Alimentos con potencial efecto inmunomodulador y antiviral a propósito de la pandemia COVID-19
DOI:
https://doi.org/10.17533/udea.penh.v23n2a06Palabras clave:
antivirales, coronavirus, alimentos nutracéuticos, inmunomodulación, técnicas in vitroResumen
Antecedentes: los tratamientos con base en medicamentos contra la 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 algunos alimentos, 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 el coronavirus. Materiales y métodos: se realizó una búsqueda en Google Scholar, Scopus y en la Biblioteca Virtual de Salud en Bases de datos de Medicina Tradicional, Complementaria e Integrativa utilizando los términos food, immunomodulatory, immunostimulatory y antiviral en cuatro búsquedas sucesivas. Resultados: se obtuvieron 93 artículos y se identificó mayor evidencia sobre el efecto antiviral e inmunológico contra el coronavirus en nueve alimentos: 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 el coronavirus de nueve alimentos; sin embargo, son estudios in silico e in vitro, por ello se requiere mayor investigación preclínica y clínica que lo confirmen.
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