Pre-Exposure and Post-Exposure New Prophylactic Treatments Against COVID-19 in Healthcare Workers

The Severe Acute Respiratory Syndrome-related Coronavirus 2 or novel coronavirus (COVID-19) infection pandemic continues to spread. Since the outbreak of the COVID-19 in Wuhan (China), healthcare workers have been infected and are considered at high risk of contamination. Moreover, in addition to the physical effects of COVID-19, the pandemic results in important mental health issues among healthcare workers such as anxiety, stress, depression, and further nervous or mental disorders. Despite the increasing number of clinical trials aiming to develop vaccines or test antiviral molecules, till now no efficient anti- SARS-CoV-2 drugs have been validated. The COVID-19 pandemic led us to call for an urgent nutritional intervention model that should be established to prevent and/or reduce the negative impact of COVID-19 on healthcare workers.  In the present paper, we suggest a safe nutritional supplementation of Mg-Zn- B vitamins (B1, B6, B9, and B12) in healthcare workers as pre-exposure and post-exposure new prophylactic treatments. Furthermore, the paper reports the scientific arguments and the possible mechanisms by which the Mg-Zn- B vitamins supplementation may exert its beneficial effects in the healthcare workers facing the COVID-19 pandemic. Overall, the Mg-Zn- B vitamins supplementation would enhance the immune response against SARS-CoV2, prevent inflammatory processes and oxidative stress, fight or alleviate the COVID-19-related mental health issues, or even reduce the replication. Each element of the supplementation possesses important and promising effects contributing to the possible efficiency of the suggested Mg-Zn- B vitamins supplementation in healthcare workers.

Keywords

COVID-19 SARS-CoV-2 Supplementation Zinc Magnesium Vitamins B

How to Cite

Benarba, B. ., & Gouri, A. . (2020). Pre-Exposure and Post-Exposure New Prophylactic Treatments Against COVID-19 in Healthcare Workers. The North African Journal of Food and Nutrition Research, 4(7), 260-267. https://doi.org/10.51745/najfnr.4.7.260-267

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