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Yıl 2021, Cilt 7, Sayı 4, 286 - 299, 01.10.2021
https://doi.org/10.3153/FH21030

Öz

Kaynakça

  • Alexander, J., Tinkov, A., Strand, T. A., Alehagen, U., Skalny, A., Aaseth, J. (2020). Early nutritional interventions with zinc, selenium and vitamin D for raising anti-viral resistance against progressive COVID-19. Nutrients, 12(8), 2358. https://doi.org/10.3390/nu12082358
  • Alkhatib, A. L., Kreniske, J., Zifodya, J. S., Fonseca, V., Tahboub, M., Khatib, J., … Bojanowski, C. M. (2020). BMI is associated with Coronavirus disease 2019 Intensive Care Unit Admission in African Americans. Obesity, 28(10), 1798-1801. https://doi.org/10.1002/oby.22937
  • Aluisio, A. R., Perera, S. M., Yam, D., Garbern, S., Peters, J. L., Abel, L., … Levine, A. C. (2019). Vitamin A supplementation was associated with reduced mortality in patients with Ebola virus disease during the West African outbreak. The Journal of Nutrition, 149(10), 1757-1765. https://doi.org/10.1093/jn/nxz142
  • Antonenko, Y.N., Khailova, L.S., Knorre, D.A., Markova, O.V., Rokitskaya, T.I., Ilyasova, T.M., … Skulachev, V.P. (2013). Penetrating cations enhance uncoupling activity of anionic protonophores in mitochondria. PLoS ONE, 8(4), e61902. https://doi.org/10.1371/journal.pone.0061902
  • Azoulay, A., Garzon, P., Eisenberg, M.J. (2001). Comparison of the mineral content of tap water and bottled waters. Journal of General Internal Medicine, 16(3), 168-175. https://doi.org/10.1111/j.1525-1497.2001.04189.x
  • Biliavska, L., Pankivska, Y., Povnitsa, O., Zagorodnya, S. (2019). Antiviral activity of exopolysaccharides produced by lactic acid bacteria of the genera Pediococcus, Leuconostoc and Lactobacillus against human adenovirus type 5. Medicina, 55(9), 519. https://doi.org/10.3390/medicina55090519
  • Bloom, D.E., Cadarette, D. (2019). Infectious disease threats in the twenty-first century: Strengthening the global response. Frontiers in Immunology, 10(549). https://doi.org/10.3389/fimmu.2019.00549
  • Booth, S.L., Suttie, J.W. (1998). Dietary intake and adequacy of vitamin K. The Journal of Nutrition, 128(5), 785-788. https://doi.org/10.1093/jn/128.5.785
  • Botić, T., Klingberg, T.D., Weingartl, H., Cencič, A. (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology, 115(2), 227-234. https://doi.org/10.1016/j.ijfoodmicro.2006.10.044
  • Bourbour, F., Dahka, S.M., Gholamalizadeh, M., Akbari, M.E., Shadnoush, M., Haghighi, M., … Doaei, S. (2020). Nutrients in prevention, treatment, and management of viral infections; special focus on Coronavirus. Archives of Physiology and Biochemistry, https://doi.org/10.1080/13813455.2020.1791188
  • Carbonell-Capella, J.M., Buniowska, M., Barba, F.J., Esteve, M.J., Frígola, A. (2014). Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 13(2), 155-171. https://doi.org/10.1111/1541-4337.12049
  • CDC (2020). Rift Valley Fever | CDC. https://www.cdc.gov/vhf/rvf/index.html (accessed 20.08.2020)
  • Chacko, S.M., Thambi, P.T., Kuttan, R., Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5(1), 13. https://doi.org/10.1186/1749-8546-5-13
  • Chang, J.S., Wang, K.C., Yeh, C.F., Shieh, D.E., Chiang, L.C. (2013). Fresh ginger (Zingiber officinale) has anti-viral activity against human respiratory syncytial virus in human respiratory tract cell lines. Journal of Ethnopharmacology, 145(1), 146-151. https://doi.org/10.1016/j.jep.2012.10.043
  • Chauhan, O.P., Archana, B.S., Singh, A., Raju, P.S., Bawa, A.S. (2014). A refreshing beverage from mature coconut water blended with lemon juice. Journal of Food Science and Technology, 51(11), 3355-3361. https://doi.org/10.1007/s13197-012-0825-6
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Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases

Yıl 2021, Cilt 7, Sayı 4, 286 - 299, 01.10.2021
https://doi.org/10.3153/FH21030

Öz

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.

Kaynakça

  • Alexander, J., Tinkov, A., Strand, T. A., Alehagen, U., Skalny, A., Aaseth, J. (2020). Early nutritional interventions with zinc, selenium and vitamin D for raising anti-viral resistance against progressive COVID-19. Nutrients, 12(8), 2358. https://doi.org/10.3390/nu12082358
  • Alkhatib, A. L., Kreniske, J., Zifodya, J. S., Fonseca, V., Tahboub, M., Khatib, J., … Bojanowski, C. M. (2020). BMI is associated with Coronavirus disease 2019 Intensive Care Unit Admission in African Americans. Obesity, 28(10), 1798-1801. https://doi.org/10.1002/oby.22937
  • Aluisio, A. R., Perera, S. M., Yam, D., Garbern, S., Peters, J. L., Abel, L., … Levine, A. C. (2019). Vitamin A supplementation was associated with reduced mortality in patients with Ebola virus disease during the West African outbreak. The Journal of Nutrition, 149(10), 1757-1765. https://doi.org/10.1093/jn/nxz142
  • Antonenko, Y.N., Khailova, L.S., Knorre, D.A., Markova, O.V., Rokitskaya, T.I., Ilyasova, T.M., … Skulachev, V.P. (2013). Penetrating cations enhance uncoupling activity of anionic protonophores in mitochondria. PLoS ONE, 8(4), e61902. https://doi.org/10.1371/journal.pone.0061902
  • Azoulay, A., Garzon, P., Eisenberg, M.J. (2001). Comparison of the mineral content of tap water and bottled waters. Journal of General Internal Medicine, 16(3), 168-175. https://doi.org/10.1111/j.1525-1497.2001.04189.x
  • Biliavska, L., Pankivska, Y., Povnitsa, O., Zagorodnya, S. (2019). Antiviral activity of exopolysaccharides produced by lactic acid bacteria of the genera Pediococcus, Leuconostoc and Lactobacillus against human adenovirus type 5. Medicina, 55(9), 519. https://doi.org/10.3390/medicina55090519
  • Bloom, D.E., Cadarette, D. (2019). Infectious disease threats in the twenty-first century: Strengthening the global response. Frontiers in Immunology, 10(549). https://doi.org/10.3389/fimmu.2019.00549
  • Booth, S.L., Suttie, J.W. (1998). Dietary intake and adequacy of vitamin K. The Journal of Nutrition, 128(5), 785-788. https://doi.org/10.1093/jn/128.5.785
  • Botić, T., Klingberg, T.D., Weingartl, H., Cencič, A. (2007). A novel eukaryotic cell culture model to study antiviral activity of potential probiotic bacteria. International Journal of Food Microbiology, 115(2), 227-234. https://doi.org/10.1016/j.ijfoodmicro.2006.10.044
  • Bourbour, F., Dahka, S.M., Gholamalizadeh, M., Akbari, M.E., Shadnoush, M., Haghighi, M., … Doaei, S. (2020). Nutrients in prevention, treatment, and management of viral infections; special focus on Coronavirus. Archives of Physiology and Biochemistry, https://doi.org/10.1080/13813455.2020.1791188
  • Carbonell-Capella, J.M., Buniowska, M., Barba, F.J., Esteve, M.J., Frígola, A. (2014). Analytical methods for determining bioavailability and bioaccessibility of bioactive compounds from fruits and vegetables: A review. Comprehensive Reviews in Food Science and Food Safety, 13(2), 155-171. https://doi.org/10.1111/1541-4337.12049
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  • Chacko, S.M., Thambi, P.T., Kuttan, R., Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. Chinese Medicine, 5(1), 13. https://doi.org/10.1186/1749-8546-5-13
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Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Bilimi ve Teknolojisi
Bölüm Review Articles
Yazarlar

Sarhan MOHAMMED
ONDOKUZ MAYIS UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING
0000-0003-2450-7191
Türkiye


Nilgün ÖZDEMİR (Sorumlu Yazar)
ONDOKUZ MAYIS ÜNİVERSİTESİ, MÜHENDİSLİK FAKÜLTESİ, GIDA MÜHENDİSLİĞİ BÖLÜMÜ, GIDA MÜHENDİSLİĞİ PR.
0000-0002-4517-9214
Türkiye


Ahmet ÇON
ONDOKUZ MAYIS UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING, FOOD ENGINEERING PR. (EVENING EDUCATION)
0000-0002-1225-0133
Türkiye

Yayımlanma Tarihi 1 Ekim 2021
Başvuru Tarihi 30 Aralık 2020
Kabul Tarihi 22 Şubat 2021
Yayınlandığı Sayı Yıl 2021, Cilt 7, Sayı 4

Kaynak Göster

Bibtex @İnceleme makalesi { jfhs849332, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2021}, volume = {7}, pages = {286 - 299}, doi = {10.3153/FH21030}, title = {Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases}, key = {cite}, author = {Mohammed, Sarhan and Özdemir, Nilgün and Çon, Ahmet} }
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 . DOI: 10.3153/FH21030
MLA Mohammed, S. , Özdemir, N. , Çon, A. "Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases" . Food and Health 7 (2021 ): 286-299 <http://jfhs.scientificwebjournals.com/tr/pub/issue/64186/849332>
Chicago Mohammed, S. , Özdemir, N. , Çon, A. "Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases". Food and Health 7 (2021 ): 286-299
RIS TY - JOUR T1 - Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases AU - Sarhan Mohammed , Nilgün Özdemir , Ahmet Çon Y1 - 2021 PY - 2021 N1 - doi: 10.3153/FH21030 DO - 10.3153/FH21030 T2 - Food and Health JF - Journal JO - JOR SP - 286 EP - 299 VL - 7 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH21030 UR - https://doi.org/10.3153/FH21030 Y2 - 2021 ER -
EndNote %0 Food and Health Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases %A Sarhan Mohammed , Nilgün Özdemir , Ahmet Çon %T Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases %D 2021 %J Food and Health %P -2602-2834 %V 7 %N 4 %R doi: 10.3153/FH21030 %U 10.3153/FH21030
ISNAD Mohammed, Sarhan , Özdemir, Nilgün , Çon, Ahmet . "Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases". Food and Health 7 / 4 (Ekim 2021): 286-299 . https://doi.org/10.3153/FH21030
AMA Mohammed S. , Özdemir N. , Çon A. Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases. Food Health. 2021; 7(4): 286-299.
Vancouver Mohammed S. , Özdemir N. , Çon A. Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases. Food and Health. 2021; 7(4): 286-299.
IEEE S. Mohammed , N. Özdemir ve A. Çon , "Importance of Functional Nutrition Components on New Coronavirus Disease (Covid-19) and Other Viral Communicable Diseases", Food and Health, c. 7, sayı. 4, ss. 286-299, Eki. 2021, doi:10.3153/FH21030

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