Evidence map›Paper›PMID 35462942›Full record

ReviewFood frontiers2022

The direct and indirect effects of bioactive compounds against coronavirus.

Merve Tomas, Esra Capanoglu, Akbar Bahrami, Hamed Hosseini, Safoura Akbari-Alavijeh, Rezvan Shaddel, Abdur Rehman, Atefe Rezaei, Ali Rashidinejad, Farhad Garavand and 2 more

Open access · goldAbstract readReview
In one paragraph

Review in Food frontiers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.

0numbers the graph read from it
0cells of the map it votes in
12citing papers in PubMed
4.5field-weighted citation impact, top 5% of its field
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

12 citing papers in PubMed, 36 citations in OpenAlex.

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  5. How does aSaudi journal of biological sciences · 2024
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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

12 authors at 11 institutions in 6 countries.

Merve TomasDepartment of Food Engineering Faculty of Engineering and Natural Sciences Istanbul Sabahattin Zaim University Halkali Istanbul Turkey.
Esra CapanogluDepartment of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak Istanbul Turkey.
Akbar BahramiCenter for Excellence in Post-Harvest Technologies North Carolina Agricultural and Technical State University Kannapolis North Carolina USA.
Hamed HosseiniFood Additives Department Food Science and Technology Research Institute Research Center for Iranian Academic Center for Education Culture and Research (ACECR) Mashhad Iran.
Safoura Akbari-AlavijehDepartment of Food Science and Technology Faculty of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran.
Rezvan ShaddelDepartment of Food Science and Technology Faculty of Agriculture and Natural Resources University of Mohaghegh Ardabili Ardabil Iran.
Abdur RehmanState Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Wuxi China.
Atefe RezaeiDepartment of Food Science and Technology School of Nutrition and Food Science Isfahan University of Medical Sciences Isfahan Iran.
Ali RashidinejadRiddet Institute Massey University Palmerston North New Zealand.
Farhad GaravandDepartment of Food Chemistry and Technology Teagasc Food Research Centre, Moorepark Fermoy, Co. Cork Ireland.
Mostafa GoudarziDepartment of Food Science and Engineering University College of Agriculture and Natural Resources University of Tehran Karaj Iran.
Seid Mahdi JafariDepartment of Food Materials and Process Design Engineering Gorgan University of Agricultural Science and Natural Resources Gorgan Iran.
University of Mohaghegh Ardabili · IRAcademic Center for Education, Culture and Research · IRGorgan University of Agricultural Sciences and Natural Resources · IRIsfahan University of Medical Sciences · IRİstanbul Sabahattin Zaim Üniversitesi · TRIstanbul Technical University · TRNorth Carolina Agricultural and Technical State University · USRiddet Institute · NZState Key Laboratory of Food Science and Technology · CNTeagasc - The Irish Agriculture and Food Development Authority · IEUniversity of Tehran · IR

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Emerging viruses are known to pose a threat to humans in the world. COVID-19, a newly emerging viral respiratory disease, can spread quickly from people to people via respiratory droplets, cough, sneeze, or exhale. Up to now, there are no specific therapies found for the treatment of COVID-19. In this sense, the rising demand for effective antiviral drugs is stressed. The main goal of the present study is to cover the current literature about bioactive compounds (e.g., polyphenols, glucosinolates, carotenoids, minerals, vitamins, oligosaccharides, bioactive peptides, essential oils, and probiotics) with potential efficiency against COVID-19, showing antiviral activities via the inhibition of coronavirus entry into the host cell, coronavirus enzymes, as well as the virus replication in human cells. In turn, these compounds can boost the immune system, helping fight against COVID-19. Overall, it can be concluded that bioactives and the functional foods containing these compounds can be natural alternatives for boosting the immune system and defeating coronavirus.

Indexed as

antiviral activitybioactive compoundscoronavirusCOVID‐19functional foodsimmune system

Identifiers

PMID35462942
PMCPMC9015578
OpenAlexW4200093279

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.