Table 1.
Main sources of food-derived compounds potentially useful in treating COVID-19.
| Compound | Main sources |
|---|---|
| Zinc | Whole grains and whole grain products |
| Dairy products | |
| Oysters | |
| Red meat | |
| Poultry | |
| Resveratrol | Grapes |
| Red wine | |
| Nuts | |
| Berries | |
| Chocolate | |
| Hydroxytyrosol | Virgin olive oil |
| Leaves of the olive tree (Olea europaea) | |
| Curcumin | Rhizome of turmeric (Curcuma longa) |
| Quercetin | Apples |
| Berries | |
| Cilantro (coriander) | |
| Onions | |
| Capers | |
| Lovage | |
| Dill | |
| Vitamin C | Green and red peppers |
| Tomatoes | |
| Broccoli, Brussels sprouts, and cauliflower | |
| Leafy greens (Spinach, cabbage, turnip greens) | |
| Sweet and white potatoes | |
| Winter squash | |
| Vitamin D | Dairy products |
| Eggs | |
| Fish |