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Immunity-Boosting Spices and the Novel Coronavirus.
- Source :
-
ACS chemical neuroscience [ACS Chem Neurosci] 2020 Jun 17; Vol. 11 (12), pp. 1696-1698. Date of Electronic Publication: 2020 May 26. - Publication Year :
- 2020
-
Abstract
- Although there is no reported genetic predisposition in contracting coronavirus disease 2019 (COVID-19), the mortality rate varies among different ethnic groups. Here we determined potential correlation between COVID-19 and spice consumption. The data from 163 countries including total cases, total deaths, and total recovered were analyzed. It was observed that there is a clear interrelated prevalence between the total number of COVID-19 cases per million population tested and the gram of spice supply per capita per day. Nations with lower consumptions of spices per capita showed greater number of COVID-19 cases per million population. This is not surprising as herbs and spices are well-known to boost immunity. Although the precise molecular mechanisms associated with spices and immunity are not completely understood, our findings led us to hypothesize that spice consumption plays a role in our ability to fight COVID-19; however, intensive research is needed to determine the translational value of these findings.
- Subjects :
- Betacoronavirus
COVID-19
Coronavirus Infections immunology
Disease Susceptibility immunology
Humans
Immunity immunology
Pandemics
Pneumonia, Viral immunology
Prevalence
SARS-CoV-2
Coronavirus Infections epidemiology
Diet statistics & numerical data
Pneumonia, Viral epidemiology
Spices statistics & numerical data
Subjects
Details
- Language :
- English
- ISSN :
- 1948-7193
- Volume :
- 11
- Issue :
- 12
- Database :
- MEDLINE
- Journal :
- ACS chemical neuroscience
- Publication Type :
- Academic Journal
- Accession number :
- 32452670
- Full Text :
- https://doi.org/10.1021/acschemneuro.0c00239