Coronaviruses are a group of enveloped viruses with the RNA genome. Several strains infectious to humans have been identified in this group. Some of the coronaviruses, like SARS-CoV and MERS-CoV, are highly pathogenic and have caused fatal pneumonia, while some of them have caused mild diseases. Increasingly it seems that the immune system is a suitable approach in fighting against coronavirus infection.

Enhancing the quality of nutrition can be considered an effective method in the prevention and treatment of diseases caused by coronaviruses.

Bioactive compounds and functional foods that have anti-inflammatory and antioxidant properties can boost the immune system, with some having anti-coronaviruses properties. Of note, the host’s hyperactive immune response results in an excessive inflammatory response. COVID-19 as well as MERS-CoV and SARS-CoV can lead to cytokine storm, which is a hyperinflammatory condition due to the overproduction of proinflammatory cytokines by an unregulated immune system.

The results of several studies of cytokine profiles of COVID-19 patients showed that cytokine storm is directly related to lung injury and multi-organ failure in severe COVID-19, hence, anti-inflammatory bioactive compounds might be helpful.

This article reviews the possible mechanisms of coronaviruses’ effects on the body as well as the effects of plant-derived bioactive compounds and functional foods from three perspectives: reducing oxidative stress, decreasing inflammation, and inhibiting viral proteins.

Full: https://jjgastro.com/articles/JJGR-v3-1170.html