The most important complications of new coronavirus infection are observed when the body reacts to the threat with an uncontrolled inflammatory response. Underlying this over-response are substances called inflammmasomes, which are also responsible for other conditions, such as complications in diabetes, acne, gout, asthma and rheumatoid arthritis. Is it possible to help the body to limit the action of inflammmasomes? An aid seems to come from some substances contained in foods that we commonly bring to the table, as emerges from a very recent scientific research appeared in the Nutrients journal that summarizes the work of an American team (McCarty et al, Nutrients, 2020).
In recent times, several scientific studies have highlighted the role of diet in the fight against the new coronavirus. We know that vitamins D, C, but also selenium, quercetin or epigallocatechin gallate can strengthen the immune system and prevent the virus from entering the cell. The article we are talking about today provides more information and focuses attention on the role played by other substances. For example, it is emphasized that ferulic acid and melatonin have anti-inflammatory properties and work by reducing the action of inflammmasomes. Ferulic acid is taken with the diet as it is contained in rice, oats, pineapple, artichokes, spinach, beetroot and walnuts. On the other hand, melatonin is contained in corn, brown rice, basmati rice, oats, strawberries, cherries, bananas, onions, almonds, coffee and cocoa. Zinc is also helpful, through its anti-inflammatory and down-regulating action of inflammmasomes, like glucosamine which prevents the activation of inflammmasomes. Zinc is found in fish and meat, oats, legumes, pumpkin, sesame and sunflower seeds, but also nuts and cocoa. Glucosamine is found mainly in the shell of crustaceans, such as shrimp, so it is generally taken as a supplement but should be avoided in those suffering from shellfish allergy.