Potency of Some Foods as Antiviral in Protecting from Covid-19
Badrut Tamam (a*)- I Gst Putu Sudita Puryana (b)- I G.A. Ari Widarti (b)- Suratiah (c)

a*) Nutrition Department, Polytechnic of Health Denpasar, Bali
badruttamam_70[at]yahoo.com

b) Nutrition Department, Polytechnic of Health Denpasar, Bali

c) Nursing Department, Polytechnic of Health Denpasar, Bali

Abstract

The outbreak of the corona virus disease (Covid-19) causing severe acute respiratory syndrome (SARS-CoV-2) has become a global pandemic. The role of food in the treatment of Covid-19 is still an interesting topic of debate. However, several studies have reported the presence of antiviral compounds in several foods, such as tea, fermented vegetables and fermented milk. Therefore, it is important to investigate the potential for foods that have anti-viral properties to increase the immune system, and in turn to reduce the sickness and death rates due to Covid-19.
This study was designed using a systematic review, by collecting secondary data and publication of qualified international and national scientific journals that were analyzed by meta-analysis. Data sources and publications from these journals are used to compile the types of food, the active compounds they have and the mechanism of action of these foods as antivirals.
There are several types of foods that have antiviral activity, including honey, moringa, fermented food, tea and guava. The mechanism of actions of the foods in preventing and overcoming viral infections are different among the foods, such as antiviral activities and preventing hiperinflamation by SARS-CoV-2 (honey)- immunebooster, antiviral, inhibiting virus replication cycle (moringa)- immuneboster, reducing virus permeability, antiimflamation, and viral trap (fermented foods)- trapping virus hemaglutinin (tea)- competitive inhibition during virus replication (guava). The dominant bioactive compounds present in the foods against virus activities are fenol, flavonoids, vitamin C, resin, alkaloids, tanin, saponin, antraquinon, kaempferol, pterygosperm, morphine, quercetine, glycoside, Theaflavin, Lactobacillus and Bifidobacterium.

Keywords: Antiviral- Covid-19- Flavonoids- Foods

Topic: Nutrition and Dietetic