Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19.

Autor: Rogero MM; Nutritional Genomics and Inflammation Laboratory, Department of Nutrition, School of Public Health, University of São Paulo, 01246-904, São Paulo, Brazil; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil., Leão MC; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil., Santana TM; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil., Pimentel MVMB; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil., Carlini GCG; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil., da Silveira TFF; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil., Gonçalves RC; Department of Cell and Developmental Biology. Institute of Biomedical Sciences. University of São Paulo, São Paulo, Brazil., Castro IA; Food Research Center (FoRC), CEPID-FAPESP, Research Innovation and Dissemination Center of São Paulo Research Foundation, São Paulo, 05468-140, Brazil; LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo-SP, Brazil. Electronic address: inar@usp.br.

Publikováno v: Free radical biology & medicine [Free Radic Biol Med] 2020 Aug 20; Vol. 156, pp. 190-199. Date of Electronic Publication: 2020 Jul 10.