Microgreens as a rich source of immunomodulatory functional components for the prevention of COVID-19

Microgreens as a rich source of immunomodulatory functional components for the prevention of COVID-19

Автор: Othman A.J., Eliseeva L.G., Santuryan T.A., Molodkina P.G., Kadi A.M.Y.

Журнал: Вестник Южно-Уральского государственного университета. Серия: Пищевые и биотехнологии @vestnik-susu-food

Рубрика: Питание и здоровье

Статья в выпуске: 3 т.10, 2022 года.

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SARS-CoV-2 the pathogenic agent of the ongoing pandemic of coronavirus disease has a strong transmission capacity through inhalation of air droplets leading to diseases ranging from asymptomatic to fatal. COVID-19 can cause multi-organ disorders in which inflammatory progression and oxidative stress caused by the storm release of cytokines play crucial roles. Microgreens are newly emerging superfood products in developed countries due to their high content of immunomodulators and antioxidants. consumption of fresh microgreens, shoots of many vegetables have been gaining broad popularity as a culinary trend due to its intense flavor and aroma along with its density of micro- and phytonutrients. In this study, we analysed thirteen variety microgreens content of ascorbic acid, total antioxidant capacity, total polyphenols, and chlorophyll content. We outline that fortifying salad dishes with microgreens can provide human's organism with good portion of phytonutrients as an additional barrier for securing our immunity. The results demonstrated in this paper indicate to the fact that the tested microgreens are capable to provide a means for consumer-access to larger quantities of nutrients per portion of even less than 100 grams’ plant biomass including immunomodulating antioxidants, polyphenols and ascorbic acid of which are considered of critical importance for human's immune system. Inducing microgreens to our daily salads and meals could be an easy possible way to fortify our immunity and most probably would increase the effectiveness of the fight against new coronavirus (SARS-CoV-2) and probably his other mutated variants.

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Microgreens, phytochemicals, ascorbic acid, total antioxidants capacity, total phenolic contents

Короткий адрес: https://sciup.org/147238517

IDR: 147238517   |   DOI: 10.14529/food220308

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