Plant-based foods are rich in phytochemicals.
Since the outbreak of Coronavirus, health experts have pulled out all the stops to find a sure-shot treatment. Sadly, the search is still on. In a bid to lessen the complications involves in the virus infection, many studies have suggested dietary options to help the body prevent the virus and fight it in a better way. The most common symptoms in the Coronavirus infections include fever, cough, fatigue, headache and diarrhea. In severe cases, patents experience shortness of breath and lung-related issues.
Among all the complications due to COVID-19, lung injury has received special attention as it can prove to be fatal. A team of researchers from Kermanshah University of Medical Sciences, Kermanshah, Iran, studied to mitigate the risk of lung diseases and found out that phytochemicals showed prominent anti-inflammatory and antiviral effects in reducing lung injury caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The study was published in the journal ‘Frontiers in Plant Science‘.
“The complex pathophysiological mechanisms behind viral diseases, along with the associated side effects of the present conventional drugs, urge the need for introducing alternative treatments. Among viral infections, severe acute respiratory syndrome coronavirus (SARS-CoV), Middle East respiratory syndrome (MERS-CoV), and the newest human CoVs (HCoVs) associated with the outbreak of coronavirus disease 2019-SARS-CoV-2 (COVID-19) have caused acute respiratory distress syndrome,” said lead author Mohammad Bagher Majnooni.
After a thorough study, the researchers claimed that in terms of pharmacological mechanism, phytochemicals have shown potential inhibitory effects on inflammatory and oxidative pathways/mediators, involved in the pathogenesis of lung injury during COVID-19 infection. Phytochemicals, including alkaloids, coumarins, polyphenols, especially flavonoids, and terpenes showed noticeable effects against lung injury.
Several plant-based foods are rich in all kinds of phytochemicals. Some of those common foods are:
- All green vegetables like cabbage, broccoli, kale, cauliflower and Brussel Sprouts
- Whole Grains and Legumes
- Nuts and Seeds
- Red Pepper
Note: Food suggestions are not part of the study.
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