| Titre : | Potential benefits of dietary seaweeds as protection against COVID-19 (2021) |
| Auteurs : | Kenichi Tamama |
| Type de document : | Article |
| Dans : | Nutrition reviews (Vol. 79, n° 7, July 2021) |
| Article en page(s) : | p. 814–823 |
| Note générale : | doi: |
| Langues: | Anglais |
| Descripteurs : |
HE Vinci Algue marine ; Aliment fonctionnel ; COVID-19 ; Japon ; Prébiotique |
| Mots-clés: | cuisine japonais ; bioactifs marins |
| Résumé : | The coronavirus disease 2019 (COVID-19) pandemic in Japan is not as disastrous as it is in other Western countries, possibly because of certain lifestyle factors. One such factor might be the seaweed-rich diet commonly consumed in Japan. COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which binds to angiotensin-converting enzyme 2 (ACE2) on the cell surface and downregulates ACE2, likely elevating the ratio of angiotensin-converting enzyme (ACE) to ACE2. The overreaction of the immune system, combined with the cytokine storm and ACE dominance, is purported to cause the condition of COVID-19 patients to deteriorate rapidly. Dietary seaweeds contain numerous components, including ACE inhibitory peptides, soluble dietary fibers (eg, fucoidan, porphyran), omega-3 fatty acids, fucoxanthin, fucosterol, vitamins D3 and B12, and phlorotannins. These components exert antioxidant, anti-inflammatory, and antiviral effects directly as well as indirectly through prebiotic effects. It is possible that ACE inhibitory components could minimize the ACE dominance caused by SARS-CoV-2 infection. Thus, dietary seaweeds might confer protection against COVID-19 through multiple mechanisms. Overconsumption of seaweeds should be avoided, however, as seaweeds contain high levels of iodine. |
| Disponible en ligne : | Oui |
| En ligne : | https://login.ezproxy.vinci.be/login?url=https://academic.oup.com/nutritionreviews/article/79/7/814/6042365 |
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