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Polifenóis e COVID-19
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Os polifenóis encontram-se presentes na nossa dieta, nomeadamente em vegetais, fruta,
café, chá e vinho. Estes compostos têm inúmeros efeitos benéficos no organismo humano, após
sofrerem metabolização, convertendo-se, por sua vez, em compostos bioativos, a nível
intestinal (1).
A COVID-19 é uma patologia que engloba manifestações do foro pulmonar, renal, cardíaco
e hepático. A sigla COVID-19 representa Corona (CO), Virus (VI), Disease (D), 2019 (19).
Sabe-se que a pandemia COVID-19, induzida pela Síndrome Respiratória Aguda Grave do
Coronavírus 2 (SARS-CoV-2), tem provocado danos irreparáveis a nível global, social e
económico, com um elevado índice de mortalidade (2).
Alguns fatores preponderantes para a evolução da doença incluem idade avançada, género
masculino e comorbilidades, como hipertensão, diabetes mellitus (DM), obesidade, doenças
pulmonares crónicas, cardíacas, hepáticas e renais, tumores, imunodeficiência e gravidez.
Possíveis complicações poderão advir como lesão renal aguda (AKI), coagulopatias e
tromboembolismo (TE). O desenvolvimento de linfopenia e eosinopenia são indicadores
laboratoriais da COVID-19 (2) (3).
A SARS-CoV-2 possui uma componente inflamatória muito extensa e variável. Sabe-se que
a inflamação é um mecanismo natural de defesa contra agentes patogénicos, a qual se encontra
relacionada com variadíssimas patologias, nomeadamente infeções virais. Assim, o stress
oxidativo ativará os genes responsáveis pela inflamação, aumentando os fatores de transcrição.
A inflamação é, assim, a causa primária para a severidade de uma patologia, sendo deveras
importante reduzi-la (4).
Curiosamente, existe uma forte e estreita relação entre os polifenóis e inúmeras patologias,
inclusive a COVID-19. Os polifenóis regulam a imunidade celular, interferindo na síntese de
citocinas pró-inflamatórias e na expressão dos seus genes. Além disso, os polifenóis inibem as
enzimas específicas necessárias para a síntese de espécies reativas de oxigénio (ROS) pela
xantina oxidase e NADPH oxidase. Estes têm também como função regular positivamente as
enzimas antioxidantes endógenas, tais como superóxido dismutase (SOD), catalase e glutationa
peroxidase (GPx) (4).
Polyphenols are present in our diet, namely in vegetables, fruit, coffee, tea and wine. These compounds have numerous beneficial effects on the human body, after undergoing metabolism, becoming, in turn, bioactive compounds, at the intestinal level (1). COVID-19 is a pathology that encompasses pulmonary, renal, cardiac and hepatic manifestations. The acronym COVID-19 stands for Corona (CO), Virus (VI), Disease (D), 2019 (19). It is known that COVID-19 pandemic induced by the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) has caused irreparable damage globally, socially and economically, with a high mortality rate (2). Some preponderant factors for the evolution of the disease include advanced age, male gender and comorbidities, such as hypertension, diabetes mellitus (DM), obesity, chronic lung, cardiac, liver and kidney diseases, tumors, immunodeficiency and pregnancy. Possible complications can arise such as acute kidney injury (AKI), coagulopathies and thromboembolism (ET). The development of lymphopenia and eosinopenia are laboratory indicators of COVID-19 (2) (3). SARS-CoV-2 has a very extensive and variable inflammatory component. It is known that inflammation is a natural defense mechanism against pathogens, which is related to many different pathologies, including viral infections. Thus, oxidative stress will activate the genes responsible for inflammation, the transcription factor factor. Inflammation is, therefore, a primary cause for the severity of a pathology, and it is very important to reduce it (4). Interestingly, there is a strong and close relationship between polyphenols and pathological references, including COVID-19. Polyphenols regulate cellular immunity, interfering with the synthesis of pro-inflammatory cytokines and the expression of their genes. In addition, polyphenols inhibit specific enzymes required for the expression of reactive oxygen species (ROS) by xanthine oxidase and NADPH oxidase. These also function up-regulate as endogenous antioxidant enzymes such as superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx) (4).
Polyphenols are present in our diet, namely in vegetables, fruit, coffee, tea and wine. These compounds have numerous beneficial effects on the human body, after undergoing metabolism, becoming, in turn, bioactive compounds, at the intestinal level (1). COVID-19 is a pathology that encompasses pulmonary, renal, cardiac and hepatic manifestations. The acronym COVID-19 stands for Corona (CO), Virus (VI), Disease (D), 2019 (19). It is known that COVID-19 pandemic induced by the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2) has caused irreparable damage globally, socially and economically, with a high mortality rate (2). Some preponderant factors for the evolution of the disease include advanced age, male gender and comorbidities, such as hypertension, diabetes mellitus (DM), obesity, chronic lung, cardiac, liver and kidney diseases, tumors, immunodeficiency and pregnancy. Possible complications can arise such as acute kidney injury (AKI), coagulopathies and thromboembolism (ET). The development of lymphopenia and eosinopenia are laboratory indicators of COVID-19 (2) (3). SARS-CoV-2 has a very extensive and variable inflammatory component. It is known that inflammation is a natural defense mechanism against pathogens, which is related to many different pathologies, including viral infections. Thus, oxidative stress will activate the genes responsible for inflammation, the transcription factor factor. Inflammation is, therefore, a primary cause for the severity of a pathology, and it is very important to reduce it (4). Interestingly, there is a strong and close relationship between polyphenols and pathological references, including COVID-19. Polyphenols regulate cellular immunity, interfering with the synthesis of pro-inflammatory cytokines and the expression of their genes. In addition, polyphenols inhibit specific enzymes required for the expression of reactive oxygen species (ROS) by xanthine oxidase and NADPH oxidase. These also function up-regulate as endogenous antioxidant enzymes such as superoxide dismutase (SOD), catalase and glutathione peroxidase (GPx) (4).
Descrição
Trabalho Final de Mestrado Integrado, Ciências Farmacêuticas, 2021, Universidade de Lisboa, Faculdade de Farmácia.
Palavras-chave
COVID-19 Comorbilidades SARS-CoV-2 Polifenóis Inflamação Mestrado integrado - 2021