dc.contributor.author
Bousquet, Jean
dc.contributor.author
Czarlewski, Wienczyslawa
dc.contributor.author
Zuberbier, Torsten
dc.contributor.author
Mullol, Joaquim
dc.contributor.author
Blain, Hubert
dc.contributor.author
Cristol, Jean-Paul
dc.contributor.author
De La Torre, Rafael
dc.contributor.author
Le Moing, Vincent
dc.contributor.author
Pizarro Lozano, Nieves
dc.contributor.author
Bedbrook, Anna
dc.contributor.author
Agache, Ioana
dc.contributor.author
Akdis, Cezmi A.
dc.contributor.author
Canonica, G. Walter
dc.contributor.author
Cruz, Alvaro A.
dc.contributor.author
Fiocchi, Alessandro
dc.contributor.author
Fonseca, Joao A.
dc.contributor.author
Fonseca, Susana
dc.contributor.author
Gemicioğlu, Bilun
dc.contributor.author
Haahtela, Tari
dc.contributor.author
Iaccarino, Guido
dc.contributor.author
Ivancevich, Juan Carlos
dc.contributor.author
Jutel, Marek
dc.contributor.author
Klimek, Ludger
dc.contributor.author
Kuna, Piotr
dc.contributor.author
Larenas-Linnemann, Désirée E.
dc.contributor.author
Melén, Erik
dc.contributor.author
Okamoto, Yoshitaka
dc.contributor.author
Papadopoulos, Nikolaos G.
dc.contributor.author
Pfaar, Oliver
dc.contributor.author
Reynes, Jacques
dc.contributor.author
Rolland, Yves
dc.contributor.author
Rouadi, Philip W.
dc.contributor.author
Samolinski, Boleslaw
dc.contributor.author
Sheikh, Aziz
dc.contributor.author
Toppila-Salmi, Sanna
dc.contributor.author
Valiulis, Arunas
dc.contributor.author
Choi, Hak-Jong
dc.contributor.author
Kim, Hyun Ju
dc.contributor.author
Anto, Josep M.
dc.date.accessioned
2022-08-12T11:29:39Z
dc.date.available
2022-08-12T11:29:39Z
dc.identifier.uri
https://refubium.fu-berlin.de/handle/fub188/35877
dc.identifier.uri
http://dx.doi.org/10.17169/refubium-35592
dc.description.abstract
There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.
en
dc.subject
Nuclear factor (erythroid-derived 2)-like 2
en
dc.subject
Transient receptor potential ankyrin 1
en
dc.subject
Transient receptor potential vanillin 1
en
dc.subject
Fermented vegetables
en
dc.subject.ddc
600 Technik, Medizin, angewandte Wissenschaften::610 Medizin und Gesundheit::610 Medizin und Gesundheit
dc.title
Spices to Control COVID-19 Symptoms: Yes, but Not Only…
dc.type
Wissenschaftlicher Artikel
dcterms.bibliographicCitation.doi
10.1159/000513538
dcterms.bibliographicCitation.journaltitle
International Archives of Allergy and Immunology
dcterms.bibliographicCitation.number
6
dcterms.bibliographicCitation.originalpublishername
Karger
dcterms.bibliographicCitation.pagestart
489
dcterms.bibliographicCitation.pageend
495
dcterms.bibliographicCitation.volume
182
dcterms.rightsHolder.note
Copyright applies in this work.
dcterms.rightsHolder.url
http://rightsstatements.org/vocab/InC/1.0/
refubium.affiliation
Charité - Universitätsmedizin Berlin
refubium.note.author
Dieser Beitrag ist mit Zustimmung des Rechteinhabers aufgrund einer (DFG geförderten) Allianz- bzw. Nationallizenz frei zugänglich.
de
refubium.note.author
This publication is shared with permission of the rights owner and made freely accessible through a DFG (German Research Foundation) funded license at either an alliance or national level.
en
refubium.resourceType.isindependentpub
no
dcterms.accessRights.openaire
open access
dcterms.bibliographicCitation.pmid
33352565
dcterms.isPartOf.issn
1018-2438
dcterms.isPartOf.eissn
1423-0097