Food‐derived antioxidants and COVID‐19

SARS‐CoV‐2 (previously 2019‐nCoV), the pathogenic agent of COVID‐19 disease, started to expand from Wuhan, China, on December 2019 and in 2 months, it spread worldwide giving origin to a pandemic. COVID‐19 has a stronger transmission capacity by inhalation of infectious aerosols and after an incubat...

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Veröffentlicht in:	Journal of food biochemistry 2021-01, Vol.45 (1), p.e13557-n/a
Hauptverfasser:	Lammi, Carmen, Arnoldi, Anna
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants - metabolism Chelating Agents - metabolism COVID-19 - diet therapy COVID-19 - metabolism COVID-19 - virology COVID‐19 Dietary Supplements - analysis Food Analysis food antioxidants Humans metal‐cheating agents Oxidative Stress Plant Extracts - metabolism SARS-CoV-2 - physiology SARS‐CoV‐2
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