Coronavirus disease (COVID-19) is a global health challenge, caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) triggers a plethora of respiratory disturbances and even multiple organs failure that can be fatal. Nutritional intervention is one of the key components toward to a proper management of COVID-19 patients, especially in those requiring medication, and should thus be considered the first-line treatment. Immuno-modulation and -stimulation are currently being explored in COVID-19 management and are gaining interest by food and pharmaceutical industries. Various dietary combinations, bioactive components, nutrients and fortified foods have been reported to modulate inflammation during disease progression. Dietary combinations of dairy-derived products and eggs are gaining an increasing attention given the huge immunomodulatory and anti-inflammatory properties attributed to some of their chemical constituents. Eggs are complex dietary components containing many essential nutrients and bioactive compounds as well as a high-quality proteins. Similarly, yogurts can replenish beneficial bacteria and contains macronutrients capable of stimulating immunity by enhancing cell immunity, reducing oxidative stress, neutralizing inflammation and regulating the intestinal barriers and gut microbiome. Thus, this review highlights the impact of nutritional intervention on COVID-19 management, focusing on the immunomodulatory and inflammatory effects of immune-enhancing nutrients.

Essential oils with antimicrobial properties are widely used in the food industry. This study aimed to evaluate the influence of a blend of garlic (Allium sativum) and thyme (Thymus vulgaris) essential oils on the antimicrobial and mechanical properties of zein films. Four bacteria (Enteropathogenic Escherichia coli (EPEC), Listeria monocytogenes, Salmonella Enteritidis and Staphylococcus aureus) related to food contamination were chosen to evaluate the antimicrobial properties. The results indicated that the oil blend acted as a plasticizer, decreasing the glass transition temperature and the Young’s Modulus of the films. The addition of the oil blend also resulted in lower solubility and water absorption. The addition of the oil blend (0, 2%, 3% and 5% (v/v)) to the zein films showed inhibitory activity against all the bacteria tested, with inhibitory halos of between 6.5 mm and 8.27 mm. The results showed that the coating could be applied as a support to increase the shelf life of food products.

O objetivo foi comparar o número de diagnóstico e óbito da hanseníase no Brasil no período de 2010 a 2020, considerando a pandemia de Covid-19, e assim analisar de que maneira este evento interferiu na sistemática de diagnóstico e óbito em pacientes com hanseníase. Estudo epidemiológico descritivo com abordagem quantitativa de dados secundários disponibilizados no DATASUS, que incluiu as informações de todas as notificações e óbitos entre indivíduos com hanseníase que tiveram no período citado, modo de entrada “caso novo”, nos estados do Brasil. Os resultados mostraram tendência de queda anual no número total de novos casos de hanseníase no país, com grande redução em 2020. Em relação ao número de óbitos, a região Nordeste foi a responsável pela maior parte dos óbitos em pacientes em acompanhamento na última década. A pandemia intensifica desafios e vulnerabilidades anteriores, sendo imperativo implementar políticas públicas de saúde voltadas à hanseníase.