领学术科研之先，创食品科技之新
—— 中国食品杂志社
期刊集群
Bioactive compounds and probiotics-a ray of hope in COVID-19 management
来源：食品科学网 阅读量: 179 发表时间: 2021-03-16
下载
作者: Indu Bhushan, Mahima Sharma, Malvika Mehta, Shivi Badyal, Varun Sharma, Indu Sharma, Hemender Singh, Srinivas Sistla
关键词: Probiotics, Bioactive compounds, COVID, Food, Metabolites
摘要:

The use of bioactive compounds and probiotic bacteria against the viral diseases in human is known for a long time. Anti-viral, anti-inflammatory and anti-allergic properties of bioactive compounds and bacteria with probiotic properties in respiratory viral diseases may have significance to enhance immunity. This review highlights some of the important bioactive compounds and probiotic bacteria, suggesting them as a ray of hope in the milieu of the COVID-19 management.

< 上一篇下一篇 >
选择期刊
Volume 10 (2021)

Volume 12 (2023) Volume 11 (2022) Volume 10 (2021) Volume 09 (2020) Volume 08 (2019) Volume 07 (2018) Volume 06 (2017) Volume 05 (2016) Volume 04 (2015) Volume 03 (2014) Volume 02 (2013) Volume 01 (2012)

202104 202103 202102 202101

电话: 010-87293157 地址: 北京市丰台区洋桥70号

版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2

联系我们