A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19
author Oliveira, Gustavo Vieira de
author_facet Oliveira, Gustavo Vieira de
Volino-Souza, Mônica
Santos, Karen Souza dos
Malheiros, Yunes Scarpine
Conte-Júnior, Carlos Adam
Alvares, Thiago Silveira
author_role author
author2 Volino-Souza, Mônica
Santos, Karen Souza dos
Malheiros, Yunes Scarpine
Conte-Júnior, Carlos Adam
Alvares, Thiago Silveira
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Oliveira, Gustavo Vieira de
Volino-Souza, Mônica
Santos, Karen Souza dos
Malheiros, Yunes Scarpine
Conte-Júnior, Carlos Adam
Alvares, Thiago Silveira
dc.subject.por.fl_str_mv Nanotecnologia
Ingredientes bioativos
Alimento funcional
Coronavírus
Curcumina.
Nanotechnology
Bioactive ingredients
Functional food
Coronaviruses
Curcumin.
Nanotecnología
Ingredientes bioactivos
Comida funcional
Coronavirus
Curcumina.
topic Nanotecnologia
Ingredientes bioativos
Alimento funcional
Coronavírus
Curcumina.
Nanotechnology
Bioactive ingredients
Functional food
Coronaviruses
Curcumin.
Nanotecnología
Ingredientes bioactivos
Comida funcional
Coronavirus
Curcumina.
description Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective against COVID-19 symptoms. Since polyphenols exhibit low bioavailability, polyphenols nano-formulation (a food technology) have been utilized in COVID-19 patients. Therefore, the purpose of this review is to discuss the current evidence showing the effects of polyphenols nano-formulation in COVID-19 patients. Two previous studies have demonstrated that polyphenols nano-formulation (particularly curcumin) can alleviate clinical manifestation (fever, tachypnea, myalgia, cough) and improve overall recovery since polyphenols can modulate the inflammatory response, oxidative stress, and upregulate certain proteins involved in the renin-angiotensin system, all which play a crucial role on the symptoms caused by COVID-19.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-17
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21471
10.33448/rsd-v10i13.21471
url https://rsdjournal.org/index.php/rsd/article/view/21471
identifier_str_mv 10.33448/rsd-v10i13.21471
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21471/19081
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 13; e400101321471
Research, Society and Development; Vol. 10 Núm. 13; e400101321471
Research, Society and Development; v. 10 n. 13; e400101321471
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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