ReviewFrontiers in nutrition2021
Encapsulated Food Products as a Strategy to Strengthen Immunity Against COVID-19.
Review in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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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.
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.
Who cites it
12 citing papers in PubMed, 38 citations in OpenAlex.
- Encapsulated L-Lysine: from physicochemical properties to broiler responses.Veterinary and animal science · 2026Article
- Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems.Frontiers in nutrition · 2026Review
- Effect of drying conditions on the preservation of selected bioactive compounds in Moringa oleifera aqueous extract: acetic acid, butyric acid, γ-aminobutyric acid, salicin, and glycine.BMC plant biology · 2025Article
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Nanoencapsulation of nutraceuticals: enhancing stability and bioavailability in functional foods.Frontiers in nutrition · 2025Review
- Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review.Food science and biotechnology · 2024Review
- Minimal Processing Technologies for Production and Preservation of Tailor-Made FoodsFood technology and biotechnology · 2023Review
- Biopolymer- and Lipid-Based Carriers for the Delivery of Plant-Based Ingredients.Pharmaceutics · 2023Review
- Probiotics and Postbiotics as the Functional Food Components Affecting the Immune Response.Microorganisms · 2022Review
- Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic.Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2022Review
- Mexican Oregano (Molecules (Basel, Switzerland) · 2021Review
- Curcumin Extraction, Isolation, Quantification and Its Application in Functional Foods: A Review With a Focus on Immune Enhancement Activities and COVID-19.Frontiers in nutrition · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 5 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In December 2019, the severe acute respiratory syndrome-related coronavirus 2 (SARS-CoV-2)-a novel coronavirus was identified which was quickly distributed to more than 100 countries around the world. There are currently no approved treatments available but only a few preventive measures are available. Among them, maintaining strong immunity through the intake of functional foods is a sustainable solution to resist the virus attack. For this, bioactive compounds (BACs) are delivered safely inside the body through encapsulated food items. Encapsulated food products have benefits such as high stability and bioavailability, sustained release of functional compounds; inhibit the undesired interaction, and high antimicrobial and antioxidant activity. Several BACs such as ω-3 fatty acid, curcumin, vitamins, essential oils, antimicrobials, and probiotic bacteria can be encapsulated which exhibit immunological activity through different mechanisms. These encapsulated compounds can be recommended for use by various researchers, scientists, and industrial peoples to develop functional foods that can improve immunity to withstand the coronavirus disease 2019 (COVID-19) outbreak in the future. Encapsulated BACs, upon incorporation into food, offer increased functionality and facilitate their potential use as an immunity booster. This review paper aims to target various encapsulated food products and their role in improving the immunity system. The bioactive components like antioxidants, minerals, vitamins, polyphenols, omega (ω)-3 fatty acids, lycopene, probiotics, etc. which boost the immunity and may be a potential measure to prevent COVID-19 outbreak were comprehensively discussed. This article also highlights the potential mechanisms; a BAC undergoes, to improve the immune system.
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Registered trials
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 OpenQuestion graph.