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Immunity-Boosting Spices and the Novel Coronavirus
Yehya Elsayed1, Naveed Ahmed Khan1
1Department of Biology, Chemistry and Environmental Sciences, College of Arts and Sciences, American University of Sharjah, University City, Sharjah, United Arab Emirates.
ACS Chemical Neuroscience
|May 27, 2020
Summary
Spices may help fight coronavirus disease 2019 (COVID-19). Countries consuming fewer spices per capita had more COVID-19 cases, suggesting spices could boost immunity against the virus.
Area of Science:
- Nutrition Science
- Epidemiology
- Immunology
Background:
- Coronavirus disease 2019 (COVID-19) mortality rates show ethnic variations, despite no known genetic predisposition.
- Herbs and spices are recognized for their immune-boosting properties.
Purpose of the Study:
- To investigate a potential correlation between global spice consumption and COVID-19 prevalence.
- To explore the relationship between spice supply per capita and COVID-19 cases per million population.
Main Methods:
- Analysis of global data from 163 countries, including total COVID-19 cases, deaths, and recovered individuals.
- Comparison of COVID-19 cases per million population with per capita daily spice supply (grams).
Main Results:
- A clear interrelated prevalence was observed between COVID-19 cases per million population and per capita spice supply.
- Nations with lower per capita spice consumption exhibited a higher number of COVID-19 cases per million population.
Conclusions:
- Findings suggest a potential role for spice consumption in enhancing the ability to combat COVID-19.
- Further intensive research is required to elucidate the precise molecular mechanisms and translational value of spices in fighting COVID-19.
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