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

Jean Bousquet*, Josep M. Anto, Wienczyslawa Czarlewski, Tari Haahtela, Susana C. Fonseca, Guido Iaccarino, Hubert Blain, Alain Vidal, Aziz Sheikh, Cezmi A. Akdis, Torsten Zuberbier, Amir Hamzah Abdul Latiff, Baharudin Abdullah, Werner Aberer, Nancy Abusada, Ian Adcock, Alejandro Afani, Ioana Agache, Xenofon Aggelidis, Jenifer AgustinCezmi A. Akdis, Mubeccel Akdis, Mona Al-Ahmad, Abou Al-Zahab Bassam, Hussam Alburdan, Oscar Aldrey-Palacios, Emilio Alvarez Cuesta, Hiba Alwan Salman, Ashraf Alzaabi, Salma Amade, Gene Ambrocio, Rosana Angles, Isabella Annesi-Maesano, Ignacio J. Ansotegui, Josep M. Anto, Paula Ara Bardajo, Stefania Arasi, Margarete Arrais, Hasan Arshad, Maria-Cristina Artesani, Estrella Asayag, David Bernstein, Lida Chatzi, Niels H. Chavannes, Nick Guldemond, Monique Mommers, Nikos G. Papadopoulos, Sietze Reitsma, Aziz Sheikh, Carel Thijs, ARIA group

*Corresponding author for this work

Research output: Contribution to journalReview articleAcademicpeer-review

37 Citations (Web of Science)
Original languageEnglish
Pages (from-to)735-750
Number of pages16
JournalAllergy
Volume76
Issue number3
DOIs
Publication statusPublished - Mar 2021

Keywords

  • angiotensin-converting enzyme 2
  • cabbage
  • COVID-19
  • diet
  • fermented vegetable
  • kimchi
  • Lactobacillus
  • sulforaphane
  • LINKING GUT MICROBIOTA
  • OXIDATIVE STRESS
  • INTERMITTENT HYPOXIA
  • MEDITERRANEAN DIET
  • KEAP1-NRF2 SYSTEM
  • NRF2
  • FOODS
  • SULFORAPHANE
  • KIMCHI
  • DYSFUNCTION

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