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Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review
BACKGROUND: Korean traditional food (KTF), originated from ancestral agriculture and the nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy food that balances disease prevention and treatment. Fermented foods that include grains, herbs, fruits, and mushrooms are a...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier Ltd.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321624/ https://www.ncbi.nlm.nih.gov/pubmed/34345117 http://dx.doi.org/10.1016/j.tifs.2021.07.037 |
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author | Das, Gitishree Heredia, J. Basilio de Lourdes Pereira, Maria Coy-Barrera, Ericsson Rodrigues Oliveira, Sonia Marlene Gutiérrez-Grijalva, Erick Paul Cabanillas-Bojórquez, Luis Angel Shin, Han-Seung Patra, Jayanta Kumar |
author_facet | Das, Gitishree Heredia, J. Basilio de Lourdes Pereira, Maria Coy-Barrera, Ericsson Rodrigues Oliveira, Sonia Marlene Gutiérrez-Grijalva, Erick Paul Cabanillas-Bojórquez, Luis Angel Shin, Han-Seung Patra, Jayanta Kumar |
author_sort | Das, Gitishree |
collection | PubMed |
description | BACKGROUND: Korean traditional food (KTF), originated from ancestral agriculture and the nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy food that balances disease prevention and treatment. Fermented foods that include grains, herbs, fruits, and mushrooms are also an important practice in KTF, providing high levels of Lactobacilli, which confer relevant health benefits, including antiviral properties. Some of these probiotics may also protect against the Influenza virus through the modulation of innate immunity. SCOPE AND APPROACH: The emerging of the COVID-19 pandemic, in addition to other diseases of viral origin, and the problems associated with other respiratory disorders, highlight how essential is a healthy eating pattern to strengthen our immune system. Key Findings and Conclusions: The present review covers the information available on edible plants, herbs, mushrooms, and preparations used in KTF to outline their multiple medicinal effects (e.g., antidiabetic, chemopreventive, antioxidative, anti-inflammatory, antibacterial), emphasizing their role and effects on the immune system with an emphasis on modulating properties of the gut microbiota that further support strong respiratory immunity. Potential functional foods commonly used in Korean cuisine such as Kimchi (a mixture of fermented vegetables), Meju, Doenjang, Jeotgal, and Mekgeolli and fermented sauces, among others, are highlighted for their great potential to improve gut-lung immunity. The traditional Korean diet and dietary mechanisms that may target viruses ACE-2 receptors or affect any step of a virus infection pathway that can determine a patient's prognosis are also highlighted. The regular oral intake of bioactive ingredients used in Korean foods can offer protection for some viral diseases, through protective and immunomodulatory effects, as evidenced in pre-clinical and clinical studies. |
format | Online Article Text |
id | pubmed-8321624 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier Ltd. |
record_format | MEDLINE/PubMed |
spelling | pubmed-83216242021-07-30 Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review Das, Gitishree Heredia, J. Basilio de Lourdes Pereira, Maria Coy-Barrera, Ericsson Rodrigues Oliveira, Sonia Marlene Gutiérrez-Grijalva, Erick Paul Cabanillas-Bojórquez, Luis Angel Shin, Han-Seung Patra, Jayanta Kumar Trends Food Sci Technol Article BACKGROUND: Korean traditional food (KTF), originated from ancestral agriculture and the nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy food that balances disease prevention and treatment. Fermented foods that include grains, herbs, fruits, and mushrooms are also an important practice in KTF, providing high levels of Lactobacilli, which confer relevant health benefits, including antiviral properties. Some of these probiotics may also protect against the Influenza virus through the modulation of innate immunity. SCOPE AND APPROACH: The emerging of the COVID-19 pandemic, in addition to other diseases of viral origin, and the problems associated with other respiratory disorders, highlight how essential is a healthy eating pattern to strengthen our immune system. Key Findings and Conclusions: The present review covers the information available on edible plants, herbs, mushrooms, and preparations used in KTF to outline their multiple medicinal effects (e.g., antidiabetic, chemopreventive, antioxidative, anti-inflammatory, antibacterial), emphasizing their role and effects on the immune system with an emphasis on modulating properties of the gut microbiota that further support strong respiratory immunity. Potential functional foods commonly used in Korean cuisine such as Kimchi (a mixture of fermented vegetables), Meju, Doenjang, Jeotgal, and Mekgeolli and fermented sauces, among others, are highlighted for their great potential to improve gut-lung immunity. The traditional Korean diet and dietary mechanisms that may target viruses ACE-2 receptors or affect any step of a virus infection pathway that can determine a patient's prognosis are also highlighted. The regular oral intake of bioactive ingredients used in Korean foods can offer protection for some viral diseases, through protective and immunomodulatory effects, as evidenced in pre-clinical and clinical studies. Elsevier Ltd. 2021-10 2021-07-30 /pmc/articles/PMC8321624/ /pubmed/34345117 http://dx.doi.org/10.1016/j.tifs.2021.07.037 Text en © 2021 Elsevier Ltd. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Das, Gitishree Heredia, J. Basilio de Lourdes Pereira, Maria Coy-Barrera, Ericsson Rodrigues Oliveira, Sonia Marlene Gutiérrez-Grijalva, Erick Paul Cabanillas-Bojórquez, Luis Angel Shin, Han-Seung Patra, Jayanta Kumar Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title | Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title_full | Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title_fullStr | Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title_full_unstemmed | Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title_short | Korean traditional foods as antiviral and respiratory disease prevention and treatments: A detailed review |
title_sort | korean traditional foods as antiviral and respiratory disease prevention and treatments: a detailed review |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321624/ https://www.ncbi.nlm.nih.gov/pubmed/34345117 http://dx.doi.org/10.1016/j.tifs.2021.07.037 |
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