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Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants...
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Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Prebiotics and Probiotics".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 38602

Special Issue Editor

Prof. Dr. Jose M. Soriano del Castillo

E-Mail Website
Guest Editor
1. Food & Health Laboratory, Institute of Materials Science, University of Valencia, 46980 Paterna, Spain
2. Joint Research Unit on Endocrinology, Nutrition and Clinical Dietetics, University of Valencia-Health Research Institute La Fe, 46026 Valencia, Spain
Interests: nutrition; medicinal plants; natural products; human health; bioactive compounds
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

A new epidemic, called coronavirus disease 2019 (COVID-19), was first detected on December 8, 2019, in Wuhan (Hubei Province, China), where several cases of severe pneumonia of undetermined aetiology were declared a pandemic by the World Health Organization on March 11, 2020. Symptoms include from fever (>38ºC), cough and fatigue to metabolic acidosis, septic shock, coagulation dysfunction, organ failure (such as liver, kidney, and heart failure), and death. The use or deficiency of several nutrients (such as vitamin D and zinc, among others), the measurement of characteristics of body composition, the consumption of food and drink, in addition to single use or combination of probiotics, prebiotics and symbiotic, the ingestion of bioactive compounds and application of medicinal plants, have been reported in scientific literature and in fake news for prevention and mitigation, or to improve the severity of this disease.

In this Special Issue, we invite original research articles and reviews focused on current knowledge and future perspectives on foods, nutrition, probiotics, prebiotics symbiotic and medicinal plants used with positive, negative, or neutral implications in the treatment of this disease.

Prof. Dr. Jose M. Soriano
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food
  • diet
  • nutrition
  • probiotics
  • prebiotics
  • synbiotics
  • medicinal plants
  • natural products
  • health
  • COVID-19
  • SARS-CoV-2

Published Papers (6 papers)

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Review

26 pages, 610 KiB  
Review
Do Diet and Dietary Supplements Mitigate Clinical Outcomes in COVID-19?
by Bhavdeep Singh, Eli Eshaghian, Judith Chuang and Mihai Covasa
Nutrients 2022, 14(9), 1909; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14091909 - 02 May 2022
Cited by 11 | Viewed by 4720
Abstract
The coronavirus disease 2019 (COVID-19) has caused a pandemic and upheaval that health authorities and citizens around the globe are still grappling with to this day. While public health measures, vaccine development, and new therapeutics have made great strides in understanding and managing [...] Read more.
The coronavirus disease 2019 (COVID-19) has caused a pandemic and upheaval that health authorities and citizens around the globe are still grappling with to this day. While public health measures, vaccine development, and new therapeutics have made great strides in understanding and managing the pandemic, there has been an increasing focus on the potential roles of diet and supplementation in disease prevention and adjuvant treatment. In the literature, the impact of nutrition on other respiratory illnesses, including the common cold, pneumonia, and influenza, has been widely demonstrated in both animal and human models. However, there is much less research on the impact related to COVID-19. The present study discusses the potential uses of diets, vitamins, and supplements, including the Mediterranean diet, glutathione, zinc, and traditional Chinese medicine, in the prevention of infection and severe illness. The evidence demonstrating the efficacy of diet supplementation on infection risk, disease duration, severity, and recovery is mixed and inconsistent. More clinical trials are necessary in order to clearly demonstrate the contribution of nutrition and to guide potential therapeutic protocols. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
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30 pages, 1941 KiB  
Review
New Insights into Potential Beneficial Effects of Bioactive Compounds of Bee Products in Boosting Immunity to Fight COVID-19 Pandemic: Focus on Zinc and Polyphenols
by Meryem Bakour, Hassan Laaroussi, Driss Ousaaid, Asmae El Ghouizi, Imane Es-safi, Hamza Mechchate and Badiaa Lyoussi
Nutrients 2022, 14(5), 942; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14050942 - 23 Feb 2022
Cited by 7 | Viewed by 3684
Abstract
The coronavirus disease 2019 (COVID-19) is an epidemic caused by SARS-CoV-2 (severe acute respiratory syndrome coronavirus 2). Populations at risk as well as those who can develop serious complications are people with chronic diseases such as diabetes, hypertension, and the elderly. Severe symptoms [...] Read more.
The coronavirus disease 2019 (COVID-19) is an epidemic caused by SARS-CoV-2 (severe acute respiratory syndrome coronavirus 2). Populations at risk as well as those who can develop serious complications are people with chronic diseases such as diabetes, hypertension, and the elderly. Severe symptoms of SARS-CoV-2 infection are associated with immune failure and dysfunction. The approach of strengthening immunity may be the right choice in order to save lives. This review aimed to provide an overview of current information revealing the importance of bee products in strengthening the immune system against COVID-19. We highlighted the immunomodulatory and the antiviral effects of zinc and polyphenols, which may actively contribute to improving symptoms and preventing complications caused by COVID-19 and can counteract viral infections. Thus, this review will pave the way for conducting advanced experimental research to evaluate zinc and polyphenols-rich bee products to prevent and reduce the severity of COVID-19 symptoms. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
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24 pages, 6637 KiB  
Review
Role of Probiotics in the Management of COVID-19: A Computational Perspective
by Quang Vo Nguyen, Li Chuin Chong, Yan-Yan Hor, Lee-Ching Lew, Irfan A. Rather and Sy-Bing Choi
Nutrients 2022, 14(2), 274; https://0-doi-org.brum.beds.ac.uk/10.3390/nu14020274 - 10 Jan 2022
Cited by 37 | Viewed by 10029
Abstract
Coronavirus disease 2019 (COVID-19) was declared a pandemic at the beginning of 2020, causing millions of deaths worldwide. Millions of vaccine doses have been administered worldwide; however, outbreaks continue. Probiotics are known to restore a stable gut microbiota by regulating innate and adaptive [...] Read more.
Coronavirus disease 2019 (COVID-19) was declared a pandemic at the beginning of 2020, causing millions of deaths worldwide. Millions of vaccine doses have been administered worldwide; however, outbreaks continue. Probiotics are known to restore a stable gut microbiota by regulating innate and adaptive immunity within the gut, demonstrating the possibility that they may be used to combat COVID-19 because of several pieces of evidence suggesting that COVID-19 has an adverse impact on gut microbiota dysbiosis. Thus, probiotics and their metabolites with known antiviral properties may be used as an adjunctive treatment to combat COVID-19. Several clinical trials have revealed the efficacy of probiotics and their metabolites in treating patients with SARS-CoV-2. However, its molecular mechanism has not been unraveled. The availability of abundant data resources and computational methods has significantly changed research finding molecular insights between probiotics and COVID-19. This review highlights computational approaches involving microbiome-based approaches and ensemble-driven docking approaches, as well as a case study proving the effects of probiotic metabolites on SARS-CoV-2. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
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9 pages, 298 KiB  
Review
“Five Keys to Safer Food” and COVID-19
by Nadia San Onofre, Carla Soler, J. Francisco Merino-Torres and Jose M. Soriano
Nutrients 2021, 13(12), 4491; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13124491 - 15 Dec 2021
Cited by 2 | Viewed by 3480
Abstract
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and [...] Read more.
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO) and, up to 18:37 a.m. on 9 December 2021, it has produced 268,440,530 cases and 5,299,511 deaths. This disease, in some patients, included pneumonia and shortness of breath, being transmitted through droplets and aerosols. To date, there is no scientific literature to justify transmission directly from foods. In this review, we applied the precautionary principle for the home and the food industry using the known “Five Keys to Safer Food” manual developed by the World Health Organization (WHO) and extended punctually in its core information from five keys, in the light of new COVID-19 evidence, to guarantee a possible food safety tool. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
23 pages, 3880 KiB  
Review
Beta-Glucans from Fungi: Biological and Health-Promoting Potential in the COVID-19 Pandemic Era
by Iwona Mirończuk-Chodakowska, Karolina Kujawowicz and Anna Maria Witkowska
Nutrients 2021, 13(11), 3960; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13113960 - 06 Nov 2021
Cited by 35 | Viewed by 9577
Abstract
Beta-glucans comprise a group of polysaccharides of natural origin found in bacteria, algae, and plants, e.g., cereal seeds, as well as microfungi and macrofungi (mushrooms), which are characterized by diverse structures and functions. They are known for their metabolic and immunomodulatory properties, including [...] Read more.
Beta-glucans comprise a group of polysaccharides of natural origin found in bacteria, algae, and plants, e.g., cereal seeds, as well as microfungi and macrofungi (mushrooms), which are characterized by diverse structures and functions. They are known for their metabolic and immunomodulatory properties, including anticancer, antibacterial, and antiviral. Recent reports suggest a potential of beta-glucans in the prevention and treatment of COVID-19. In contrast to β-glucans from other sources, β-glucans from mushrooms are characterized by β-1,3-glucans with short β-1,6-side chains. This structure is recognized by receptors located on the surface of immune cells; thus, mushroom β-glucans have specific immunomodulatory properties and gained BRM (biological response modifier) status. Moreover, mushroom beta-glucans also owe their properties to the formation of triple helix conformation, which is one of the key factors influencing the bioactivity of mushroom beta-glucans. This review summarizes the latest findings on biological and health-promoting potential of mushroom beta-glucans for the treatment of civilization and viral diseases, with particular emphasis on COVID-19. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
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15 pages, 609 KiB  
Review
COVID Obesity: A One-Year Narrative Review
by Diana L. Palacios Ovalle, Susana Rodrigo-Cano, Aránzazu González, Carla Soler, Ana I. Catalá-Gregori, J. Francisco Merino-Torres and Jose M. Soriano
Nutrients 2021, 13(6), 2060; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13062060 - 16 Jun 2021
Cited by 2 | Viewed by 4935
Abstract
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO). This study focuses on a narrative review about the illness during the first year of the pandemic in relation to obesity. Databases were used to [...] Read more.
On 11 March 2020, coronavirus disease 2019 (COVID-19) was declared a pandemic by the World Health Organization (WHO). This study focuses on a narrative review about the illness during the first year of the pandemic in relation to obesity. Databases were used to search studies published up to 8 December 2020. In total, 4430 articles and other scientific literature were found, and 24 articles were included in this one-year narrative review. The mean BMI value of severe COVID-19 patients ranged from 24.5 to 33.4 kg/m2, versus <18.5 to 24.3 kg/m2 for non-severe patients. Articles using the terms obesity or overweight without indicating the BMI value in these patients were common, but this is not useful, as the anthropometric parameters, when not defined by this index, are confusing due to the classification being different in the West compared to among Asian and Korean criteria-based adults. We proposed a new term, called COVID obesity, to define the importance of this anthropometric parameter, among others, in relation with this pandemic. Full article
(This article belongs to the Special Issue Impact of Food, Nutrition, Probiotics, Prebiotics, Synbiotics and Medicinal Plants in COVID-19)
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