The direct and indirect effects of bioactive compounds against coronavirus

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dc.citation.issue1
dc.citation.volume3
dc.contributor.authorTomas M
dc.contributor.authorCapanoglu E
dc.contributor.authorBahrami A
dc.contributor.authorHosseini H
dc.contributor.authorAkbari-Alavijeh S
dc.contributor.authorShaddel R
dc.contributor.authorRehman A
dc.contributor.authorRezaei A
dc.contributor.authorRashidinejad A
dc.contributor.authorGaravand F
dc.contributor.authorGoudarzi M
dc.contributor.authorJafari SM
dc.coverage.spatialUnited States
dc.date.accessioned2024-06-21T03:04:29Z
dc.date.available2024-06-21T03:04:29Z
dc.date.issued2022-03-16
dc.description.abstractEmerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID-19. In this sense, the rising demand for effective antiviral drugs is stressed. The main goal of the present study is to cover the current literature about bioactive compounds (e.g., polyphenols, glucosinolates, carotenoids, minerals, vitamins, oligosaccharides, bioactive peptides, essential oils, and probiotics) with potential efficiency against COVID-19, showing antiviral activities via the inhibition of coronavirus entry into the host cell, coronavirus enzymes, as well as the virus replication in human cells. In turn, these compounds can boost the immune system, helping fight against COVID-19. Overall, it can be concluded that bioactives and the functional foods containing these compounds can be natural alternatives for boosting the immune system and defeating coronavirus.
dc.description.confidentialfalse
dc.edition.editionMarch 2022
dc.format.pagination96-123
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35462942
dc.identifier.citationTomas M, Capanoglu E, Bahrami A, Hosseini H, Akbari-Alavijeh S, Shaddel R, Rehman A, Rezaei A, Rashidinejad A, Garavand F, Goudarzi M, Jafari SM. (2022). The direct and indirect effects of bioactive compounds against coronavirus.. Food Front. 3. 1. (pp. 96-123).
dc.identifier.doi10.1002/fft2.119
dc.identifier.eissn2643-8429
dc.identifier.elements-typejournal-article
dc.identifier.issn2643-8429
dc.identifier.piiFFT2119
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69965
dc.languageeng
dc.publisherJohn Wiley and Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University
dc.publisher.urihttps://onlinelibrary.wiley.com/doi/10.1002/fft2.119
dc.relation.isPartOfFood Front
dc.rights(c) 2021 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectCOVID‐19
dc.subjectantiviral activity
dc.subjectbioactive compounds
dc.subjectcoronavirus
dc.subjectfunctional foods
dc.subjectimmune system
dc.titleThe direct and indirect effects of bioactive compounds against coronavirus
dc.typeJournal article
pubs.elements-id453034
pubs.organisational-groupOther
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