TY - JOUR
T1 - Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19
AU - Koyama, Sachiko
AU - Joseph, Paule V.
AU - Shields, Vonnie D.C.
AU - Heinbockel, Thomas
AU - Adhikari, Poonam
AU - Kaur, Rishemjit
AU - Kumar, Ritesh
AU - Alizadeh, Rafieh
AU - Bhutani, Surabhi
AU - Calcinoni, Orietta
AU - Mucignat-Caretta, Carla
AU - Chen, Jingguo
AU - Cooper, Keiland W.
AU - Das, Subha R.
AU - Rohlfs Domínguez, Paloma
AU - Guàrdia, Maria Dolors
AU - Klyuchnikova, Maria A.
AU - Laktionova, Tatiana K.
AU - Mori, Eri
AU - Namjoo, Zeinab
AU - Nguyen, Ha
AU - Özdener, Mehmet Hakan
AU - Parsa, Shima
AU - Özdener-Poyraz, Elif
AU - Strub, Daniel Jan
AU - Taghizadeh-Hesary, Farzad
AU - Ueha, Rumi
AU - Voznessenskaya, Vera V.
N1 - Publisher Copyright:
Copyright © 2024 Koyama, Joseph, Shields, Heinbockel, Adhikari, Kaur, Kumar, Alizadeh, Bhutani, Calcinoni, Mucignat-Caretta, Chen, Cooper, Das, Rohlfs Domínguez, Guàrdia, Klyuchnikova, Laktionova, Mori, Namjoo, Nguyen, Özdener, Parsa, Özdener Poyraz, Strub, Taghizadeh-Hesary, Ueha and Voznessenskaya.
PY - 2024/1/1
Y1 - 2024/1/1
N2 - Introduction: There have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to prevent contracting and to facilitate recovery from COVID-19. The goal of our study was to determine the correlation of the type of foods/beverages people consumed and the risk reduction of contracting COVID-19 and the recovery from COVID-19. Methods: We developed an online survey that asked the participants whether they contracted COVID-19, their symptoms, time to recover, and their frequency of eating various types of foods/beverages. The survey was developed in 10 different languages. Results: The participants who did not contract COVID-19 consumed vegetables, herbs/spices, and fermented foods/beverages significantly more than the participants who contracted COVID-19. Among the six countries (India/Iran/Italy/Japan/Russia/Spain) with over 100 participants and high correspondence between the location of the participants and the language of the survey, in India and Japan the people who contracted COVID-19 showed significantly shorter recovery time, and greater daily intake of vegetables, herbs/spices, and fermented foods/beverages was associated with faster recovery. Conclusions: Our results suggest that phytochemical compounds included in the vegetables may have contributed in not only preventing contraction of COVID-19, but also accelerating their recovery.
AB - Introduction: There have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to prevent contracting and to facilitate recovery from COVID-19. The goal of our study was to determine the correlation of the type of foods/beverages people consumed and the risk reduction of contracting COVID-19 and the recovery from COVID-19. Methods: We developed an online survey that asked the participants whether they contracted COVID-19, their symptoms, time to recover, and their frequency of eating various types of foods/beverages. The survey was developed in 10 different languages. Results: The participants who did not contract COVID-19 consumed vegetables, herbs/spices, and fermented foods/beverages significantly more than the participants who contracted COVID-19. Among the six countries (India/Iran/Italy/Japan/Russia/Spain) with over 100 participants and high correspondence between the location of the participants and the language of the survey, in India and Japan the people who contracted COVID-19 showed significantly shorter recovery time, and greater daily intake of vegetables, herbs/spices, and fermented foods/beverages was associated with faster recovery. Conclusions: Our results suggest that phytochemical compounds included in the vegetables may have contributed in not only preventing contraction of COVID-19, but also accelerating their recovery.
KW - beverages
KW - consumption habits
KW - COVID-19
KW - foods
KW - phytochemicals
KW - prevention
KW - recovery
UR - http://www.scopus.com/inward/record.url?scp=85199548455&partnerID=8YFLogxK
U2 - 10.3389/fnut.2024.1408248
DO - 10.3389/fnut.2024.1408248
M3 - Article
C2 - 39050135
AN - SCOPUS:85199548455
SN - 2296-861X
VL - 11
JO - Frontiers in Nutrition
JF - Frontiers in Nutrition
M1 - 1408248
ER -
