Anosmia (smell failure) and dysgeusia (taste distortion) in COVID-19: it is genetic

被引：2

作者：

Hendaus, Mohamed A. ^{[1
,2
]}

机构：

[1] Sidra Med, Dept Pediat, Doha 26999, Qatar

[2] Weill Cornell Med, Doha, Qatar

来源：

JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS | 2023年 / 41卷 / 07期

关键词：

Anosmia; COVID-19; dysgeusia; UDP-GLUCURONOSYLTRANSFERASES; RISK; POLYMORPHISM; AMERICAN; RECEPTOR; CANCER;

D O I：

10.1080/07391102.2022.2039773

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The COVID-19 pandemic is a very contagious respiratory illness with has affected millions of individuals worldwide. In addition to the well-known symptoms of any respiratory virus, COVID-19 can present with anosmia (failure to smell) and dysgeusia (distortion of the sense of taste). It appears to be a genetic link to the biological mechanisms underlying COVID-19-related anosmia and dysgeusia. Significant locus in the vicinity of the UGT2A1 and UGT2A2 genes are currently considered as the main culprit of the symptoms. However, more studies are needed to delineate a clear pathophysiology. Communicated by Ramaswamy H. Sarma

引用

页码：3162 / 3165

页数：4

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