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COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ

Yıl 2022, Cilt: 47 Sayı: 2, 183 - 198, 25.02.2022
https://doi.org/10.15237/gida.GD21146

Öz

Yeni Koronavirüs Hastalığı (COVID-19), solunum yoluyla insandan insana bulaşan ciddi bir enfeksiyon hastalığıdır. Tüm dünyada pandemi halini alan bu hastalık önemli bir halk sağlığı sorunu haline gelmiştir. Beslenmenin yeterli ve dengeli olması, virüslerin yayılmasını azaltmada koruyucu yöntem olarak bilinmektedir. Bireylerde bu bilincin oluşmasıyla, bağışıklık sistemini güçlendirmek için pandemi döneminde yeterli ve dengeli beslenmenin yanı sıra takviye edici gıdaların (TEG) kullanımının önemli ölçüde arttığı görülmektedir. TEG, bağışıklık güçlendirici, antiviral, antioksidan, antiinflamatuar etkilere sahiptir. Bazı bileşenlerin TEG şeklinde yeterli ve etkili dozda kullanımı, bağışıklık sistemini güçlendirmede, virüs yayılmasını önleyerek hastalığın ilerlemesini engellemede ve inflamasyonu bastırmada fayda sağlamaktadır. COVID-19’un yönetiminde potansiyel rolü olduğu düşünülen bileşenlerin sağlık üzerine koruyucu ve terapötik etkilerini anlamada in vitro ve klinik çalışmalar sürdürülmektedir. Bu derlemede COVID-19’u önleme veya tedavi sırasında iyileşmede etkisi olan D vitamini, C vitamini, çinko, omega-3 yağ asitleri, probiyotikler, diğer bazı immünomodülatör bileşikler ile tüketicilerin pandemi döneminde TEG kullanımları irdelenmiştir.

Kaynakça

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DIETARY SUPPLEMENTS USED TO PREVENT COVID-19 DISEASE AND THEIR EFFECTS ON HEALTH

Yıl 2022, Cilt: 47 Sayı: 2, 183 - 198, 25.02.2022
https://doi.org/10.15237/gida.GD21146

Öz

Novel Coronavirus Disease (COVID-19) is a serious infectious disease transmitted from person to person through the respiratory route. This disease, which has become a pandemic all over the world, has become an important public health problem. Adequate and balanced nutrition is known as a preventive method in reducing the spread of the virus. In order to increase the immune system with the formation of this awareness in individuals, in addition to adequate and balanced nutrition during the pandemic period, it is seen that the use of dietary supplements (DS) has increased significantly. DS has immune boosting, antiviral, antioxidant, antiinflammatory effects. The use of some components in the form of DS in sufficient and effective doses provides benefits in strengthening the immune system, preventing the progression of the disease by preventing the spread of viruses and suppressing inflammation. In vitro and clinical studies are ongoing to understand the protective and therapeutic effects of components thought to have a potential role in the management of COVID-19. In this review, vitamin D, vitamin C, zinc, omega-3 fatty acids, probiotics and some other immunomodulatory compounds, which have an effect on preventing or healing COVID-19 during treatment and consumers use of DS during the pandemic period were examined.

Kaynakça

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  • Te Velthuis, A. J., van den Worm, S. H., Sims, A. C., Baric, R. S., Snijder, E. J., van Hemert, M. J. (2010). Zn2+ inhibits coronavirus and arterivirus RNA polymerase activity in vitro and zinc ionophores block the replication of these viruses in cell culture. PLoS Pathog, 6(11): e1001176. doi:10.1371/journal.ppat.1001176.
  • Valencia, D. N. (2020). Brief review on COVID-19: The 2020 pandemic caused by SARS-CoV-2. Cureus, 12(3): e7386. doi:10.7759/cureus.7386.
  • Velioğlu-Er, E. (2019). Gıda takviyelerinin kullanımının belirlenmesi üzerine bir araştırma: Trakya örneği. Namık Kemal Üniversitesi Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, Trakya, Türkiye, 97s.
  • Veysioğlu, N., Mendeş, B. (2020). Koronavirüs hastalığı olan bireylerin beslenmesinde mikro besin öğesi takviyeleri. 1th Science and Innovation Congress, Ankara, Türkiye, 20 - 21 Aralık 2020.
  • Vivier, E., Raulet, D. H., Moretta, A., Caligiuri, M. A., Zitvogel, L., Lanier, L. L., Yokoyama, W.M., Ugolini, S. (2011). Innate or adaptive immunity? The example of natural killer cells. Science, 331(6013): 44-49. doi: 10.1126/science.1198687.
  • Von-Bülow V., Dubben S., Engelhardt G., Hebel S., Plümäkers B., Heine H., Rink L., Haase H. (2007). Zinc-dependent suppression of TNF-a production is mediated by protein kinase A induced inhibition of Raf-1, IκB kinase b, and NF-κB. J Immunol 179:4180–4186. doi: 10.4049/jimmunol.179.6.4180.
  • Wang, L. S., Wang, Y. R., Ye, D. W., Liu, Q. Q. (2020). A review of the 2019 Novel Coronavirus (COVID-19) based on current evidence. Int J Antimicrob Agents, 55:105948. doi: 10.1016/j.ijantimicag.2020.10.
  • Weill, P., Plissonneau, C., Legrand, P., Rioux, V., Thibault, R. (2020). May omega-3 fatty acid dietary supplementation help reduce severe complications in Covid-19 atients?. Biochimie, 179:275-280. doi: 10.1016/j.biochi.2020.09.003.
  • WHO (2021). Coronavirus. https://www.who.int/health-topics/coronavirus#tab=tab_1 (Erişim Tarihi: Ağustos, 2021) Yasar, R. K., Aytekin, Ö. Ü. (2021). COVID-19 ve Beslenme Arasındaki İlişkiye Güncel Bir Bakış. Akademik Gıda, 19(1):108-115. doi: 10.24323/akademik-gida.927735.
  • Zhang, J., Taylor, E. W., Bennett, K., Saad, R., Rayman, M. P. (2020). Association between regional selenium status and reported outcome of COVID-19 cases in China. Am. J. Clin. Nutr, 111(6):1297-1299. doi: 10.1093/ajcn/nqaa095.
  • Zhang, H., Kang, Z., Gong, H., Xu, D., Wang, J., Li, Z., Cui, X., Xiao, Meng, T., Zhou, W., Liu, J., Xu, H. (2020). The digestive system is a potential route of 2019-nCov infection: a bioinformatics analysis based on single-cell transcriptomes. BioRxiv. doi: 10.1101/2020.01.30.927806.
  • Zhang L., Liu Y. (2020). Potential interventions for novel coronavirus in China: A systematic review. J Med Virol, 92:479–490. doi: 10.1002/jmv.25707.
  • Zhou, Y. F., Luo, B. A., Qin, L. L. (2019). The association between vitamin D deficiency and community-acquired pneumonia: A meta-analysis of observational studies. Medicine, 98(38):e17252, doi: 10.1097/MD.0000000000017252.
  • Zhou, Z., Zhao, N., Shu, Y., Han, S., Chen, B., Shu, X. (2020). Effect of gastrointestinal symptoms in patients with COVID-19. Gastroenterology, 158(8): 2294. doi: 10.1053/j.gastro.2020.03.020.
Toplam 91 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Özlem Çağındı 0000-0002-6436-9208

Nazlı Yeyinli 0000-0002-5139-4105

Ceren İnce 0000-0001-9931-2327

Mustafa Dedeoğlu 0000-0001-7866-5350

Ergun Köse Bu kişi benim 0000-0002-1893-1984

Yayımlanma Tarihi 25 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 47 Sayı: 2

Kaynak Göster

APA Çağındı, Ö., Yeyinli, N., İnce, C., Dedeoğlu, M., vd. (2022). COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda, 47(2), 183-198. https://doi.org/10.15237/gida.GD21146
AMA Çağındı Ö, Yeyinli N, İnce C, Dedeoğlu M, Köse E. COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. Şubat 2022;47(2):183-198. doi:10.15237/gida.GD21146
Chicago Çağındı, Özlem, Nazlı Yeyinli, Ceren İnce, Mustafa Dedeoğlu, ve Ergun Köse. “COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 47, sy. 2 (Şubat 2022): 183-98. https://doi.org/10.15237/gida.GD21146.
EndNote Çağındı Ö, Yeyinli N, İnce C, Dedeoğlu M, Köse E (01 Şubat 2022) COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ. Gıda 47 2 183–198.
IEEE Ö. Çağındı, N. Yeyinli, C. İnce, M. Dedeoğlu, ve E. Köse, “COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ”, GIDA, c. 47, sy. 2, ss. 183–198, 2022, doi: 10.15237/gida.GD21146.
ISNAD Çağındı, Özlem vd. “COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda 47/2 (Şubat 2022), 183-198. https://doi.org/10.15237/gida.GD21146.
JAMA Çağındı Ö, Yeyinli N, İnce C, Dedeoğlu M, Köse E. COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2022;47:183–198.
MLA Çağındı, Özlem vd. “COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ”. Gıda, c. 47, sy. 2, 2022, ss. 183-98, doi:10.15237/gida.GD21146.
Vancouver Çağındı Ö, Yeyinli N, İnce C, Dedeoğlu M, Köse E. COVID-19 HASTALIĞINI ÖNLEMEDE KULLANILAN TAKVİYE EDİCİ GIDALAR VE SAĞLIK ÜZERİNE ETKİLERİ. GIDA. 2022;47(2):183-98.

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