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Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19
Journal article   Open access   Peer reviewed

Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19

Jean Bousquet, Josep Anto, Wienczyslawa Czarlewski, Tari Haahtela, Susana Fonseca, Guido Iaccarino, Hubert Blain, Alain Vidal, Aziz Sheikh, Cezmi Akdis, …
Allergy, Vol.76(3), pp.735-750
03/2021
PMCID: PMC7436771
PMID: 32762135

Abstract

COVID-19 Lactobacillus angiotensin-converting enzyme 2 cabbage diet fermented vegetable kimchi sulforaphane Angiotensin-Converting Enzyme 2 Antioxidants SARS-CoV-2 Vegetables Brassica Diet Ecology Fermentation Gastrointestinal Microbiome Humans Lactobacillales NF-E2-Related Factor 2
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https://doi.org/10.1111/all.14549View
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