Abstract
The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2)-induced COVID-19 has emerged as a defining global health crisis in current times. Data from the World Health Organization shows demographic variations in COVID-19 severity and lethality. Diet may play a significant role in providing beneficial host cell factors contributing to immunity against deadly SARS-CoV-2 pathogenesis. Spices are essential components of the diet that possess anti-inflammatory, antioxidant, and antiviral properties. Hyperinflammation, an aberrant systemic inflammation associated with pneumonia, acute respiratory failure, and multiorgan dysfunction, is a major clinical outcome in COVID-19. Knowing the beneficial properties of spices, we hypothesize that spice-derived bioactive components can modulate host immune responses to provide protective immunity in COVID-19. This study emphasizes that biologically active components of spices might alleviate the sustained pro-inflammatory condition by inhibiting the activity of tumor necrosis factor-alpha (TNF-α), interleukins (IL6, IL8), and chemokine (CCL2) known to be elevated in COVID-19. Spices may potentially prevent the tissue damage induced by oxidative stress and pro-inflammatory mediators during SARS-CoV-2 infection. The current study also highlights the effects of spices on the antioxidant pathways mediated by Nrf2 (nuclear factor erythroid 2-related factor 2) and Hmox1 (heme oxygenase 1) to restore oxidative homeostasis and protect from aberrant tissue damage. Taken together, the anti-inflammatory and antioxidant activities of bioactive components of spices may hold a promise to target the cellular pathways for developing antivirals against SARS-CoV-2 and pan β-coronaviruses.
Highlights
The COVID-19 pandemic caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (Zhu et al, 2020) is the third case of zoonotic transmission of coronaviruses (CoVs) in the human race after SARS-CoV (Peiris et al, 2003) and Middle East respiratory syndrome coronavirus (MERS-CoV; in 2012) (Zaki et al, 2012)
The current study focused on the role of spices in the management of COVID-19
The four variants of concern- alpha, beta, gamma, and deltahave developed RBD mutations that enhance virulence, transmissibility, and reduction in neutralization by antibodies produced in response to a vaccine (Cascella et al, 2021)
Summary
The COVID-19 pandemic caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) (Zhu et al, 2020) is the third case of zoonotic transmission of coronaviruses (CoVs) in the human race after SARS-CoV (in 2003) (Peiris et al, 2003) and Middle East respiratory syndrome coronavirus (MERS-CoV; in 2012) (Zaki et al, 2012). A nonrobust replication of SARS-CoV-2 in the airway epithelial cells initiates an early IFN (interferon) response, optimal infiltration of monocyte-macrophages, neutrophils, and lymphocytes associated with optimal secretion of pro-inflammatory cytokines and chemokines This results in effective elimination of infected cells, blocking of viral infection, and timely recovery (Channappanavar and Perlman, 2017; Tay et al, 2020). Multidrug antimicrobial resistance is a major factor responsible for sepsis and septic shock Several spices and their bioactive components that are screened in the current study (Table 1), such as black pepper, clove, cumin, fennel, and cinnamon, have demonstrated potent inhibitory effects in in vitro and in vivo studies against various pathogenic bacteria and fungi such as E. coli, E. faecalis, S. aureus, S. typhimurium, S. dysenteriae, B. subtilis, K. pneumonia, A. nijer, A. parasiticus and C. albicans. This finding suggests that spices are promising therapeutic options in managing nonSARS-CoV-2 sepsis and SARS-CoV-2 induced viral sepsis
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
