Spices to Control COVID-19 Symptoms: Yes, but Not Only…

There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spi...

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Detalhes bibliográficos
Publicado no:Int Arch Allergy Immunol
Main Authors: Bousquet, Jean, Czarlewski, Wienczyslawa, Zuberbier, Torsten, Mullol, Joaquim, Blain, Hubert, Cristol, Jean-Paul, De La Torre, Rafael, Le Moing, Vincent, Pizarro Lozano, Nieves, Bedbrook, Anna, Agache, Ioana, Akdis, Cezmi A., Canonica, G. Walter, Cruz, Alvaro A., Fiocchi, Alessandro, Fonseca, Joao A., Fonseca, Susana, Gemicioğlu, Bilun, Haahtela, Tari, Iaccarino, Guido, Ivancevich, Juan Carlos, Jutel, Marek, Klimek, Ludger, Kuna, Piotr, Larenas-Linnemann, Désirée E., Melén, Erik, Okamoto, Yoshitaka, Papadopoulos, Nikolaos G., Pfaar, Oliver, Reynes, Jacques, Rolland, Yves, Rouadi, Philip W., Samolinski, Boleslaw, Sheikh, Aziz, Toppila-Salmi, Sanna, Valiulis, Arunas, Choi, Hak-Jong, Kim, Hyun Ju, Anto, Josep M.
Formato: Artigo
Idioma:Inglês
Publicado em: S. Karger AG 2020
Assuntos:
Experimental Immunology − Commentary
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7900475/
https://ncbi.nlm.nih.gov/pubmed/33352565
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1159/000513538
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