Authors: Jean Bousquet, Wienczyslawa Czarlewski, Torsten Zuberbier, Joaquim Mullol, Hubert Blain, Jean-Paul Cristol, Rafael de la Torre, Vincent Le Moing, Nieves Pizarro Lozano, Anna Bedbrook, Ioana Agache, Cezmi A. Akdis, G. Walter Canonica, Alvaro A. Cruz, Alessandro Fiocchi, João Fonseca, Susana C. Fonseca, Bilun Gemicioglu, Tari Haahtela, Guido Iaccarino, Juan Carlos Ivancevich, Marek Jutel, Ludger Klimek, Piotr Kuna, Désirée Larenas-Linnemann, Erik Melén, Yoshitaka Okamoto, Nikolaos G. Papadopoulos, Oliver Pfaar, Jacques Reynes, Yves Rolland, Philip W. Rouadi, Bolesław Samoliński, Aziz Sheikh, Sanna Toppila-Salmi, Arunas Valiulis, Hak Jong Choi, Hyun Ju Kim, Josep M. Antó
Venue: International Archives of Allergy and Immunology
Type: Publication
Abstract: International audience; 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 explai...
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Topics: 
Food science
Immunology
Pharmacology
DOI:
10.1159/000513538
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