Amazonian fruits with potential effects on COVID‐19 by inflammaging modulation: A narrative review

• Published in: Journal of food biochemistry Vol. 46; no. 12; pp. e14472 - n/a
• Main Authors: Manica‐Cattani, Maria F., Hoefel, Ana L., Azzolin, Verônica F., Montano, Marco A. Echart, Cruz Jung, Ivo E., Ribeiro, Euler E., Azzolin, Vitória F., Cruz, Ivana B. M.
• Format: Journal Article
• Language: English
• Published: United States John Wiley and Sons Inc 01.12.2022
• Subjects: Aged; amazon fruits; Antioxidants; açai berry; Bertholletia excelsa; biochemistry; Brazil; Brazil nuts; camu‐camu; cocoa; COVID-19; COVID-19 infection; diet; Euterpe; Euterpe oleracea; evolution; Fruit; guarana; Humans; mortality; Myrciaria dubia; Pandemics; Paullinia cupana; pulp; Review; Reviews; SARS-CoV-2; Severe acute respiratory syndrome coronavirus 2; storms; Theobroma cacao; world markets; Brazil; COVID-19; açai berry; guarana; Brazil nuts; camu-camu; amazon fruits; cocoa

The COVID‐19 pandemic had a great impact on the mortality of older adults and, chronic non‐ transmissible diseases (CNTDs) patients, likely previous inflammaging condition that is common in these subjects. It is possible that functional foods could attenuate viral infection conditions such as SARS‐C...