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http://dx.doi.org/10.23093/FSI.2022.55.3.244

COVID-19 pandemic and the immune regulatory function of foods  

Kim, Gun-Dong (Aging and Metabolism Research Group, Food Functionality Research Division, Korea Food Research Institute)
Lee, So-Young (Aging and Metabolism Research Group, Food Functionality Research Division, Korea Food Research Institute)
Shin, Hee Soon (Aging and Metabolism Research Group, Food Functionality Research Division, Korea Food Research Institute)
Publication Information
Food Science and Industry / v.55, no.3, 2022 , pp. 244-263 More about this Journal
Abstract
Coronavirus, known as one of the causes of colds including mild upper respiratory tract disease in humans, has mutated into the infectious severe disease, COVID-19 through SARS and MERS. The mortality and symptoms of COVID-19 are related to the ability to regulate innate immunity, which acts as the first barrier against microorganisms and viruses. During the COVID-19 pandemic, the demand for food that helps to strengthen immunity is rapidly increasing. Functional foods promote general health and alleviate the risk of disease symptoms by activating multiple biological functions. A recent, there is an interest in discovering functional substances that can induce enhancement of immunity and prevent viral infection as well as relieve disease symptoms. Therefore, this article focus to understand the concept of immune response and highlights the recent status of functional foods and research trends that can help prevent and treat viral infections by inducing the enhancement of immune function.
Keywords
COVID-19; Infection; Functional foods; Immunity; Immune enhancement;
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