Fighting Covid-19 with the Help of Alkaline Diet

Acta Alimentaria

Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions. This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism...

The Pharma Innovation Journal, 2019

Eating a more alkaline diet promote the health, more likely to help prevent disease while eating a diet that are more acidic food is conducive to promoting a disease state. The body maintain pH level called acid-alkaline homeostasis. Food's acid or alkaline forming tendency has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end-product they produce after ingestion and assimilation are very alkaline, hence lemon are alkaline forming. In the same way meat taste alkaline but the end product are acidic residue. Adding all colourful fruits and vegetables has health benefit and contain phytochemicals that are necessary for staying healthy active and energetic life. For health restoration, it is recommended that 80% of diet should be alkaline-forming food and 20% of acid forming food. For health maintenance >60% of diet alkaline-forming foods and <40% of diet should be acid forming foods.

Foods, 2021

SARS-CoV-2 or COVID-19 is a novel coronavirus, which is the cause of the current pandemic with 107,411,561 infections and 2,351,195 death worldwide so far. There are multiple symptoms that are linked with the infection of COVID-19 such as coughing, shortness of breath, congestion together with fatigue, fever, loss of taste or smell, headaches, diarrhea, vomiting, and loss of appetite. The lack of or early stage of development of a cure for COVID-19 illness, there is need for insuring the best possible position of health to be able to fight the virus naturally through a robust immune system to limit severe complication. In this article, we have discussed the role of fruits and vegetables consumption to boost the immune system and major emphasis has been given to high risk group. We have taken into consideration a number of underlying conditions such as people with cardiovascular diseases, obesity, diabetes, chronic obstructive pulmonary disease, chronic kidney disease, hemoglobin dis...

Annals of Phytomedicine: An International Journal

Pandemics have at all times been devastating due to their severity and rate of spread. December 2019, also witnessed a wide spreading havoc around the world whose emergence and outbreak was first reported in China's Wuhan area. Major role in the pandemic was played by a spherical virus with spike protein which was named as corona. Coronavirus disease is a viral respiratory infectious disease caused due to novel strain of SARS-CoV-2 (Severe Acute Respiratory Syndrome Coronavirus-2) which is accompanied by symptoms similar to common cold, Middle East respiratory syndrome and severe acute respiratory syndrome, etc. The elderly persons and people suffering from lifestyle diseases are more prone to severe COVID-19 and its respiratory complications. Immune system played a major role particularly in this disease as people having good immunity could tackle the virus more easily that too with high recovery rate. Essential macro and micronutrients like carbohydrates, proteins, minerals, vitamins, bioactive compounds and polyphenols are found important to combat with COVID-19. These nutrients and phytochemicals are found in various foods like vegetables, fruits, dairy products, herbs, spices, etc. Different fruits (citrus, papaya, berries, etc.) and vegetables (broccoli, tomatoes, spinach, etc.) are rich in micronutrients like minerals, vitamin C, vitamin D and flavonoids. Herbs and spices (clove, cinnamon, tulsi, etc.) have been widely used for medicinal purpose from ancient time as they contain a diverse amount of bioactive compounds. Similarly, dairy products are potential carriers of phytochemicals and have an important role in regulating homeostasis related to the immune system. All mentioned sources possess positive effect on the human body by alleviating many chronic ailments like cardiovascular disease (CVD), diabetes, cancer, etc., and strengthen the immune system. All these compounds work in such a way that they modify the metabolism or mechanism of the pathogens, thus restricting the replication and production process of the virus. This review particularly focuses on the food spectrum that has been used for prevention and protection against COVID-19 disease.

2021

Background: The main aim of this study is to interpret nutrients that can potentially increase immunity to coronavirus (COVID-19) and reduce the risk of getting sick. Methods: Severe acute respiratory syndrome about coronavirus [SARS-CoV] and SARSCoV-2 as known pathogenic coronaviruses for Human enter to their target cells through angiotensin-converting enzyme 2 (ACE2), which is stated by epithelial cells of the lung, intestine, kidney, and blood vessels (Fang et al., 2020, Wan et al., 2020). Moreover, cohort of patients with COVID-19 were decreased Protein C level after infection to cell (Panigada et al.). These situations could be caused cross-linked fibrin clot. In this case, inhibition of ACE2 and higher immunity of protein C could be possible reduced the risk of COVID-19. The levels of ACE2 and Protein C are potentially important. If the levels of ACE2 and Protein C could be controlled any nutrients, the risk could be potentially prevented. So, effects of ACE2 and Protein C were evaluated from literature. Results: The level of angiotensin-converting enzyme 2 is great potential to avoid coronavirus disease (COVID-19). In this case, the nutrition foods supplied inhibition of ACE2 were evaluated in this study. In Table 1, it is showed list of the nutrition food as caused inhibition of angiotensin-converting enzyme 2 (ACE2 Conclusion: The nutrients that can potentially increase immunity to coronavirus (COVID-19) and reduce the risk of getting sick has great important in this time. It is also important to slow down the factors that cause it.

2020

A pandemic occurring microscopic virus which is named &#39;novel coronavirus&#39; causes respiratory illness and gastrointestinal infections spread by animals and winged creatures By stopping the transmission of respiratory droplets (sniffles, cough), stopping bodily contact with the infected, taking and maintaining extortion about a few severe versatile rules have the ability to put an end in the expansion of this virus Instead of consumption of foods carrying saturated fat or bad cholesterol, individuals should have a diet rich in minerals, beta-carotene, vitamins (C, D, and E) and zinc to improve the innate and adaptive immune system to fight against this virus In purpose to decline the risk of this virus, natural growing color varieties vegetable consumption and reject the refrigerated fat consisting of food along meet with expire periods As excessive intake of vitamin C cause excretory system failure, good and certain of it from cultivated (lemons, tomato, etc ) or artificial s...

NUST Journal of Natural Sciences

Coronavirus illness 2019 is a contagious disease that has become pandemic after rapidly spreading around the world. Diet is a key factor of happiness. The prevalence of coronavirus disease and the illnesses associated with it Severe Acute Respiratory Syndrome 2 is caused by the Coronavirus Virus (COVID-19) and can be treated with a healthy diet. Data was gathered using Google Scholar, Medline, Embase, Science Direct and books from studies conducted between 2020 and 2021. Many studies have indicated that eating a nutrient-dense diet and making wise food choices can aid in the development of adaptive immunity. Improvement of micronutrient deficiencies in current COVID-19 infections may promote the immune response to infection in individuals at greatest risk. Supplementation with vitamins D and C, as well as selenium and zinc, has been proven to be potentially beneficial for persons suffering from or at risk of developing respiratory virus diseases, as well as those suffering from nut...

IRJMETS Publication, 2021

The term ' Functional Food refers to the food fortified or enriched with nutrients. It provides desired health benefits when they are taken on a regular basis and in adequate amount. Functional foods provide a preventive mechanism against different types of infections and diseases. Corona Virus disease (COVID-19) is an infectious disease caused by a newly discovered corona virus. COVID-19 has 3 phases- the 3rd more troubling stage is when the immune system decreased totally. In case of Corona Virus age doesn't matter. Weak immune system increased inflammation. Functional foods contain some biologically active compounds which are clinically proven and documented health benefits and thus can protect the body by improving the immune system during COVID-19 outbreak .Functional foods contain some immunity boosting pigments, pro-vitamin and vitamins like-Lycopene, Beta carotene, vitamin C, E, D, B6 which help in fighting infection ,maintaining lymphatic system anti-inflammatory and thus improve antibody responses against toxins and viruses. Common Indian spices like pepper, ginger, garlic, turmeric cinnamon and herbs like holy basil are some potent functional foods easily available in our kitchen. They modulate the action of T- cell, which reduce inflammation and majorly anti microbial properties thus help in proper immune response. At present global pandemic situation compel people of developing countries to curtail down their food budget. Surviving on a low cost food budget establishes a viscous cycle of infection and malnutrition and death Some easily available low cost functional foods of India (like -soybean, Garlic, Ginger, Turmeric) provide medicinal effect against common infectious diseases and also boosting the immunity to combat against COVID-19.

Nutrition Reviews, 2020

Optimal nutrition can improve well-being and might mitigate the risk and morbidity associated with coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). This review summarizes nutritional guidelines to support dietary counseling provided by dietitians and health-related professionals. The majority of documents encouraged the consumption of fruits, vegetables, and whole grain foods. Thirty-one percent of the guidelines highlighted the importance of minerals and vitamins such as zinc and vitamins C, A, and D to maintain a well-functioning immune system. Dietary supplementation has not been linked to COVID-19 prevention. However, supplementation with vitamins C and D, as well as with zinc and selenium, was highlighted as potentially beneficial for individuals with, or at risk of, respiratory viral infections or for those in whom nutrient deficiency is detected. There was no convincing evidence that food or food packaging is ass...

Exploratory Animal and Medical Research, 2020

Effect of diet in prevention of COVID -19 and also during the disease stage is discussed with special emphasis on preventive effects of unsaturated fatty acids, proteins and minerals in the foods like fish, potent vegetable oils, nuts, fruits, milk etc. are discussed in the article.