COVID 19 and nutrition: coronavirus and 5 immune boosting nutrients

Abstract

The COVID-19 outbreak which started in 2019 in China, turned out to be a deadly, infectious worldwide pandemic, caused by the SARS-CoV-2. COVID-19 affects the respiratory system, symptoms including cough, fever and shortness of breath. Upon infection, there is an uncontrolled release of pro-inflammatory cytokines, leading to acute respiratory distress syndrome, and even death. The shutdown of economies during the outbreak made acquisition of nutritious foods difficult, exposing the world to malnutrition. This was worse in underdeveloped countries where there is poor hygiene and poor healthcare systems. A good and balanced nutrition strengthens the immune system, with fruits and vegetables enhancing the anti-inflammatory responses and regulating chronic diseases which are risk factors for COVID-19. In Cameroon, decoctions against COVID-19 made from medicinal plants and foods were widely used. This included ‘star yellow’, a sauce formulated and used for its role in the control of the transmission of SARSCOV-2. Star yellow contains a combination of palm oil and limestone, which exposes viral RNA to zinc attacks. It also possesses anti-viral and antioxidant properties which inactivates the viral particles in the gut thus stopping the possible transmission of the SARSCOV-2 virus via faeces.