Alimentos con potencial efecto inmunomodulador y antiviral a propósito de la pandemia covid-19

Palabras clave: antivirales, coronavirus, alimentos nutracéuticos, inmunomodulación, simulación por computador, técnicas in vitro

Resumen

Antecedentes: los tratamientos en base a medicamentos contra el COVID-19 no han sido aprobados hasta la actualidad. La forma más efectiva de enfrentar este problema de salud pública es la prevención con una adecuada alimentación, medidas de higiene y protección. Los alimentos han sido históricamente utilizados por la población para mejorar su nutrición y complementar el tratamiento o prevención de enfermedades. Se conocen los diversos compuestos bioactivos de ellos, que en estudios experimentales demostraron su acción antiviral e inmunomoduladora. Objetivo: identificar los compuestos bioactivos o preparados de alimentos con potencial efecto inmunomodulador, inmunoestimulante y antiviral contra coronavirus. Materiales y Métodos: se realizó una búsqueda en Google Scholar, Scopus y BVS-MTCI utilizando los términos "food", "immunomodulatory", "immunostimulatory" y "antiviral" en cuatro búsquedas sucesivas. Resultados: Se obtuvo 93 artículos, identificándose nueve alimentos con mayor evidencia sobre el efecto antiviral e inmunológico contra coronavirus: Allium sativum, Cinnamomum zeylanicum, Citrus sinensis, Zingiber officinale, Vitis vinífera, Allium cepa, Curcuma longa, Punica granatum y Sambucus nigra. Los cuatro primeros mostraron actividad contra el SARS-CoV-2. Conclusiones: se evidenció el efecto inmunológico y antiviral contra coronavirus de nueve alimentos; sin embargo, son estudios in silico e in vitro, por ello se requiere mayor investigación pre-clínica y clínica que lo confirmen.

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Biografía del autor/a

Huaccho-Rojas J, Universidad San Martin de Porres

Facultad de Medicina Humana, Centro de Investigación de Medicina Tradicional y Farmacología, Perú.

Yánac-Tellería W, Universidad Nacional Mayor de San Marcos

Sociedad Científica de San Fernando, Facultad de Medicina, Universidad Nacional Mayor de San Marcos, Lima, Perú.

Balladares A , Universidad Nacional Mayor de San Marcos

Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Perú.

Rodriguez CL , Universidad San Martín de Porres

Facultad de Medicina Humana, Facultad de Medicina, Universidad San Martín de Porres, Lima, Perú.

Galarza S , Universidad Nacional Mayor de San Marcos

Facultad de Medicina Humana, Facultad de Medicina, Universidad Nacional Mayor de San Marcos, Lima, Perú.

Jose Vallejos-Gamboa , Universidad Privada San Juan Bautista

Escuela Profesional de Medicina Humana, Facultad de Medicina, Universidad Privada San Juan Bautista, Lima, Perú.

José Aranda-Ventura , Instituto de Medicina Tradicional

Instituto de Medicina Tradicional, Seguridad Social de Salud (ESSALUD), Iquitos, Perú.

Martha Villar López , Colegio Médico del Perú

Comité de Medicina Tradicional, Alternativa y Complementaria, Colegio Médico del Perú, Lima, Perú.

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Publicado
2021-08-23
Cómo citar
Huaccho Rojas J. J., Yánac Tellería W. M., Balladares Quintana A. D., Rodriguez Manyari L. C., Galarza Puertas S. J., Vallejos Gamboa J. L., Aranda Ventura J. A., & Villar López M. (2021). Alimentos con potencial efecto inmunomodulador y antiviral a propósito de la pandemia covid-19. Perspectivas En Nutrición Humana, 23(2). Recuperado a partir de https://revistas.udea.edu.co/index.php/nutricion/article/view/344752
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Artículos de Revisión