A perspective on the use of polyphenols nano-formulation as a nutritional strategy to manage the symptoms of the infected patient with COVID-19

Coronaviruses disease (COVID-19) vaccines have emerged worldwide to control this illness, albeit they cannot guarantee full effectiveness. Polyphenols possess antioxidant, anti-inflammatory, and antiviral properties, all of which may be effective against COVID-19 symptoms. Since polyphenols exhibit low bioavailability, nano-formulation (a food technology) been utilized in patients. Therefore, the purpose review is discuss current evidence showing effects Two previous studies demonstrated that (particularly curcumin) can alleviate clinical manifestation (fever, tachypnea, myalgia, cough) improve overall recovery since modulate inflammatory response, oxidative stress, upregulate certain proteins involved renin-angiotensin system, play a crucial role on symptoms caused by COVID-19.