N-3 polyunsaturated fatty acids may affect the course of COVID-19.

Lampova, Barbora; Doskocil, Ivo; Kourimska, Lenka; Kopec, Aneta

Lampova, Barbora; Doskocil, Ivo; Kourimska, Lenka; Kopec, Aneta.

Affiliation

Lampova B; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia.
Doskocil I; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia.
Kourimska L; Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia.
Kopec A; Department of Human Nutrition and Dietetics, Faculty of Food Technology, The University of Agriculture in Krakow, Krakow, Poland.

Front Immunol ; 13: 957518, 2022.

Article de En | MEDLINE | ID: mdl-36238306

Sujet(s)
Mots clés

SARS-CoV-2; bioactive metabolites; fatty acid; fish oil; human health; inflammation; nutrition

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Acides gras omega-3 / COVID-19 Limites: Humans Langue: En Journal: Front Immunol Année: 2022 Type de document: Article Pays de publication: Suisse

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