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Contributions of Phytogenic Foods Safety and Nutritional Practices to the Fight Against COVID-19 in the African Region

Authors: Abia, Wilfred A.; Owona, Brice A.; Achidi, Ufuan; Tchana, Angèle; Esther, Madjo Fotsing Marie;

Contributions of Phytogenic Foods Safety and Nutritional Practices to the Fight Against COVID-19 in the African Region

Abstract

Undeniably, and still painful, the impact of the COVID-19 pandemic on human health, societies, and the economies world over, and the African region. The COVID-19 burden is uneven and the variation in incidences across countries is driven by socio-ecological factors, likewise, the severity and risk of mortality after infection is influenced by biophysical factors. Imputed public health response measures and health system responses contributed significantly to minimising the above factors. Notwithstanding, the observed relatively less dead cases in the African region vis-à-vis other regions of the world may be linked to natural availability and socio-economic access to phytogenic foods, as well as food safety and healthy nutritional practices. This review has briefly discussed the roles of phytogenic food safety and nutritional practices vis-à-vis fight against COVID-19. In brief, phytogenic foods appear to be a promising option to fight against COVID-19 as they are known to contain vital flavonoids and antioxidants. When considering that a good immune system helps to fight against the virus, the boost of immunity requires eating a nutritious diet as the immune system relies on a steady supply of nutrients to work well. These nutrients are better taken whole (than in supplements) with food safety observed.

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