Spices to Control COVID-19 Symptoms: Yes, but Not Only…

Jean Bousquet; Wienczyslawa Czarlewski; Torsten Zuberbier; Joaquim Mullol; Hubert Blain; Jean-Paul Cristol; Rafael De La Torre; Vincent Le Moing; Nieves Pizarro Lozano; Anna Bedbrook; Ioana Agache; Cezmi A Akdis; G Walter Canonica; Alvaro A Cruz; Alessandro Fiocchi; Joao A Fonseca; Susana Fonseca; Bilun Gemicioğlu; Tari Haahtela; Guido Iaccarino; Juan Carlos Ivancevich; Marek Jutel; Ludger Klimek; Piotr Kuna; Désirée E Larenas-Linnemann; Erik Melén; Yoshitaka Okamoto; Nikolaos G Papadopoulos; Oliver Pfaar; Jacques Reynes; Yves Rolland; Philip W Rouadi; Boleslaw Samolinski; Aziz Sheikh; Sanna Toppila-Salmi; Arunas Valiulis; Hak-Jong Choi; Hyun Ju Kim; Josep M Anto

doi:10.1159/000513538

Spices to Control COVID-19 Symptoms: Yes, but Not Only…

Jean Bousquet, Wienczyslawa Czarlewski, Torsten Zuberbier, Joaquim Mullol, Hubert Blain, Jean-Paul Cristol, Rafael De La Torre, Vincent Le Moing, Nieves Pizarro Lozano, Anna Bedbrook, Ioana Agache, Cezmi A Akdis, G Walter Canonica, Alvaro A Cruz, Alessandro Fiocchi, Joao A Fonseca, Susana Fonseca, Bilun Gemicioğlu, Tari Haahtela, Guido IaccarinoJuan Carlos Ivancevich, Marek Jutel, Ludger Klimek, Piotr Kuna, Désirée E Larenas-Linnemann, Erik Melén, Yoshitaka Okamoto, Nikolaos G Papadopoulos, Oliver Pfaar, Jacques Reynes, Yves Rolland, Philip W Rouadi, Boleslaw Samolinski, Aziz Sheikh, Sanna Toppila-Salmi, Arunas Valiulis, Hak-Jong Choi, Hyun Ju Kim, Josep M Anto

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Abstract

There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.

Original language	English
Pages (from-to)	1-7
Number of pages	7
Journal	International archives of allergy and immunology
Early online date	22 Dec 2020
DOIs	https://doi.org/10.1159/000513538
Publication status	E-pub ahead of print - 22 Dec 2020

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Spices to Control COVID-19 SymptomsFinal published version, 2.44 MBLicence: Creative Commons: Attribution No Derivatives (CC-BY-ND)

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Bousquet, J., Czarlewski, W., Zuberbier, T., Mullol, J., Blain, H., Cristol, J.-P., De La Torre, R., Le Moing, V., Pizarro Lozano, N., Bedbrook, A., Agache, I., Akdis, C. A., Canonica, G. W., Cruz, A. A., Fiocchi, A., Fonseca, J. A., Fonseca, S., Gemicioğlu, B., Haahtela, T., ... Anto, J. M. (2020). Spices to Control COVID-19 Symptoms: Yes, but Not Only…. International archives of allergy and immunology, 1-7. Advance online publication. https://doi.org/10.1159/000513538

@article{dd75f95258f54858a7887f4eeb585f23,

title = "Spices to Control COVID-19 Symptoms: Yes, but Not Only…",

abstract = "There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.",

author = "Jean Bousquet and Wienczyslawa Czarlewski and Torsten Zuberbier and Joaquim Mullol and Hubert Blain and Jean-Paul Cristol and {De La Torre}, Rafael and {Le Moing}, Vincent and {Pizarro Lozano}, Nieves and Anna Bedbrook and Ioana Agache and Akdis, {Cezmi A} and Canonica, {G Walter} and Cruz, {Alvaro A} and Alessandro Fiocchi and Fonseca, {Joao A} and Susana Fonseca and Bilun Gemicioğlu and Tari Haahtela and Guido Iaccarino and Ivancevich, {Juan Carlos} and Marek Jutel and Ludger Klimek and Piotr Kuna and Larenas-Linnemann, {D{\'e}sir{\'e}e E} and Erik Mel{\'e}n and Yoshitaka Okamoto and Papadopoulos, {Nikolaos G} and Oliver Pfaar and Jacques Reynes and Yves Rolland and Rouadi, {Philip W} and Boleslaw Samolinski and Aziz Sheikh and Sanna Toppila-Salmi and Arunas Valiulis and Hak-Jong Choi and Kim, {Hyun Ju} and Anto, {Josep M}",

note = "{\textcopyright} 2020 S. Karger AG, Basel.",

year = "2020",

month = dec,

day = "22",

doi = "10.1159/000513538",

language = "English",

pages = "1--7",

journal = "International archives of allergy and immunology",

issn = "1018-2438",

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Bousquet, J, Czarlewski, W, Zuberbier, T, Mullol, J, Blain, H, Cristol, J-P, De La Torre, R, Le Moing, V, Pizarro Lozano, N, Bedbrook, A, Agache, I, Akdis, CA, Canonica, GW, Cruz, AA, Fiocchi, A, Fonseca, JA, Fonseca, S, Gemicioğlu, B, Haahtela, T, Iaccarino, G, Ivancevich, JC, Jutel, M, Klimek, L, Kuna, P, Larenas-Linnemann, DE, Melén, E, Okamoto, Y, Papadopoulos, NG, Pfaar, O, Reynes, J, Rolland, Y, Rouadi, PW, Samolinski, B, Sheikh, A, Toppila-Salmi, S, Valiulis, A, Choi, H-J, Kim, HJ & Anto, JM 2020, 'Spices to Control COVID-19 Symptoms: Yes, but Not Only…', International archives of allergy and immunology, pp. 1-7. https://doi.org/10.1159/000513538

TY - JOUR

T1 - Spices to Control COVID-19 Symptoms

T2 - Yes, but Not Only…

AU - Bousquet, Jean

AU - Czarlewski, Wienczyslawa

AU - Zuberbier, Torsten

AU - Mullol, Joaquim

AU - Blain, Hubert

AU - Cristol, Jean-Paul

AU - De La Torre, Rafael

AU - Le Moing, Vincent

AU - Pizarro Lozano, Nieves

AU - Bedbrook, Anna

AU - Agache, Ioana

AU - Akdis, Cezmi A

AU - Canonica, G Walter

AU - Cruz, Alvaro A

AU - Fiocchi, Alessandro

AU - Fonseca, Joao A

AU - Fonseca, Susana

AU - Gemicioğlu, Bilun

AU - Haahtela, Tari

AU - Iaccarino, Guido

AU - Ivancevich, Juan Carlos

AU - Jutel, Marek

AU - Klimek, Ludger

AU - Kuna, Piotr

AU - Larenas-Linnemann, Désirée E

AU - Melén, Erik

AU - Okamoto, Yoshitaka

AU - Papadopoulos, Nikolaos G

AU - Pfaar, Oliver

AU - Reynes, Jacques

AU - Rolland, Yves

AU - Rouadi, Philip W

AU - Samolinski, Boleslaw

AU - Sheikh, Aziz

AU - Toppila-Salmi, Sanna

AU - Valiulis, Arunas

AU - Choi, Hak-Jong

AU - Kim, Hyun Ju

AU - Anto, Josep M

PY - 2020/12/22

Y1 - 2020/12/22

N2 - There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.

AB - There are large country variations in COVID-19 death rates that may be partly explained by diet. Many countries with low COVID-19 death rates have a common feature of eating large quantities of fermented vegetables such as cabbage and, in some continents, various spices. Fermented vegetables and spices are agonists of the antioxidant transcription factor nuclear factor (erythroid-derived 2)-like 2 (Nrf2), and spices are transient receptor potential ankyrin 1 and vanillin 1 (TRPA1/V1) agonists. These mechanisms may explain many COVID-19 symptoms and severity. It appears that there is a synergy between Nrf2 and TRPA1/V1 foods that may explain the role of diet in COVID-19. One of the mechanisms of COVID-19 appears to be an oxygen species (ROS)-mediated process in synergy with TRP channels, modulated by Nrf2 pathways. Spicy foods are likely to desensitize TRP channels and act in synergy with exogenous antioxidants that activate the Nrf2 pathway.

U2 - 10.1159/000513538

DO - 10.1159/000513538

M3 - Article

C2 - 33352565

SN - 1018-2438

SP - 1

EP - 7

JO - International archives of allergy and immunology

JF - International archives of allergy and immunology

ER -

Spices to Control COVID-19 Symptoms: Yes, but Not Only…

Abstract

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