Table 2.

Possibly potentiating defense against COVID-19 of some vitamins and micronutrients and their main natural sources.

Dietary Supplementation	Potential Effects in COVID-19 infection	Main Natural Sources
Vitamin C	-Reduces inflammation and immune response, blocking nuclear NF-kß translocation. -Increase in IFN α and β production -Increase of hydrogen peroxide and other free radicals production.	Oranges, lemons, mangoes.
Flavonoids	-Reduces inflammation and immune response, blocking nuclear NF-kß translocation. -inhibit the 3CLpro which would inhibit viral replication	Red wine, oranges, red fruits and vegetables.
Omega 3 and Fatty acids	-Blockage of pro-inflammatory cytokines like TNFα, IL-2 and IL6	Seafood (salmon, tuna), Nuts and seeds, plant oils.
Polyphenol	-Reduces inflammation and immune response, blocking nuclear NF-kß translocation.	Green tea, broccoli, apples.

Modified from: Husson MO et al. Modulation of host defense against bacterial and viral infections by omega-3 polyunsaturated fatty acids. J Infect 2016; 73; 523–35.⁶⁶