The trends on plants in the prevention and treatment of the COVID-19

Abstract

Phytonutrients in the diet (originating from fruits and vegetables) generally promote immune responses, due to the presence of antioxidants and anti-inflammatory compounds. These include phenolic compounds, flavonoids, carotenoids and vitamins of complex B, C, D and E, in addition to iron, selenium and zinc. The strategy of providing a diet with anti-inflammatory compounds has proven to be a viable option for managing COVID-19. The insufficiency of micronutrients and others nutritional aspects, have been shown to affect the clinical course of the disease[4].