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KMID : 1144320200520040478
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감염과 화학요법
2020 Volume.52 No. 4 p.478 ~ p.495
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Omega 3 Fatty Acids and COVID-19: A Comprehensive Review
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Hathaway Donald
Pandav Krunal
Patel Madhusudan
Riva-Moscoso Adrian
Singh Bishnu Mohan
Patel Aayushi
Min Zar Chi
Singh-Makkar Sarabjot
Sana Muhammad Khawar
Sanchez-Dopazo Rafael
Desir Rockeven
Fahem Michael Maher Mourad
Manella Susan
Rodriguez Ivan
Alvarez Alina
Abreu Rafael
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Abstract
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The rapid international spread of severe acute respiratory syndrome coronavirus 2 responsible for coronavirus disease 2019 (COVID-19) has posed a global health emergency in 2020. It has affected over 52 million people and led to over 1.29 million deaths worldwide, as of November 13th, 2020. Patients diagnosed with COVID-19 present with symptoms ranging from none to severe and include fever, shortness of breath, dry cough, anosmia, and gastrointestinal abnormalities. Severe complications are largely due to overdrive of the host immune system leading to “cytokine storm”. This results in disseminated intravascular coagulation, acute respiratory distress syndrome, multiple organ dysfunction syndrome, and death. Due to its highly infectious nature and concerning mortality rate, every effort has been focused on prevention and creating new medications or repurposing old treatment options to ameliorate the suffering of COVID-19 patients including the immune dysregulation. Omega-3 fatty acids are known to be incorporated throughout the body into the bi-phospholipid layer of the cell membrane leading to the production of less pro-inflammatory mediators compared to other fatty acids that are more prevalent in the Western diet. In this article, the benefits of omega-3 fatty acids, especially eicosapentaenoic acid and docosahexaenoic acid, including their anti-inflammatory, immunomodulating, and possible antiviral effects have been discussed.
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KEYWORD
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SARS-CoV-2, Omega-3 fatty acids, Eicosapentaenoic acid, Docosahexaenoic acid, COVID-19
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