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10.1159/000513538 http://scihub22266oqcxt.onion/10.1159/000513538 33352565!7900475!33352565     free     free     free Deprecated: Implicit conversion from float 229.6 to int loses precision in C:\Inetpub\vhosts\kidney.de\httpdocs\pget.php on line 534       Int+Arch+Allergy+Immunol 2021 ; 182 (6): 489-495 Nephropedia Template TP {{tp|p=33352565|t=2021. Spices to Control COVID-19 Symptoms: Yes, but Not Only |pdf=|usr=}}{{33352565}} gab.com Text Spices to Control COVID-19 Symptoms: Yes, but Not Only JO: Int Arch Allergy Immunol http://www.kidney.de/pget.php?&tw=1&pmid=33352565 #FOAvip 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. Twit Text FOAVip Spices to Control COVID-19 Symptoms: Yes, but Not Only ????Int Arch Allergy Immunol http://www.kidney.de/pget.php?&tw=1&pmid=33352565 #FOAvip Twit Text # Free Paper on # # # # # LINK http://www.kidney.de/pget.php?&tw=1&pmid=33352565 #FOAvip English Wikipedia <ref>{{Cite pmid|33352565}}</ref> Spices to Control COVID-19 Symptoms: Yes, but Not Only #MMPMID33352565 Bousquet J; Czarlewski W; Zuberbier T; Mullol J; Blain H; Cristol JP; 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; Gemicioglu B; Haahtela T; Iaccarino G; Ivancevich JC; Jutel M; Klimek L; Kuna P; Larenas-Linnemann DE; Melen E; Okamoto Y; Papadopoulos NG; Pfaar O; Reynes J; Rolland Y; Rouadi PW; Samolinski B; Sheikh A; Toppila-Salmi S; Valiulis A; Choi HJ; Kim HJ; Anto JM Int Arch Allergy Immunol 2021[]; 182 (6): 489-495 PMID33352565show ga 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. |*Diet[MESH] |*Spices[MESH] |Antioxidants[MESH] |COVID-19/*physiopathology[MESH] |Disease Resistance[MESH] |Fermentation[MESH] |Humans[MESH] |NF-E2-Related Factor 2/*metabolism[MESH] |Reactive Oxygen Species/metabolism[MESH] |SARS-CoV-2/*physiology[MESH] |Signal Transduction[MESH] |TRPA1 Cation Channel/*metabolism[MESH]Spices to Control COVID-19 Symptoms: Yes, but Not Only (epmc).pdf DeepDyve Pubget Overpricing