Available and affordable complementary treatments for COVID‐19: From hypothesis to pilot studies and the need for implementation. Issue 3 (12th March 2022)

• Record Type: Journal Article
• Authors: Bousquet, Jean; Haahtela, Tari; Blain, Hubert; Czarlewski, Wienczyslawa; Zuberbier, Torsten; Bedbrook, Anna; Cruz, Alvaro A.; Fonseca, Joao A.; Klimek, Ludger; Kuna, Piotr; Samolinski, Boleslaw; Valiulis, Arunas; Lemaire, Antoine; Anto, Josep M.
• Is Part Of: Clinical and translational allergy. Volume 12:Issue 3(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-03-12
• Subjects: broccoli -- COVID‐19 -- curcumin -- Nrf2 -- TRP channel; Allergy -- Periodicals; Immunology -- Periodicals; Allergy and Immunology -- Periodicals; Hypersensitivity -- Periodicals; Immune System Phenomena -- Periodicals; 616.97005
• DOI: 10.1002/clt2.12127
• Languages: English
• ISSNs: 2045-7022

Abstract

Abstract: Vaccination is a highly effective preventive measure against COVID‐19. However, complementary treatments are needed to better control the disease. Fermented vegetables and spices, agonists of the antioxidant transcription factor nuclear factor (erythroid‐derived 2)‐like 2 (Nrf2) and TRPA1/V1 channels (Transient Receptor Potential Ankyrin 1 and Vanillin 1), may help in the control of COVID‐19. Some preliminary clinical trials suggest that curcumin (spice) can prevent some of the COVID‐19 symptoms. Before any conclusion can be drawn and these treatments recommended for COVID‐19, the data warrant confirmation. In particular, the benefits of the foods need to be assessed in more patients, through research studies and large trials employing a double‐blind, placebo‐controlled design.