Spices and Biomarkers of COVID-19: A Mechanistic and Therapeutic Perspective.

Gholamreza Askari, Mohammad Bagherniya, Amirhossein Sahebkar, Masha Shirani, Shokoofeh Talebi, Mehrnaz Shojaei, Paul C Guest, Thozhukat Sathyapalan

Journal: Advances in experimental medicine and biology 2023;1412():375-395

PMID: 37378778

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Abstract

In the face of the COVID-19 pandemic, many people around the world have increased their healthy behaviors to prevent transmission of the virus and potentially improve their immune systems. Therefore, the role of diet and food compounds such as spices with bioactive and antiviral properties may be important in these efforts. In this chapter, we review the efficacy of spices such as turmeric (curcumin), cinnamon, ginger, black pepper, saffron, capsaicin, and cumin by investigating the effects of these compounds of COVID-19 disease severity biomarkers.

Address: Students' Research Committee, Isfahan University of Medical Sciences, Isfahan, Iran.; Nutrition and Food Security Research Center and Department of Community Nutrition, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran.; Anesthesia and Critical Care Research Center, Isfahan University of Medical Sciences, Isfahan, Iran.; Laboratory of Neuroproteomics, Department of Biochemistry and Tissue Biology, Institute of Biology, University of Campinas (UNICAMP), Campinas, Brazil.; Department of Psychiatry, Otto-von-Guericke-University Magdeburg, Magdeburg, Germany.; Laboratory of Translational Psychiatry, Otto-von-Guericke-University Magdeburg, Magdeburg, Germany.; Academic Diabetes, Endocrinology and Metabolism, Allam Diabetes Centre, Hull, UK.; Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran.; Applied Biomedical Research Center, Mashhad University of Medical Sciences, Mashhad, Iran.; Department of Biotechnology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.

DOI: 10.1007/978-3-031-28012-2_20

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https://dx.doi.org/10.1007/978-3-031-28012-2_20

MeSH Terms: Humans, Spices, Pandemics, COVID-19, Capsaicin, Curcumin