Autor(es): Antunes, Adriane E.C. ; Vinderola, Gabriel ; Xavier-Santos, Douglas ; Sivieri, Katia [UNESP]
Data: 2020
Identificador Persistente: http://hdl.handle.net/11449/200855
Origem: Oasisbr
Assunto(s): Coronavirus disease; Fermented foods; Microbiota; Prebiotics; Probiotics; SARS-CoV-2; Coronavirus disease; Coronavirus disease; Fermented foods; Fermented foods; Microbiota; Microbiota; Prebiotics; Prebiotics; Probiotics; Probiotics; SARS-CoV-2; SARS-CoV-2
Made available in DSpace on 2020-12-12T02:17:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-01
The year 2020 will be remembered by a never before seen, at least by our generation, global pandemic of COVID-19. While a desperate search for effective vaccines or drug therapies is on the run, nutritional strategies to promote immunity against SARS-CoV-2, are being discussed. Certain fermented foods and probiotics may deliver viable microbes with the potential to promote gut immunity. Prebiotics, on their side, may enhance gut immunity by selectively stimulating certain resident microbes in the gut. Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.
School of Applied Sciences (FCA) State University of Campinas, 1300 Pedro Zaccaria St
Instituto de Lactología Industrial (INLAIN UNL-CONICET) Facultad de Ingeniería Química Universidad Nacional del Litoral, Santiago del Estero 2829
Department of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara Jaú km 1
Department of Food and Nutrition School of Pharmaceutical Sciences São Paulo State University (UNESP), Rodovia Araraquara Jaú km 1
