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Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota

Although all countries have taken corresponding measures, the coronavirus disease 2019 (COVID-19) is still ravaging the world. To consolidate the existing anti-epidemic results and further strengthen the prevention and control measures against the new coronavirus, we are now actively pioneering a no...

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Autores principales: Xiang, Qiao, Cheng, Lu, Zhang, Ruilin, Liu, Yanan, Wu, Zufang, Zhang, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871045/
https://www.ncbi.nlm.nih.gov/pubmed/35205982
http://dx.doi.org/10.3390/foods11040506
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author Xiang, Qiao
Cheng, Lu
Zhang, Ruilin
Liu, Yanan
Wu, Zufang
Zhang, Xin
author_facet Xiang, Qiao
Cheng, Lu
Zhang, Ruilin
Liu, Yanan
Wu, Zufang
Zhang, Xin
author_sort Xiang, Qiao
collection PubMed
description Although all countries have taken corresponding measures, the coronavirus disease 2019 (COVID-19) is still ravaging the world. To consolidate the existing anti-epidemic results and further strengthen the prevention and control measures against the new coronavirus, we are now actively pioneering a novel research idea of regulating the intestinal microbiota through tea polyphenols for reference. Although studies have long revealed the regulatory effect of tea polyphenols on the intestinal microbiota to various gastrointestinal inflammations, little is known about the prevention and intervention of COVID-19. This review summarizes the possible mechanism of the influence of tea polyphenols on COVID-19 mediated by the intestinal microbiota. In this review, the latest studies of tea polyphenols exhibiting their own antibacterial and anti-inflammatory activities and protective effects on the intestinal mucosal barrier are combed through and summarized. Among them, (−)-epigallocatechin-3-gallate (EGCG), one of the main monomers of catechins, may be activated as nuclear factor erythroid 2 p45-related factor 2 (Nrf2). The agent inhibits the expression of ACE2 (a cellular receptor for SARS-CoV-2) and TMPRSS2 to inhibit SARS-CoV-2 infection, inhibiting the life cycle of SARS-CoV-2. Thus, preliminary reasoning and judgments have been made about the possible mechanism of the effect of tea polyphenols on the COVID-19 control and prevention mediated by the microbiota. These results may be of great significance to the future exploration of specialized research in this field.
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spelling pubmed-88710452022-02-25 Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota Xiang, Qiao Cheng, Lu Zhang, Ruilin Liu, Yanan Wu, Zufang Zhang, Xin Foods Review Although all countries have taken corresponding measures, the coronavirus disease 2019 (COVID-19) is still ravaging the world. To consolidate the existing anti-epidemic results and further strengthen the prevention and control measures against the new coronavirus, we are now actively pioneering a novel research idea of regulating the intestinal microbiota through tea polyphenols for reference. Although studies have long revealed the regulatory effect of tea polyphenols on the intestinal microbiota to various gastrointestinal inflammations, little is known about the prevention and intervention of COVID-19. This review summarizes the possible mechanism of the influence of tea polyphenols on COVID-19 mediated by the intestinal microbiota. In this review, the latest studies of tea polyphenols exhibiting their own antibacterial and anti-inflammatory activities and protective effects on the intestinal mucosal barrier are combed through and summarized. Among them, (−)-epigallocatechin-3-gallate (EGCG), one of the main monomers of catechins, may be activated as nuclear factor erythroid 2 p45-related factor 2 (Nrf2). The agent inhibits the expression of ACE2 (a cellular receptor for SARS-CoV-2) and TMPRSS2 to inhibit SARS-CoV-2 infection, inhibiting the life cycle of SARS-CoV-2. Thus, preliminary reasoning and judgments have been made about the possible mechanism of the effect of tea polyphenols on the COVID-19 control and prevention mediated by the microbiota. These results may be of great significance to the future exploration of specialized research in this field. MDPI 2022-02-10 /pmc/articles/PMC8871045/ /pubmed/35205982 http://dx.doi.org/10.3390/foods11040506 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Xiang, Qiao
Cheng, Lu
Zhang, Ruilin
Liu, Yanan
Wu, Zufang
Zhang, Xin
Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title_full Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title_fullStr Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title_full_unstemmed Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title_short Tea Polyphenols Prevent and Intervene in COVID-19 through Intestinal Microbiota
title_sort tea polyphenols prevent and intervene in covid-19 through intestinal microbiota
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871045/
https://www.ncbi.nlm.nih.gov/pubmed/35205982
http://dx.doi.org/10.3390/foods11040506
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