Food‐derived antioxidants and COVID‐19

SARS‐CoV‐2 (previously 2019‐nCoV), the pathogenic agent of COVID‐19 disease, started to expand from Wuhan, China, on December 2019 and in 2 months, it spread worldwide giving origin to a pandemic. COVID‐19 has a stronger transmission capacity by inhalation of infectious aerosols and after an incubation time of 3–14 days, it may be responsible for diseases ranging from the asymptomatic to fatal consequences. COVID‐19 has emerged as a multifaceted, multisystem, multi‐organ disorder, which produces its pathogenic effects through a quite ubiquitous target at the level of multiple organs and in which oxidative stress and inflammatory process play relevant roles. Thus, besides the development of a pharmacological therapy, in the field of alternative and coadjutant therapeutic, the use of dietary supplements or nutraceuticals for the prevention or treatment of SARS‐CoV‐2 infection may be a useful strategy. Herein, we specifically comment on some literature evidences, which link the food‐derived antioxidants and metal‐chelating agents with treatment and prevention of oxidative stress and inflammation that play a key role in the progression of COVID‐19. Practical applications Oxidative stress and inflammation are key factors increasing COVID‐19 severity especially in the presence of chronic diseases associated with the antioxidant system fragility. These evidences support the recommendation of antioxidants supplementation as useful strategies against COVID‐19. In light with these observations, herein, a comment which describes the major antioxidants and metal‐chelating agents from food sources that might be useful for the treatment and prevention of oxidative stress and inflammation during COVID‐19.