COVID-19, a disease caused by a novel coronavirus, has turned into a huge worldwide human threat and a pandemic. Coronavirus is a significant infection that mostly affects the respiratory system of humans. Individuals' nutritional status has long been regarded as a predictor of resilience to instability. The ecology of adversity and resilience shows that significant stressors, such as insufficient nutrition, can have long-term health consequences. In fact, poor nutrition quality has been linked to both physical and mental health issues. Optimal nutrition and dietary intake is a resource that spans the individual, the community, and the globe to have a global impact. To create evidence-based recommendations, it is crucial to understand the relationship between nutritional status and COVID-19 risk. Nutritional therapies may have the ability to lessen an individual's susceptibility to infection, the progression of symptoms, and the chance of serious disease.
Title : Understanding the mechanisms underlying the protective actions of nutraceuticals in heart disease and other inflammatory disorders
Dipak P Ramji, Cardiff University, United Kingdom
Title : Quinoa green leaves: A promising nutrient-rich vegetable to improve human health
Safiullah Pathan, Lincoln University of Missouri, United States
Title : The development of healthy eating habits from infancy into adulthood
Andrea Maier Noth, University Albstadt Sigmaringen, Germany
Title : Globalisation of ayurveda through evidence-based nutraceutical route
Dilip Ghosh, Nutriconnect, Australia
Title : The legal issues regarding the fop nutrition claims labelling for foods and catering products
Vintila luliana, University ”Dunarea de Jos” Galati, Romania, Romania
Title : Pharma (Illness) to Nutra (Wellness): A new model in healthcare industry
Dilip Ghosh, Nutriconnect, Australia