The inflammatory and thrombo-inflammatory manifestations and cascades following SARS-CoV-2 infection are directly linked to the increased severity of COVID-19 complications, especially in patients with such underlying conditions and the elderly.
Thus, the potential for specific foods and nutrients that can beneficially affect COVID-19 severity and outcomes is gathering increasing interest from the scientific community, as well as the general population and media.
Covid-19 is coming back and the number of cases in many countries around the world are going through the roof.
Today, we need to remember that COVID-19 is related to inflammation and chronic diseases.
The virus causes acute inflammation and chronic inflammation is linked to chronic (or non-communicable) diseases (NCDs). Our group has been working actively on this link and we have published a number of papers.
Apple industry produces a number of products (e.g. apples, cider etc) with strong anti-inflammatory properties. The evaluation of these activities against inflammation and chronic diseases is the focus of our group.