Bioactive compounds and probiotics–a ray of hope in COVID-19 management

Indu Bhushan; Mahima Sharma; Malvika Mehta; Shivi Badyal; Varun Sharma; Indu Sharma; Hemender Singh; Srinivas Sistla

Food Science and Human Wellness (Mar 2021)

Bioactive compounds and probiotics–a ray of hope in COVID-19 management

Indu Bhushan,
Mahima Sharma,
Malvika Mehta,
Shivi Badyal,
Varun Sharma,
Indu Sharma,
Hemender Singh,
Srinivas Sistla

Affiliations

Indu Bhushan: School of Biotechnology, Shri Mata Vaishno Devi University, Katra, Jammu and Kashmir, India
Mahima Sharma: School of Biotechnology, Shri Mata Vaishno Devi University, Katra, Jammu and Kashmir, India
Malvika Mehta: School of Biotechnology, Shri Mata Vaishno Devi University, Katra, Jammu and Kashmir, India
Shivi Badyal: School of Biotechnology, Shri Mata Vaishno Devi University, Katra, Jammu and Kashmir, India
Varun Sharma: Birbal Sahni Institute of Palaeosciences, Lucknow, UP, India
Indu Sharma: Birbal Sahni Institute of Palaeosciences, Lucknow, UP, India
Hemender Singh: School of Biotechnology, Shri Mata Vaishno Devi University, Katra, Jammu and Kashmir, India
Srinivas Sistla: Institute for Structural Biology, Drug Discovery and Development, Virginia Commonwealth University, Richmond, USA; Corresponding author. Institute for Structural Biology, Drug Discovery and Development, Virginia Commonwealth University, Richmond, 23219, USA.

Journal volume & issue: Vol. 10, no. 2
pp. 131 – 140

Abstract

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The use of bioactive compounds and probiotic bacteria against the viral diseases in human is known for a long time. Anti-viral, anti-inflammatory and anti-allergic properties of bioactive compounds and bacteria with probiotic properties in respiratory viral diseases may have significance to enhance immunity. This review highlights some of the important bioactive compounds and probiotic bacteria, suggesting them as a ray of hope in the milieu of the COVID-19 management.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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Abstract

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