Omega-3 Fatty Acids and Covid-19: Prevention or Adjuvant Therapy?

被引：0

作者：

Gammone, Maria alessandra ^{[1
]}

D'orazio, Nicolantonio ^{[1
]}

机构：

[1] Univ G DAnnunzio, Dept Med Oral & Biotechnol Sci, Human & Clin Nutr Unit, I-66013 Chieti, Italy

来源：

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE | 2023年 / 11卷 / 02期

关键词：

Inflammation; Omega-3; n-3 Polyunsaturated Fatty Acids; COVID-19; SARS-CoV-2; POLYUNSATURATED FATTY-ACIDS; FISH-OIL SUPPLEMENTATION; EICOSAPENTAENOIC ACID; IMMUNE; INFLAMMATION; DISEASE; METABOLISM; OBESITY; SEPSIS; LEPTIN;

D O I：

10.12944/CRNFSJ.11.2.07

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The mechanisms of COVID-19 complications are multifactorial, including long-term tissue damages from direct viral attack, dysregulation of both immunity and ren-in-angiotensin-aldosterone system and coagulation system, unresolved systemic inflammation and oxidative stress. Omega-3 polyunsaturated fatty acids (omega-3 or n-3 PUFAs) might have favorable effects on immunity, inflammation, oxidative stress at different stages of SARS-CoV-2 infection. Omega-3 and their metabolites including specialized proresolvin mediators, have shown effects in reducing proinflammatory cytokines, accelerating the resolution of chronic in-flammation and restoring tissue homeostasis, and therefore offer a promising strategy against COVID-19. This article will discuss the inflammatory condition during COVID-19 pandemic, fo-cus on the mechanisms that may contribute to the likely benefits of omega-3 and provide poten-tial recommendations to promote strategies for wellness.

引用

页码：549 / 559

页数：11

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