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Review Article
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Year 2021, Volume: 7 Issue: 4, 286 - 299, 01.10.2021

Sarhan Mohammed , Nilgün Özdemir , Ahmet Çon

https://doi.org/10.3153/FH21030

Abstract

References

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Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases

Year 2021, Volume: 7 Issue: 4, 286 - 299, 01.10.2021

Sarhan Mohammed , Nilgün Özdemir , Ahmet Çon

https://doi.org/10.3153/FH21030

Abstract

There are no foods to prevent or treat the coronavirus alone; however, it has been proven that a healthy and balanced nutrition is crucial for health, particularly in times when the immune system might need to fight back. The present study provides insights about the properties of bioactive components of foods and herbs as a possible adjuvant support the human immune system against infections. Also, has focused on the interactions of the intestinal microbiota with human health in the treatment of Covid-19 and other viral infections. More research with strong recommendations is needed to better understand causality.

Keywords

Functional nutrition Covid-19 Viral infection Bioactive Compound

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Details

Primary Language English
Subjects Food Engineering
Journal Section Review Articles
Authors

Sarhan Mohammed 0000-0003-2450-7191

Nilgün Özdemir 0000-0002-4517-9214

Ahmet Çon 0000-0002-1225-0133

Publication Date October 1, 2021
Submission Date December 30, 2020
Published in Issue Year 2021 Volume: 7 Issue: 4

Cite

APA Mohammed, S., Özdemir, N., & Çon, A. (2021). Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases. Food and Health, 7(4), 286-299. https://doi.org/10.3153/FH21030
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