Koyama, Sachiko ، Adhikari, Poonam ، Chen, Jingguo ، Calcinoni, Orietta ، Mucignat, Carla ، Di Pizio, Antonella ، Bassoli, Angela ، Mori, Eri ، Ueha, Rumi ، پارسا, شیما ، نامجو, زینب ، تقی زاده حصاری, فرزاد ، علیزاده, رفیعه ، Strub, Daniel ، Voznessenskaya, Vera ، Laktionova, Tatiana ، Klyuchnikova, Maria ، Rohlfs Dominguez, Paloma ، Dolors Guardia, Maria ، Ozdener, Elif ، Ozdener, Hakan ، Bhutani, Surabhi ، Das, Subha ، Farruggia, Michael ، Nguyen, Ha ، Shields, Vonnie ، Joseph, Paule ، Heinbockel, Thomas ، Kaur, Rishemjit ، Kumar, Ritesh (1402) اثرات احتمالی مواد شیمیایی گیاهی با خواص زیست فعال بر COVID-19. در: global consortium for chemosensory research, 4/21/2023, Bonita Springs, Florida, U.S.A.
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آدرس اینترنتی رسمی : https://achems.org/2023/
خلاصه فارسی
با سلام و احترام خواهشمندم مکان و تاریخ رخداد و کلیدواژه ها را نیز تکمیل فرمایید. با سپاس اداره علم سنجی دانشگاه
عنوان انگليسی
Possible effects of phytochemicals with bioactive properties on COVID-19
خلاصه انگلیسی
The results show cultural differences and condition differences. We could not determine the effects of phytochemicals on early recovery from chemosensory dysfunction, which need further study to determine. The results of Indian version (100% Indian) and Japanese version (98.3% Japanese) showed that participants who did not get COVID drink tea more than people who got or most likely got COVID. The results of Indian version and Italian version both showed that people who did not get COVID eat more berries and stone fruits, root vegetables, fermented foods, and food containing barley. The % of eating vegetables daily in Japan is high whether or not they got COVID. The % of eating foods containing barley was high in all condition groups in Japan but those who did not get COVID were eating barley daily more than other condition groups. The % of eating vegetables was very high in Italy as well and those who did not get COVID showed higher % of eating vegetables daily. In all fruit categories other than citrus fruits, participants who did not get COVID were eating fruits more than others. The timings of infection are very different depending on the countries and this need to be taken into consideration that the variants of SARS-CoV-2 were different. Although there is a high peak in the Italian version showing many people got COVID early in 2020, median of the time it took to recover from COVID-19 symptoms was not very long.
| نوع سند : | موضوع کنفرانس یا کارگاه (پوستر ) |
|---|---|
| زبان سند : | انگلیسی |
| نویسنده مسئول : | Sachiko Koyama |
| نویسنده : | شیما پارسا |
| نویسنده : | زینب نامجو |
| نویسنده : | فرزاد تقی زاده حصاری |
| نویسنده : | رفیعه علیزاده |
| نویسنده : | Daniel Strub |
| کلیدواژه ها (فارسی): | کووید-19. مواد شیمیایی گیاهی. ویژگی های بیواکتیو |
| کلیدواژه ها (انگلیسی): | COVID-19. Phytochemicals. bioactive properties |
| موضوعات : | QV فارماکولوژی > QV 600 سم شناسی WC بیماریهای واگیر |
| بخش های دانشگاهی : | دانشكده پزشكي > گروه علوم پایه > بخش علوم تشريح |
| کد شناسایی : | 16962 |
| ارائه شده توسط : | دکتر زینب نامجو |
| ارائه شده در تاریخ : | 04 بهمن 1402 10:04 |
| آخرین تغییر : | 04 بهمن 1402 10:04 |
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