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dc.contributor.author
Antunes, Adriane E.C.
dc.contributor.author
Vinderola, Celso Gabriel
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dc.contributor.author
Xavier-Santos, Douglas
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Sivieri, Katia
dc.date.available
2020-10-14T16:59:00Z
dc.date.issued
2020-10
dc.identifier.citation
Antunes, Adriane E.C.; Vinderola, Celso Gabriel; Xavier-Santos, Douglas; Sivieri, Katia; Potential contribution of beneficial microbes to face the COVID-19 pandemic; Elsevier Science; Food Research International; 136; 10-2020; 1-10
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/115891
dc.description.abstract
The year 2020 will be remembered by a never before seen, at least by our generation, global pandemic of COVID-19. While a desperate search for effective vaccines or drug therapies is on the run, nutritional strategies to promote immunity against SARS-CoV-2, are being discussed. Certain fermented foods and probiotics may deliver viable microbes with the potential to promote gut immunity. Prebiotics, on their side, may enhance gut immunity by selectively stimulating certain resident microbes in the gut. Different levels of evidence support the use of fermented foods, probiotics and prebiotics to promote gut and lungs immunity. Without being a promise of efficacy against COVID-19, incorporating them into the diet may help to low down gut inflammation and to enhance mucosal immunity, to possibly better face the infection by contributing to diminishing the severity or the duration of infection episodes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CORONAVIRUS DISEASE
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FERMENTED FOODS
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MICROBIOTA
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PREBIOTICS
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PROBIOTICS
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SARS-COV-2
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COVID-19
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Potential contribution of beneficial microbes to face the COVID-19 pandemic
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-10-14T15:20:41Z
dc.journal.volume
136
dc.journal.pagination
1-10
dc.journal.pais
Países Bajos
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dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Antunes, Adriane E.C.. Universidade Estadual de Campinas; Brasil
dc.description.fil
Fil: Vinderola, Celso Gabriel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Xavier-Santos, Douglas. Universidade Estadual de Campinas; Brasil
dc.description.fil
Fil: Sivieri, Katia. Universidade Estadual Paulista Julio de Mesquita Filho; Brasil
dc.journal.title
Food Research International
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2020.109577
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996920306025?via%3Dihub
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