Omega-3 Fatty Acids and COVID-19: Prevention or Adjuvant Therapy?
Maria Alessandra Gammone*
and Nicolantonio D’Orazio
Human and Clinical Nutrition Unit, Department of Medical, Oral and Biotechnological Sciences, University G. D’Annunzio.
Corresponding Author E-mail: m.alessandra.gammone@gmail.com
Abstract:
The mechanisms of COVID-19 complications are multifactorial, including long-term tissue dam-ages from direct viral attack, dysregulation of both immunity and renin-angiotensin-aldosterone system and coagulation system, unresolved systemic inflammation and oxidative stress. Omega-3 polyunsaturated fatty acids (omega-3 or n-3 PUFAs) might have favorable effects on immunity, inflammation, oxidative stress at different stages of SARS-CoV-2 infection. Omega-3 and their metabolites including specialized proresolvin mediators, have shown effects in reducing pro-inflammatory cytokines, accelerating the resolution of chronic inflammation and restoring tissue homeostasis, and therefore offer a promising strategy against COVID-19. This article will discuss the inflammatory condition during COVID-19 pandemic, focus on the mechanisms that may contribute to the likely benefits of omega-3 and provide potential recommendations to pro-mote strategies for wellness.
Keywords:
COVID-19; Inflammation; omega-3; n-3 polyunsaturated fatty acids; SARS-CoV-2
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