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Functional foods with antiviral activity.

Da Hyun Kim1, Jae Hwan Kim1, Da Hyun Kim1

  • 1Department of Biotechnology, Yonsei University, Seoul, 03722 Korea.

Food Science and Biotechnology
|April 19, 2022
PubMed
Summary

Certain foods show antiviral properties, potentially aiding the immune system against viruses like influenza and COVID-19. This review explores functional foods for viral infection prevention and treatment.

Keywords:
Antiviral foodsHepatitis C virusImmunityInfluenza virusSevere acute respiratory syndrome coronavirus 2

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Area of Science:

  • Virology
  • Immunology
  • Nutrition Science

Background:

  • Viruses cause diverse diseases, from mild colds to fatal illnesses.
  • While vaccines and drugs exist, many viral threats lack effective treatments, including emerging viruses like SARS-CoV-2 (COVID-19).
  • Functional foods are being investigated for their potential antiviral activities.

Purpose of the Study:

  • To review food products with reported protective effects against viral infections.
  • To explore how certain foods may interfere with viral life cycles or enhance host immunity.

Main Methods:

  • Literature review of studies on functional foods and antiviral activity.
  • Analysis of reported mechanisms of action for food-based antiviral interventions.

Main Results:

  • Several food products have demonstrated antiviral properties in scientific studies.
  • These foods may act by targeting viral replication or boosting the host immune response.

Conclusions:

  • Functional foods represent a potential complementary strategy for managing viral infections.
  • Further research into food-based antiviral therapies is warranted, especially for influenza, HIV, and SARS-CoV-2.