Evidence map›Paper›PMID 39050135›Full record

ArticleFrontiers in nutrition2024

Possible roles of phytochemicals with bioactive properties in the prevention of and recovery from COVID-19.

Sachiko Koyama, Paule V Joseph, Vonnie D C Shields, Thomas Heinbockel, Poonam Adhikari, Rishemjit Kaur, Ritesh Kumar, Rafieh Alizadeh, Surabhi Bhutani, Orietta Calcinoni and 18 more

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In one paragraph

Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

28 authors.

Sachiko Koyama *School of Medicine, Indiana University, Indianapolis, IN, United States.
Paule V Joseph *Section of Sensory Science and Metabolism and National Institute of Nursing Research, National Institute of Alcohol Abuse and Alcoholism, Bethesda, MD, United States.
Vonnie D C Shields *Department of Biological Sciences, Fisher College of Science and Mathematics, Towson University, Towson, MD, United States.
Thomas Heinbockel *Department of Anatomy, Howard University College of Medicine, Washington, DC, United States.
Poonam AdhikariIndian Institute of Technology Ropar, Rupnagar, India.
Rishemjit KaurCSIR-Central Scientific Instruments Organisation, Chandigarh, India.
Ritesh KumarCSIR-Central Scientific Instruments Organisation, Chandigarh, India.
Rafieh AlizadehENT and Head and Neck Research Center and Department, The Five Senses Health Institute, School of Medicine, Iran University of Medical Sciences, Tehran, Iran.
Surabhi BhutaniSchool of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA, United States.
Orietta CalcinoniVMPCT Private Practice, Milan, Italy.
Carla Mucignat-CarettaDepartment of Molecular Medicine, University of Padova, Padova, Italy.
Jingguo ChenDepartment of Otolaryngology-Head and Neck Surgery, The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an, China.
Keiland W CooperDepartment of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, United States.
Subha R DasDepartment of Chemistry, The Center for Nucleic Acids Science & Technology, Carnegie Mellon University, Pittsburgh, PA, United States.
Paloma Rohlfs DomínguezDepartment of Evolutionary Psychology and Educational Psychology, Universidad del País Vasco-Euskal Herriko Unibertsitatea, Leioa, Spain.
Maria Dolors GuàrdiaFood Research Institute (IRTA), Monells, Spain.
Maria A KlyuchnikovaSevertsov Institute of Ecology & Evolution, Russian Academy of Sciences, Moscow, Russia.
Tatiana K LaktionovaSevertsov Institute of Ecology & Evolution, Russian Academy of Sciences, Moscow, Russia.
Eri MoriDepartment of Otorhinolaryngology, The Jikei University School of Medicine, Tokyo, Japan.
Zeinab NamjooDepartment of Anatomical Sciences, School of Medicine, Ardabil University of Medical Sciences, Ardabil, Iran.
Ha NguyenMonell Chemical Senses Center, Philadelphia, PA, United States.
Mehmet Hakan Özdener *Monell Chemical Senses Center, Philadelphia, PA, United States.
Shima ParsaTransplant Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
Elif Özdener-PoyrazSchool of Pharmacy & Health Sciences, Fairleigh Dickinson University, Florham Park, NJ, United States.
Daniel Jan StrubDepartment of Chemical Biology and Bioimaging, Wrocław University of Science and Technology, Wrocław, Poland.
Farzad Taghizadeh-HesaryENT and Head and Neck Research Center and Department, The Five Senses Health Institute, School of Medicine, Iran University of Medical Sciences, Tehran, Iran.
Rumi Ueha *Swallowing Center, The University of Tokyo Hospital, Tokyo, Japan.
Vera V VoznessenskayaSevertsov Institute of Ecology & Evolution, Russian Academy of Sciences, Moscow, Russia.

Funding

Sensory Science and Metabolism; Molecular and Neuronal Mechanisms ZIAAA000136 · NIAAA · NATIONAL INSTITUTE ON ALCOHOL ABUSE AND ALCOHOLISM · PI JOSEPH, PAULE · 2021 to 2025
$3.2M
Chemosensation and COVID-19ZIAAA000138 · NIAAA · NATIONAL INSTITUTE ON ALCOHOL ABUSE AND ALCOHOLISM · PI JOSEPH, PAULE · 2022 to 2024
$188k
6 · The paper itself

Abstract

Introduction: There have been large geographical differences in the infection and death rates of COVID-19. Foods and beverages containing high amounts of phytochemicals with bioactive properties were suggested to prevent contracting and to facilitate recovery from COVID-19. The goal of our study was to determine the correlation of the type of foods/beverages people consumed and the risk reduction of contracting COVID-19 and the recovery from COVID-19. Methods: We developed an online survey that asked the participants whether they contracted COVID-19, their symptoms, time to recover, and their frequency of eating various types of foods/beverages. The survey was developed in 10 different languages. Results: The participants who did not contract COVID-19 consumed vegetables, herbs/spices, and fermented foods/beverages significantly more than the participants who contracted COVID-19. Among the six countries (India/Iran/Italy/Japan/Russia/Spain) with over 100 participants and high correspondence between the location of the participants and the language of the survey, in India and Japan the people who contracted COVID-19 showed significantly shorter recovery time, and greater daily intake of vegetables, herbs/spices, and fermented foods/beverages was associated with faster recovery. Conclusions: Our results suggest that phytochemical compounds included in the vegetables may have contributed in not only preventing contraction of COVID-19, but also accelerating their recovery.

Indexed as

beveragesconsumption habitsCOVID-19foodsphytochemicalspreventionrecovery

Identifiers

PMID39050135
PMCPMC11266003

What Socratic holds

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.