Antiviral Functional Foods: Nutrition and Dietetics

Ahmad Alkhatib (Corresponding / Lead Author)

    Research output: Contribution to journalReview articlepeer-review


    Functional foods optimize the immune system capacity to prevent and control pathogenic viral infections. Functional foods prevention of non-communicable disease can be translated into protecting against respiratory viral infections and COVID-19. Foods with antiviral properties include fruits, vegetables, fermented foods and probiotics, olive oil, fish, nuts and seeds, herbs, roots, fungi, amino acids, peptides, and cyclotides.
    Original languageEnglish
    Publication statusPublished (VoR) - Oct 2020


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