Is vitamin C an effective agent for the prevention of COVID-19 and treatment of severe infection in the ICU?
| Autor: | İzol Torun, Ayşe Nur |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
2019-20 coronavirus outbreak
Coronavirus disease 2019 (COVID-19) macronutrients Endocrinology Diabetes and Metabolism Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) coronavirus trace elements innate immune system Medicine (miscellaneous) Ascorbic Acid Review transcription factors medicine Humans Vitamin D reactive oxygen species Nutrition and Dietetics Vitamin C business.industry nutrient Vitamins General Medicine nuclear factors medicine.disease Ascorbic acid protein intake Virology cytokines infection COVID-19 Drug Treatment Intensive Care Units Cytokine storm business |
| Zdroj: | International Journal for Vitamin and Nutrition Research Nutrients |
| ISSN: | 1664-2821 0300-9831 |
| DOI: | 10.1024/0300-9831/a000670 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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