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Avicenna Journal of Phytomedicine، جلد ۱۴، شماره ۲، صفحات ۱۸۹-۲۰۱
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چکیده فارسی مقاله
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عنوان انگلیسی Quercetin may reduce the risk of developing the symptoms of COVID-19
چکیده انگلیسی مقاله Objective: Recent evidence reported that some dietary compounds like quercetin and apigenin as the most well-known flavonoids with anti-inflammatory effects may inhibit SARS-CoV-2 main protease. The hypothesis of the promising effects and possible mechanisms of action of quercetin against COVID-19 were assessed in this article.Materials and Methods: Related papers on the inhibitory effects of quercetin against COVID-19 were collected using the following search strategy: “corona or coronavirus or COVID or COVID-19 or viral or virus” AND “nutrient or flavonoid or Quercetin”.Results: The findings indicated that quercetin can be considered an effective agent against COVID-19 because of its SARS-CoV-2 main protease and RNA-dependent RNA polymerase inhibitory effects. In addition, quercetin may attenuate angiotensin-converting enzyme-2 (ACE-2) receptors leading to a reduction of SARS-CoV-2 ability to enter host cells. Moreover, the antiviral, anti-inflammatory, and immunomodulatory activities of quercetin have been frequently reported.Conclusion: Quercetin may be an effective agent for managing the complications of COVID-19. Further longitudinal human studies are warranted.
کلیدواژه‌های انگلیسی مقاله COVID-19, SARS-CoV-2 main protease, ACE-2 receptors, RNA-dependent RNA polymerase, Quercetin
نویسندگان مقاله | Marjan Ajami
Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Mohammadjavad Sotoudeheian
Physiology Research Center, Faculty of Medicine, Iran University of Medical Sciences, Tehran, Iran


| Anahita Houshiar-Rad
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, ‎Shahid Beheshti University of Medical Sciences, Tehran, Iran‎


| Mina Esmaili
Department of Nutrition Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, ‎Shahid Beheshti University of Medical Sciences, Tehran, Iran‎


| Fatemeh Naeini
Department of Clinical Nutrition, School of Nutritional Sciences and Dietetics, Tehran university of Medical Science, Tehran, Iran


| Fatemeh Mohammadi Nasrabadi
Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Saied Doaei
Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran


| Ali Milani-Bonab
Department of Food and Nutrition Policy and Planning Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
نشانی اینترنتی https://ajp.mums.ac.ir/article_22920.html
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زبان مقاله منتشر شده en
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نوع مقاله منتشر شده Review Article
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