Functional food ingredients for prevention of COVID-19 infection and aggravation: Clinical evidence update 2022

Abstract

The pandemic of COVID-19 by the SARS-CoV-2 infection has caused a great impact on socio-economic activities worldwide. It is essential to take measures to reduce exposure to the SARS-CoV-2 virus as well as to increase the resistance to infection in the human host as for prophylaxis and treatment of COVID-19. Functional food ingredients have antiviral, immunomodulatory, and anti-inflammatory effects. Numerous studies showed the efficacy of dietary supplements containing these food components to prevent and reduce the severity of viral respiratory infections including COVID-19. A significant correlation between COVID-19 morbidity/severity and low levels of vitamin C/vitamin D has been reported. Zinc, probiotics, turmeric (curcumin), coenzyme Q10, and lactoferrin showed efficacy for COVID-19. This is a narrative review of the clinical evidence of functional food ingredients for prophylaxis and adjunct treatment of COVID-19.