Of more interest than perhaps any other issue now, is whether an 'Anti-Viral Diet' is capable of protecting us from the SARS-CoV-2 virus and COVID-19. The AVD Project seeks evidence on these issues from research into epidemiology, food sciences, phytochemistry, virology, nutrition and the study of infectious diseases.
Below are a dozen quotations selected from recent research articles referenced within the scientific study 'AVD: The Anti-Viral Diet' (COVID-19 Edition). Even these few citations give one a snapshot of the significant potential that some dietary elements appear to exhibit against SARS-CoV-2 and COVID-19.
“There is evidence that vitamin C and quercetin co-administration exerts a synergistic antiviral action due to overlapping antiviral and immunomodulatory properties and the capacity of ascorbate to recycle quercetin, increasing its efficacy. Safe, cheap interventions which have a sound biological rationale should be prioritized for experimental use in the current context of a global health pandemic.”
"Dietary supplements could possibly improve the patient's recovery. Omega-3 fatty acids, specifically Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA), present an anti-inflammatory effect that could ameliorate some patients' need for intensive care unit (ICU) admission."
"Our findings demonstrate significant physicochemical differences between Lentinan [β-Glucan] extracts, which produce differential in vitro immunomodulatory and pulmonary cytoprotective effects that may also have positive relevance to candidate COVID-19 therapeutics targeting cytokine storm.”
“Among the latter, hesperidin has recently attracted the attention of researchers, because it binds to the key proteins of the SARS-CoV-2 virus [...] The affinity of hesperidin for these proteins is comparable if not superior to that of common chemical antivirals.”
“In conclusion, Allium sativum may be an acceptable preventive measure against COVID-19 infection to boost immune system cells and to repress the production and secretion of proinflammatory cytokines as well as an adipose tissue derived hormone leptin having the proinflammatory nature.”
“Glycyrrhizin has cytokine-modulating activity, it is not an immunosuppressant like glucocorticoids, and may even enhance the immune response. Therefore, glycyrrhizin is expected to be used in the early stages of disease and can be administrated for a longer time, with fewer side effects; this approach holds promise for preventing or attenuating excessive cytokine storms in patients with COVID-19. ”
“Daneshkhah and coworkers demonstrated that the age-specific case fatality rate of COVID-19 was highest in Italy, Spain, and France, European countries with the highest incidence severe vitamin D deficiency. Our findings suggest that vitamin D deficiency may partly explain the geographic variations in the reported case fatality rate of COVID-19, implying that supplementation with vitamin D may reduce the mortality from this pandemic."
"[Z]inc deficiency can probably be added to the factors predisposing individuals to infection and detrimental progression of COVID-19. Finally, due to its direct antiviral properties, it can be assumed that zinc administration is beneficial for most of the population, especially those with suboptimal zinc status."
“Altogether, our findings reveal that green tea catechins/ polyphenols (especially EGCG, ECG and GCG) can be potent anti-COVID-19 drug candidates. Additionally, this study opens up futuristic testing (in vitro and in vivo) possibilities of these three green tea polyphenols against COVID-19.”
“A good binding energy, drug likeness and efficient pharmacokinetic parameters suggest the potential of curcumin and a few of its derivatives as SARS-CoV-2 spike protein inhibitors. However, further research is necessary to investigate the ability of these compounds as viral entry inhibitors.”
“Fermented vegetables contain many lactobacilli, which are also potent Nrf2 activators. Three examples are given: Kimchi in Korea, westernized foods and the slum paradox. It is proposed that fermented cabbage is a proof‐of‐concept of dietary manipulations that may enhance Nrf2‐associated anti-oxidant effects helpful in mitigating COVID‐19 severity.”
“Based on the results, we report that stilbene based compounds in general and resveratrol, in particular, can be promising anti-COVID-19 drug candidates acting through disruption of the spike protein. Our findings in this study are promising and call for further in vitro and in vivo testing of stilbenoids, especially resveratrol against the COVID-19. ”
The volume AVD provides information about 52 dietary ingredients with anti-viral potential, 90% of which have evidence in their favor regarding effectivity against Coronavirus SARS-CoV-2 and COVID-19 - whether from In Silico Studies, In Vitro Experimentation or In Vivo trials in animals or humans. Discover more by clicking the button below for your FREE 100-Page Sampler containing web-links to over 100 research articles.
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