The pandemic of coronavirus disease 2019 (COVID‐19), caused by the severe acute
respiratory syndrome coronavirus 2 (SARS‐CoV‐2), has caused an unprecedented global …

Mitochondria play a key role in both health and disease. Their function is not limited to
energy production but serves multiple mechanisms varying from iron and calcium …

The adverse effects of Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2)
are not limited to the related infectious disease. In children and adolescents, serious risks …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

The intake of foods derived from plants has been proposed as an useful strategy in the
prevention of several chronic diseases. However, plants also possess a group of substances …

Background: Long COVID (coronavirus disease 2019) syndrome includes a group of
patients who, after infection with severe acute respiratory syndrome coronavirus 2 (SARS …

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented
products consumed worldwide. Many of those LAB fermented foods are recognized as …

Respiratory diseases cause a high incidence and mortality worldwide. As a natural
immunobiotic, Lactobacillus has excellent immunomodulatory ability. Administration of some …

The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) variants have caused
several waves of outbreaks. From the ancestral strain to Omicron variant, SARS-CoV-2 has …

Background Fermented foods have been an important part of the human diet for millenaries
all over the world. Regarding fermented vegetables, they belong to traditionally consumed …