When comparing COVID-19 death rates, large differences exist between and within countries. Death rates are low in Eastern and Southern Asia and in Sub-Saharan Africa (except South Africa) and diet may be one of the reasons. Many (but not all) low death rate countries have a common feature of eating substantial quantities of fermented vegetables such as cabbage and, in some continents, spices. A common denominator in COVID-19 symptoms appears to be oxidative stress. Many foods contain antioxidant properties, and numerous mechanisms may be involved. The activation of Nrf2 (nuclear factor (erythroid-derived 2)-like 2) may be extremely significant. However, TRP (Transient Receptor Potential) desensitization by spices has been suggested in proof-of-concept studies in 11 clinical cases. A series of cough-induced challenges were carried out in one COVID-19 patient. Curcuma and black pepper, ginger or green tea (TRPA1: Transient Receptor Potential ankyrin 1 agonists) improved cough in less than 2 minutes. In the same patient, low-dose capsaicin capsules induced the same effect, suggesting a TRPV1 (Transient Receptor Potential vanillin 1) desensitization. These results cannot be taken as formal evidence but they have contributed to developing a proof-of-concept for the hypothesis that there is a synergy between Nrf2 and TRPA1/V1 that is beneficial for some COVID-19 symptoms. Kimchi, a traditional Korean fermented food, is unique as it contains probiotics, prebiotics (dietary fiber) and postbiotics (fermented metabolites). Kimchi is usually prepared using cabbage (containing glucoraphanin and other isothiocyanates, precursors of sulforaphane, the most active natural activator of Nrf2) and/or radish (Nrf2), garlic, red pepper, ginger and other spices (TRPA1/V1). Fermentation by lactic acid bacilli increases the health benefits of Kimchi (Nrf2). Thus, Kimchi appears to be a prototype for the control of COVID-19 symptoms. Kimchi and other fermented vegetables and spices largely eaten in Asia may partly explain the low prevalence of severe COVID-19 in these countries. Before any conclusion can be drawn and Nrf2-TRPA1-TRPV1 foods recommended for COVID-19, these data warrant confirmation.

Kimchi: A candidate for the partial control of COVID-19 symptoms

ACS Fall 2021

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