Oxidative Stress Triggered by COVID-19

Researchers are learning that oxidative stress is triggered by the SARS-CoV2 and other RNA viruses. They have been measuring the oxidative stress markers in the blood of people affected by COVID-19.

They have discovered hyperinflammation in the blood along with lipid peroxidation that can cascade to cause respiratory distress that is potentially lethal.

Researchers are now looking at the possibility of lowering oxidative stress by increasing the intake of antioxidants to support the body’s antioxidant system. They have been targeting the frailest of patients with COVID-19.

Considering all possible avenues to lower the impact of COVID-19, this now includes the improvement in people’s dietary intake of antioxidants.

While antioxidants in the diet are not a cure, doctors are adding in this dietary element to help lower the impact of COVID-19.

Powerful functional foods such as Fountain of Life may be a key contributor in our health’s pathways by lowering the oxidative stress triggered by the SARS-Coronavirus.

Leave a Reply