PropertyValue
?:abstract
  • The coronavirus disease 2019 (COVID-19) pandemic in Japan is not as disastrous as it is in other Western countries, possibly because of certain lifestyle factors. One such factor might be the seaweed-rich diet commonly consumed in Japan. COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which binds to angiotensin-converting enzyme 2 (ACE2) on the cell surface and downregulates ACE2, likely elevating the ratio of angiotensin-converting enzyme (ACE) to ACE2. The overreaction of the immune system, combined with the cytokine storm and ACE dominance, is purported to cause the condition of COVID-19 patients to deteriorate rapidly. Dietary seaweeds contain numerous components, including ACE inhibitory peptides, soluble dietary fibers (eg, fucoidan, porphyran), omega-3 fatty acids, fucoxanthin, fucosterol, vitamins D(3) and B(12), and phlorotannins. These components exert antioxidant, anti-inflammatory, and antiviral effects directly as well as indirectly through prebiotic effects. It is possible that ACE inhibitory components could minimize the ACE dominance caused by SARS-CoV-2 infection. Thus, dietary seaweeds might confer protection against COVID-19 through multiple mechanisms. Overconsumption of seaweeds should be avoided, however, as seaweeds contain high levels of iodine.
is ?:annotates of
?:creator
?:doi
  • 10.1093/nutrit/nuaa126
?:doi
?:journal
  • Nutr_Rev
?:license
  • no-cc
?:pdf_json_files
  • document_parses/pdf_json/4b53f95382b58591a8b3abef7535ff0bebaf758d.json
?:pmc_json_files
  • document_parses/pmc_json/PMC7798825.xml.json
?:pmcid
?:pmid
?:pmid
  • 33341894.0
?:publication_isRelatedTo_Disease
is ?:relation_isRelatedTo_publication of
?:sha_id
?:source
  • Medline; PMC
?:title
  • Potential benefits of dietary seaweeds as protection against COVID-19
?:type
?:year
  • 2020-12-22

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