About: Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis

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About: Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis Goto Sponge NotDistinct Permalink

An Entity of Type : schema:ScholarlyArticle, within Data Space : covidontheweb.inria.fr associated with source document(s)

Attributes	Values
type	Academic Article research paper schema:ScholarlyArticle
isDefinedBy	Covid-on-the-Web dataset
has title	Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis
Creator	Lu, H Lu, Lu, S Bohn, Torsten Brito, Alex Campo, Del Dingeo, Giulia Iddir, Mohammed La Frano, Michael Samouda, Hanen Brito@lih, Alex Lu, Mohammed Ru, A Samouda@lih, Hanene Sosa Fernandez, Sofia Sosafernandez@lih, Sofia
Source	Medline; PMC
abstract	The coronavirus-disease 2019 (COVID-19) was announced as a global pandemic by the World Health Organization. Challenges arise concerning how to optimally support the immune system in the general population, especially under self-confinement. An optimal immune response depends on an adequate diet and nutrition in order to keep infection at bay. For example, sufficient protein intake is crucial for optimal antibody production. Low micronutrient status, such as of vitamin A or zinc, has been associated with increased infection risk. Frequently, poor nutrient status is associated with inflammation and oxidative stress, which in turn can impact the immune system. Dietary constituents with especially high anti-inflammatory and antioxidant capacity include vitamin C, vitamin E, and phytochemicals such as carotenoids and polyphenols. Several of these can interact with transcription factors such as NF-kB and Nrf-2, related to anti-inflammatory and antioxidant effects, respectively. Vitamin D in particular may perturb viral cellular infection via interacting with cell entry receptors (angiotensin converting enzyme 2), ACE2. Dietary fiber, fermented by the gut microbiota into short-chain fatty acids, has also been shown to produce anti-inflammatory effects. In this review, we highlight the importance of an optimal status of relevant nutrients to effectively reduce inflammation and oxidative stress, thereby strengthening the immune system during the COVID-19 crisis.
has issue date	2020-05-27(xsd:dateTime)
bibo:doi	10.3390/nu12061562
bibo:pmid	32471251
has license	cc-by
sha1sum (hex)	50b499eb1ba08bf295a001e6a49cb4bda628f91b
schema:url	https://doi.org/10.3390/nu12061562
resource representing a document's title	Strengthening the Immune System and Reducing Inflammation and Oxidative Stress through Diet and Nutrition: Considerations during the COVID-19 Crisis
has PubMed Central identifier	PMC7352291
has PubMed identifier	32471251
schema:publication	Nutrients
resource representing a document's body	covid:50b499eb1ba08bf295a001e6a49cb4bda628f91b#body_text
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