Role of functional food components in COVID-19 pandemic: A review

Hamid, Thakur A.; Thakur, N. S.

COVID-19 is highly contagious disease which is caused by a novel coronavirus (SARS-CoV-2) and its outbreak has affected millions of people with thousands of deaths worldwide. The nutrients in food have an important role in modulation of immune system, developing functional abilities and prevention of diseases along with maintaining our health, growth and development. The various components of functional foods are potentially beneficial components, found naturally in foods which help in prevention and reduction of risk factors for several diseases. These functional food components have immunomodulatory and antiviral properties which are of prime importance towards healthy immune system. The dietary supplementation of foods with functional food components like vitamins (A, B, C, and D), minerals (selenium, zinc, and iron) and phenolic compounds can act as treatment or preventive therapy for COVID-19 patients. The functional foods include foods fortified with above mentioned functional components along with the foods rich in these functional components like fruits, vegetables, nuts, seeds, etc. These various functional food components like vitamins or minerals can be used as adjuvant in COVID-19 infected patients. These adjuvants help in stimulation the immune system which increases the response towards a vaccine. without having any specific antigenic effect.